Hearty borscht without white cabbage with pork and beetroot

Hearty borscht without white cabbage with pork and beetroot

Portions: 6 persons | Preparation: 140 minutes

Borscht is a traditional soup of Russian and Eastern European cuisine and has countless versions: with or without meat, with beetroot and cabbage, with potatoes or beans. This recipe uses pork and a variety of vegetables, including beetroot. However, the white cabbage is missing here, which makes the soup original and no less delicious than a cabbage soup. Beetroot gives the soup a rich red color and a slightly sweet, earthy aroma. The soup is a hearty winter dish that warms you from the inside and tastes even better the next day.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Hearty borscht without white cabbage with pork and beetroot
Hearty borscht without white cabbage with pork and beetroot

Portions: 6 persons | Preparation: 140 minutes

Borscht is a traditional soup of Russian and Eastern European cuisine and has countless versions: with or without meat, with beetroot and cabbage, with potatoes or beans. This recipe uses pork and a variety of vegetables, including beetroot. However, the white cabbage is missing here, which makes the soup original and no less delicious than a cabbage soup. Beetroot gives the soup a rich red color and a slightly sweet, earthy aroma. The soup is a hearty winter dish that warms you from the inside and tastes even better the next day.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Autumn, Winter | Region: Eastern Europe | Preparation: Cooking, Stewing, boiling | Menu: Soups | Cuisine: Belarusian recipes

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

Instructions

  1. Rinse the pork and place in a saucepan.
  2. Cover with water, add bay leaf, peppercorns and allspice.
  3. Boil for about 15 minutes.
  4. Reduce the heat and skim off the foam with a slotted spoon.
  5. Cook the meat on a low heat for approx. 1-1.5 hours.
  6. Remove from the pot, place on a plate and leave to cool.
  7. Then remove the bones and cut into medium-sized pieces.
  8. Beetroot, potatoes, Peel and rinse the carrot and onion.
  9. Dice the potatoes into medium-sized cubes.
  10. Roughly grate the beetroot and carrot.
  11. Finely chop the onion.
  12. Pour the meat stock through a fine sieve and bring to the boil again in about 5 minutes bring.
  13. Add the beetroot, potatoes and vinegar to the broth.
  14. Cook the vegetables over a reduced heat for approx. 20-25 minutes.
  15. In the meantime, heat the oil in a frying pan.
  16. Carrots and onions in it for approx. 5 -Sauté, stirring, for 6 minutes until tender.
  17. Add to soup g Just.
  18. Add the meat.
  19. Add sugar to the soup, season with salt and pepper.
  20. Let the borscht simmer slowly for another 5-7 minutes and remove from the heat.
  21. If the borscht is eaten on the same day, leave to stand for at least 20 minutes.
  22. Serve the finished borscht with fresh bread and sour cream.

Utensils

  • kitchen scales
  • measuring cup
  • tablespoon
  • pan
  • skimmer
  • plate
  • cutting board
  • knife
  • vegetable peeler
  • grater
  • sieve
  • frying pan
  • wooden spoon