The borsch recipe in its structure and cooking technology is not at all simple. It requires special skills, patience, time and effort. Therefore, if this is your first recipe for borsch with pork, then it is best to cook it with someone else, so as not to miss a single moment and ingredient.
Your attention is provided with pork borsch, the recipe of which is given below. Try it and you will succeed. In order to cook borsch with pork, we need:
- Pork - 200 grams.
- Clean water - 3 liters.
- Beets - 1 piece.
- Carrots - 1 piece.
- Potatoes - 4 pieces of medium size.
- Cabbage - 200 grams.
- Onions - 1 piece.
- Tomatoes or tomato paste - 1 piece or 2 tablespoons.
- Butter - 100 grams.
- Salt, pepper, bay leaf.
- Vinegar - 1 tablespoon.
- Greens, for example, dill and parsley.
Recipe for borsch with pork:
1. First you need to wash the meat properly. Borsch should not be too fat, so it is advisable to remove all streaks in advance. To make the taste of the dish especially gentle and pleasant, it is best to use pure broth.
Note! To prepare a clean broth we take meat, cut into the necessary pieces. They must be at least 5 centimeters each. Put cooked pieces in a pan and fill them with water. We put on the fire and let it boil for about two minutes. So all the blood and bad elements that should not be present in the soup are evaporated.
2. After that, thoroughly rinse the meat. Then we put already cooked pieces into the pan, fill them with three liters of clean and cold water, put on fire and forget about them for about 1 hour.
3. After an hour, add the onion (a whole head with cuts on all sides). It is necessary in order to suppress the smell of meat, which not everyone may like. So the broth boils for another hour.
4. Then take out the already well-boiled onion. He will no longer be needed. And you can already start sending other ingredients to the borsch.
As soon as you put the broth, then you can start cooking vegetables.
5. First of all, it is worth doing beets. It must be washed thoroughly, peeled, and grated on a coarse grater. You can also cut with a knife into long strips, then cooking beets will take a little longer.
6. Send the beets to the stewpan, add the butter, but only half, vinegar, tomato paste or tomatoes and 200 milliliters of water or the same broth. Tomatoes need to be grated, the peel is not used. The rest of the oil should be added as needed. This also applies to water. Beets should be stewed over low heat under a lid for an hour.
7. Rinse the carrots, peel and grate. It is best added to beets 15 minutes before being cooked.
8. Rinse the potatoes, peel, and cut into small cubes, about 1 to 1 centimeter.
9. Chop the cabbage and add to the broth when it is boiled for at least an hour and a half.
10. Once the cabbage is boiled for an hour, then you can add stewed beets and potatoes. When the soup begins to boil, add a teaspoon of salt, black pepper on the tip of the knife.
11. And finally, add bay leaf and greens.
Borsch should be infused. And the longer it costs, the tastier it becomes.
Enjoy your meal!
This recipe for borsch with pork is best complemented by fried donuts with garlic. To prepare them, you will need:
- A glass of fresh milk.
- 50 grams of yeast.
- One and a half cups of flour.
Heat the milk. Dissolve the yeast with a little sugar and add to warm milk. Mix well. Sift flour into a deep bowl. Add milk and yeast to it. The consistency of the dough should be like thick sour cream. Cover with a towel and put in a warm place for 2 hours.
After the time has passed, the dough should come up well. Using a spoon, tear off a small piece and throw in boiling oil. Fry on each side in just a few seconds.
Chop the garlic into small pieces, mix with a few drops of oil and sprinkle the donuts.
Such a recipe for borsch with pork will delight every household and give a festive mood.