The truth is that until we forget how to cook this Slavic first course, our food will remain complete. Our simple step-by-step recipe with a photo will tell you how to cook delicious pork borscht, observing the classic Slavic traditions of cooking stew with meat. We offer to cook this soup according to the proven method of preparation, which will tell you in detail and show all the nuances.

Delicious borscht on the table is a sign of the hostess' generosity and breadth of soul. Almost every housewife of our vast homeland knows her own recipe for making borscht with pork or any other meat. Almost any method of preparation boils down to a standard composition of chopped vegetables, lightly fried, which are then boiled in meat broth. But in order to cook a truly delicious pork borscht, it is not enough just to throw vegetables into the broth and cook. Such recipes, as a rule, are inherited from mothers to daughters, and some of them are a real family secret.

Cooked with love, flavored with sour cream, pork borscht has a special taste. Now we will share with you our recipe for this rich first course.

Calorie borscht on pork

The calorie content and nutritional value of pork borscht are calculated for 100 grams of ready-made soup. To find out how many calories are in pork borscht, use the average data given in the table. We did not take into account the addition of sour cream or other dressing, which is usually placed in the finished dish.

How to cook delicious pork borscht

Our recipe will tell you in detail how to cook delicious pork borscht with a minimum of effort and time. To cook this popular soup deliciously, it is very important to choose the right meat. It should not be too greasy, if necessary, you can cut off excess bacon, fry it in a pan and add to the almost finished borscht. This secret of cooking was used by our grandmothers, but in our time they began to forget about it.

Borscht preparation begins with broth. The first step is to cook a rich broth on pork meat. From the specified amount of ingredients, 3-4 liters of rich soup are obtained.

• Fresh pork - 400 gr.
• Sweet red beets - 100-150 gr.
• Potatoes - 400 gr.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Sweet bell pepper - 1 pc.
• Fresh tomato - 1 pc.
• A small bunch of greens (dill + parsley) - 1 pc.
• Garlic - 1 clove
• Sunflower oil - 30 gr.
• Black peppercorns
• Bay leaf

How much to cook pork for borscht

We begin to cook this wonderful dish with the preparation of broth. Pork broth this time. We send the washed fresh meat to a saucepan, pour water, add salt and bring to a boil.

At the same time, we constantly remove the emerging foam (if it is not removed, then the broth will turn out to be cloudy). When the pork is already simmering, put a couple of bay leaves and a dozen black peppercorns into the pan. In our opinion, this gives the broth a special flavor. But how much to cook pork for borscht? It all depends on the size of the piece used, we advise you to cook in small pieces. On average, the pork is cooked for about an hour, checking the doneness by piercing the meat with a fork. If the pork is completely cooked, then clear juice will ooze from the fibers.

When the meat is ready, take it out of the pan and leave to cool.

Pour chopped or grated beets into the boiling broth.

When the beets have boiled for a few minutes, I send not coarsely chopped potatoes to her.

Next, we send a third of the chopped fresh onion to the pan.

While the beets and potatoes are boiling, we are preparing a tomato dressing for borscht.

Pour the remaining chopped onion into a frying pan preheated with sunflower oil, fry until golden brown (you cannot fry too much, it will not taste good). To this we add carrots, cut into strips and sweet bell peppers.

We dilute the tomato paste with water and send it to the pan. Now let the dressing cook over low heat for about 7 minutes.

In a saucepan, where the potatoes and beets have already boiled well, pour the cabbage cut into thin strips.

Next, lay out the pork, cut into small pieces.

After boiling, add the cooked tomato dressing.

Before the end of cooking, add a clove of garlic cut into thin slices, a few small slices of celery and slices of fresh tomato to the pork borscht. This will give the borsch a subtle, exquisite flavor.

When the pork borscht is ready, we taste it with salt and, with the heat turned off, send the herbs to the pan.

Pour the finished dish into plates and add sour cream. Bon Appetit!

Borscht is very popular in Russia. Borsch is especially tasty when cooked with fresh tomatoes. In this article, we will give you a recipe for this dish that is easy to make at home.

Ingredients

For three liters of pork borscht, you will need:

Pork 400 gr., Try to take lean pork with bone;

Medium-sized beets;

Medium carrots;

Small head of cabbage;

4 potatoes;

1 bell pepper (red);

Tomato paste, 1-2 tbsp spoons;

3-4 tomatoes;

Lard 50 gr.;

Greens, salt, garlic to taste.

Pork borscht recipe

We recommend preparing the broth first. Pour 1.5 liters of water into a saucepan with meat, add onions, carrots and parsley root. Bring vegetables to a boil, reduce heat and cook for another forty minutes after that. Then remove the meat from the broth, and strain the broth through a sieve.

If the broth is not enough, then you can add a little water, while keeping in mind that the pan should be no more than 2/3 full. The rest of the volume you still have to fill with the rest of the products. Then put the saucepan over medium heat.

Either cut the beets and carrots into strips, or simply grate them on a coarse grater. Lightly fry the beets and carrots in vegetable oil, then add tomato paste diluted with a little water to them.

Singe the pepper over the fire and remove the skin, cut into cubes and add to the pan. Reduce the gas under the pan and leave the beets and carrots to simmer for 15-20 minutes.

At this time, we clean the potatoes and cut them into cubes.

Thinly chop the cabbage and send it to the pan. When the potatoes and cabbage are almost ready, add the beetroot and carrot dressing to them. Cut the tomatoes in half and grate, discard the peel. Add the resulting tomato puree to the borscht.

Cover the borscht with a lid, reduce the heat, let the borscht stand on low heat for about 50 minutes. Try borscht with salt and pepper.

Cut the meat into cubes and add to the borscht.

That's the whole recipe for cooking meat borscht with pork. It remains to add greens - green onions, dill and parsley, young garlic to taste.

Turn off the heat under the pan and let the borscht brew for 30-50 minutes.

Twist the bacon in a meat grinder with garlic. When serving, add a spoonful of sour cream and a spoonful of bacon with garlic to a plate with borscht.

Video recipes for cooking borscht

Borscht cooking tricks from a famous chef:

Borscht with mushrooms:

Borscht must be red:

Pork borscht turns out to be incredibly rich, hearty and incredibly healthy and tasty. For a classic recipe, you can use different parts of the carcass: brisket, loin, ribs, tongue, fillet or any meat on the bone. The latter makes it more delicious. To make the food less fatty, you need to cut off all the fat, and during the cooking process, you can additionally collect fat on the surface. Next, we will find out some of the secrets of cooking borscht with beets and cabbage by looking at a step-by-step recipe with a photo of this dish.

Calorie content

If you are concerned about the calorie content of food, then consider how many calories per 100 grams of homemade pork borscht:

How much to cook pork

Many inexperienced housewives are not satisfied with the answer: "Until ready", when they are interested in how and how long to cook the meat.

So, you need to cook the pieces for at least 40-50 minutes. For a rich broth on the bone, you will have to cook the broth on the pork bone for 2.5 hours. And it will take about 2 hours to cook the pulp in one piece.
How to cook broth

When we figured out how much pork is cooked, you can cook a dish with this broth. Meat on the bone is best for this. We wash everything, fill it with cool water so that the broth from the bone turns out to be rich, and heat it until it boils. We remove the noise, cook at a slow boil until the product is ready. Now we continue cooking.

Borscht set

Pork and cabbage recipe

We begin to prepare a simple recipe for a delicious dish by boiling homemade bone broth. To do this, wash the bones, fill them with cool water. Heat to a boil, cook over very low heat for 2-3 hours.

To get a more rich first, the ready-made broth with bones is kept in the refrigerator for a day. The cooled fat floats to the surface where it can be removed - this is a very simple way to degrease the finished dish.

Then we remove the bones, filter the liquid, lay the pork in a piece, cook the meat and bone broth from the pulp for at least two hours.

While the base is being prepared, wrap the washed beets with parchment, bake in the microwave until half cooked. This eliminates the need for pre-frying the beets and makes the dish healthier.

When the base is almost ready, we begin to prepare vegetables for the classic version. Peel, chop onion, parsley root and carrots. Fry vegetables in a spoonful of butter or the fat that was removed earlier. When the vegetables are soft, set the frying aside.

We clean the potato tubers, cut it into cubes.

We take out the finished meat, put the potatoes, cook it for about ten minutes. Meanwhile, we cut the meat into portions to get a delicious pork borscht.

Thinly chop a third fork of fresh cabbage, send it to the pan 10 minutes after the potato.

We peel the cooled beets, in large three, put in a saucepan with cabbage and pork after 10 minutes. At the same stage, add the fried vegetables with chopped meat. In the process, salt the red borsch with pork to taste, add vinegar for acid if desired.

Serve a deliciously cooked first with beets with fresh herbs, finely chopped garlic and a spoonful of sour cream.

Bon appetit, everyone!

Delicious secrets

The following tips will help you cook delicious pork borscht:

In terms of its structure and cooking technology, it is not at all simple. It requires special skills, patience, time and effort. Therefore, if this is your first one with pork, then it is best to cook it together with someone else, so as not to miss a single moment and ingredient.

We would like to draw your attention to pork borscht, the recipe for which is given below. Try it and you will definitely succeed. In order to cook pork borscht, we need:

1. Pork - 200 grams.
2. Clean water - 3 liters.
3. Beets - 1 piece.
4. Carrots - 1 piece.
5. Potatoes - 4 pieces of medium size.
6. Cabbage - 200 grams.
7. Onions - 1 piece.
8. Tomatoes or tomato paste - 1 piece or 2 tablespoons.
9. Butter - 100 grams.
10. Salt, pepper, bay leaves.
11. Vinegar - 1 tablespoon.
12. Herbs such as dill and parsley.

With pork:

1. First you need to wash the meat properly. The borscht should not be too fat, so it is advisable to remove all veins in advance. For the taste of the dish to be especially delicate and pleasant, it is best to use pure broth.

Note! To prepare a pure broth, take the meat, cut it into the necessary pieces. They must be at least 5 centimeters each. Put the cooked pieces in a saucepan and fill them with water. We put on fire and let it simmer for about two minutes. This will evaporate all the blood and bad elements that should not be present in the borscht.

2. Afterwards it is necessary to thoroughly rinse the meat. Then we put the already cooked pieces into the pan, fill them with three liters of clean and cold water, put them on the 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 may not be to everyone's liking. So the broth boils for another hour.

4. Then take out the already well-cooked onion. You won't need it anymore. And you can already start sending other ingredients to the borscht.

As soon as you add the broth, you can already start cooking vegetables.

5. First of all, it is worth tackling beets. It must be thoroughly rinsed, peeled, and grated on a coarse grater. You can also cut it into long strips with a knife, then cooking the beets will take a little longer.

6. We send the beets to a saucepan, add butter, but only half, vinegar, tomato paste or tomatoes and 200 milliliters of water or the same broth. The 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, peel and grate the carrots as well. It is best added to the beets 15 minutes before cooking.

8. Potatoes, rinse, peel, and cut into small cubes, about 1 by 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 cooked for an hour, then you can add the stewed beets and potatoes. When the borscht boils, add a teaspoon of salt, black pepper on the tip of a knife.

11. And finally, add greens.

Borscht should be infused. And the longer it stands, the tastier it becomes.

Bon Appetit!

This pork borscht recipe is best complemented by fried garlic donuts. To prepare them, you will need:

1. A glass of fresh milk.
2. 50 grams of yeast.
3. One and a half glasses 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 leave in a warm place for 2 hours.

After the time has passed, the dough should fit well. Using a spoon, tear off a small piece and throw it into boiling oil. Fry on each side for just a few seconds.

Cut the garlic into small pieces, mix with a few drops of oil and sprinkle with donuts.

Such a recipe for borscht with pork will delight every household and give a festive mood.

Delicious red borscht cooked with meat is a dish that is familiar to many from childhood. A delicious, rich first course that leaves you feeling full before dinner. However, even though borscht is prepared in almost every family, not all housewives have their own, time-tested, way to cook this first dish. It is in such a situation that you can use the classic recipes for cooking borscht with pork meat.

Pork borsch

Products composition:

• Pork meat - 400 grams.
• Potatoes - five pieces.
• Carrots - two pieces.
• Medium cabbage - one fork.
• Beets - two pieces.
• The bow is one head.
• Young onion - one bunch.
• Fresh dill - one bunch.
• Salt - two tablespoons.
• Sunflower oil - three tablespoons.
• Water is three liters.

Preparing the meat

We suggest using the classic pork borscht recipe and preparing a rich and tasty first course. You need to start with meat, as it takes a long time to cook. A piece of pork should be rinsed well with cold water. It is better to cut a large piece into pieces. If you bought meat on the bone, then you need to cook it together with the bone, from this the taste of borscht will only become tastier.

Pour three liters of cold water into a saucepan of a suitable size, put the meat and place on the fire. In the process of boiling, foam appears on the surface, which must be collected. Another important question, how much to cook pork for borscht? After an hour and a half, you can safely add the rest of the ingredients in turn.

Grind and stew vegetables

During the cooking of the meat, you can just prepare all the other products. Peel the outer leaves of the cabbage forks, as they are always dirty or spoiled. Cut into pieces and chop into strips. Peel the potatoes, wash well and cut into pieces of the size you need. Place in a bowl and cover with cold water.

Cut the leeks into small cubes. Peel the carrots, rinse under the tap and chop on a grater. Separate the red beets from the peel, wash and also grate. In accordance with the classic recipe for borscht with pork, we have prepared all the ingredients. Next, it is advisable to take a non-stick frying pan, place chopped onions and grated carrots on it. Stir, add a little of the boiling broth, season with salt, simmer until the vegetables are tender, and place in a bowl.

The next thing to do is to fry the red beets. To do this, heat the sunflower oil in a pan and put the beets. During frying, so that the beets remain the same red, they need to be sprinkled with fresh juice of half a lemon. Now, in order to get a delicious borscht as a result of cooking, you must observe the following sequence.

Sauteed carrots and onions are the first to go to the pan. Potatoes will follow them. We stir and after fifteen minutes we put the cabbage in a saucepan. Cook the vegetables until almost cooked and only about ten minutes before the end of the cooking process, put the fried beets in the pan. Before removing the pot with borscht from the heat, pour finely chopped fresh dill and chopped young onions into it.

Stir again all the ingredients of the classic-cooked borscht with pork. Cover tightly with a lid and let it brew a little. Then the borscht can be served. A tablespoon of sour cream or mayonnaise will help improve its already excellent taste.

Red borsch with pork and beans

What products are required:

• Pork meat - 600 grams.
• Cabbage is one medium-sized fork.
• Potatoes are two large tubers.
• Carrots are two small pieces.
• Butter - thirty grams.
• Onion - two medium heads.
• Dill - half a bunch.
• Bay leaf - three small leaves.
• Water - three and a half liters.
• Salt - one rounded tablespoon.
• Parsley - half a bunch.
• Lemon is one piece.
• Sugar - one tablespoon.
• Beans - one jar.

Cooking borscht with pork

One of the options for a delicious and hearty first course for lunch is red borscht with meat. But if you do not know how to cook borscht with pork, then proven recipes will help you. Start cooking by washing the pork well and chopping it into small pieces.

Put them in a fairly deep saucepan, pour three and a half liters of cold water and put on fire. The foam that forms during the boiling and cooking process must be collected and removed. The meat will cook for about an hour and a half. This time is enough to prepare the rest of the ingredients for the pork beetroot borscht.

Preparing vegetables

Peel red beets, carrots, onions and then wash thoroughly under running water. Chop the onion into small cubes, and grate the carrots and red beets.

Next, you need to take either a large frying pan or a saucepan, put a piece of butter and put on fire. Put the onions and carrots first, lightly fry, and then add the beets. Sprinkle with sugar and sprinkle with fresh juice of half a lemon, pour a small amount of boiling broth from a saucepan. Stir well and simmer over low heat for about forty-five to fifty minutes.

Now cut the peel from the potatoes, wash, cut into cubes or strips and place in a saucepan. Then remove the outer leaves from the cabbage fork, cut into thin strips and send after the potatoes. After the potatoes and cabbage are ready, put stewed carrots and beets, bay leaves, finely chopped fresh parsley and dill, beans in a saucepan. If there is a need to salt. Stir and boil for another five to ten minutes.

Close the lid tightly and let the borscht brew a little. Then pour into plates, add sour cream. If desired, sprinkle with chopped fresh dill or parsley and serve for lunch. And although the calorie content of borscht with pork meat ranges from 70 to 90 calories per hundred grams, you should not deny yourself this tasty and healthy dish.

Borscht in a slow cooker

Required composition of ingredients:

• Pork meat - 300 grams.
• Potatoes - three pieces.
• Cabbage - 400 grams.
• Dill - five branches.
• Tomatoes - three pieces.
• The bow is one head.
• Garlic - two cloves.
• Bulgarian pepper - two pieces.
• Hot paprika - half a teaspoon.
• Red beets - two pieces.
• Parsley - five branches.
• Salt - two teaspoons.
• Dry garlic - one level teaspoon.
• Young onions - three pieces.

Cooking borscht in a slow cooker

Before you start preparing the borscht itself, you need to prepare the ingredients that make up the recipe. And then, taking as a basis the classic recipe for borscht with pork meat, cook a hearty and aromatic first course for lunch. Since we cook borscht using such modern kitchen techniques as a slow cooker, we must prepare almost all the ingredients at once, and not in turn, as is usually done when cooking on the stove.

Let's start with the meat. It needs to be washed well, cut into small cubes and placed on the bottom of the multicooker bowl. Sprinkle finely chopped onions on top. Peel the potato tubers, wash, cut into cubes or strips and place on top of the meat and onions. Cut off the peel from red beets, rinse under the tap, grate on the coarsest grater and put in a multicooker bowl. Separate the cabbage from the top dirty and spoiled leaves, chop into thin strips and put in a bowl.

Peel the carrots with a special knife, wash well, grate on a coarse grater and also place with the rest of the ingredients. Wash sweet bell peppers and tomatoes, cut into half rings and distribute over the entire bowl. Pour cold, clean water and salt. Then close the lid and set the "Cooking" mode. Set the timer to forty minutes. While the red borscht with pork meat is being cooked, it is necessary to rinse the cooked fresh dill and parsley. Chop it finely. Also rinse and chop three young green onions.

When there are five minutes left before the end of the cooking time, you need to open the lid of the multicooker and put chopped herbs, green young onions and all the spices indicated in the recipe into it. Close the lid and cook for the remaining time. From the moment of completion of cooking, leave the borscht under a closed lid for another twenty-five minutes. Then pour the cooked borscht with pork in a slow cooker into plates, add a spoonful of sour cream and serve to the dining table.