Hearty borscht without white cabbage with pork and beetroot
Ingredients
- 600-700 g Pork on the Bone
- 2 L Water
- 1 Bay Leaf
- 3-5 Black Peppercorns
- 3-5 Allspice Seeds
- 4 Potatoes
- 1 Carrot
- 3 Beetroot
- 1 onion
- 2-3 tbsp apple cider vinegar, or table vinegar
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
- 1 tsp sugar
- sour cream, to taste
Utensils
- kitchen scales
- measuring cup
- tablespoon
- pan
- skimmer
- plate
- cutting board
- knife
- vegetable peeler
- grater
- sieve
- frying pan
- wooden spoon
Instructions
- Rinse the pork and place in a saucepan.
- Cover with water, add bay leaf, peppercorns and allspice.
- Boil for about 15 minutes.
- Reduce the heat and skim off the foam with a slotted spoon.
- Cook the meat on a low heat for approx. 1-1.5 hours.
- Remove from the pot, place on a plate and leave to cool.
- Then remove the bones and cut into medium-sized pieces.
- Beetroot, potatoes, Peel and rinse the carrot and onion.
- Dice the potatoes into medium-sized cubes.
- Roughly grate the beetroot and carrot.
- Finely chop the onion.
- Pour the meat stock through a fine sieve and bring to the boil again in about 5 minutes bring.
- Add the beetroot, potatoes and vinegar to the broth.
- Cook the vegetables over a reduced heat for approx. 20-25 minutes.
- In the meantime, heat the oil in a frying pan.
- Carrots and onions in it for approx. 5 -Sauté, stirring, for 6 minutes until tender.
- Add to soup g Just.
- Add the meat.
- Add sugar to the soup, season with salt and pepper.
- Let the borscht simmer slowly for another 5-7 minutes and remove from the heat.
- If the borscht is eaten on the same day, leave to stand for at least 20 minutes.
- Serve the finished borscht with fresh bread and sour cream.
