Cooking borscht step by step instructions from pork. Pork borsch: a classic step by step recipe

29.10.2019 Buffet table

Description

Borsch with pork - This is a very tasty, rich and hearty soup. For such a borsch, you can take the most various parts of a pork carcass: a loin, a brisket, a fillet, a tongue or meat on a bone. In today's recipe, we will use pork on the bone: due to this, the broth will turn out with a very rich taste. In addition to the pronounced taste, such borscht is very satisfying, therefore, a hungry husband after a hard working day will "mature" after the first plate.

Over time, the taste of borsch with pork can be pretty annoying. Therefore, we begin to think about what changes can be made to the classic recipe for its preparation, so that the dish finds new taste notes.

In today's step-by-step recipe with photos, we will cook borsch with the usual pork, but instead of fresh vegetables, add pickled cabbage and carrots to it. Thanks to such minor changes, the traditional dish will acquire an unusual aroma and interesting, previously unfamiliar, taste. Tender piquancy and spice will give borsch with pork adjika, which we will add to the vegetable dressing.

In this recipe, you will learn many cooking secrets that you never knew before. These secrets and tricks will change the familiar taste of your favorite soup beyond recognition. So that as a result you get a fragrant and freshly tasty borscht, follow our photo recipe.

Ingredients

(400-500 g per bone)
(4 small or 3 medium potatoes)
(300 g)
(1 PC.)
(1 PC.)
(1 tsp)
(1 tbsp. L.)
(1 bunch)
(taste)
(taste)
(a bit to feed)

Cooking steps

The first thing you need to start cooking borsch is the broth. Rinse the meat thoroughly on the bones or use the part of the pork that you have. Immerse the pork in a pan, pour a little water and bring to a boil. As soon as the water boils, set the pan aside and drain the first water. After that, rinse the meat and fill the pan with clean water. Boil the broth for an hour.

While cooking the broth, prepare a dressing for borsch. Peel beets, tomatoes and onions. Cut the tomato and beets into thin strips, and cut the onion into cubes. Heat the pan thoroughly and pour a little vegetable oil. Put vegetables and fry for five minutes.

After that, add in them the juice of half a lemon and cover the vegetables with a lid. Lemon is needed so that the beets retain their color during frying and subsequently give it to the broth. Thanks to this secret, your borsch will have a rich burgundy color. Instead of lemon, you can use table vinegar, only you need about half a teaspoon of it.

Prepare adjika.

Add a teaspoon of adjika to the dressing and mix well. Stew the vegetables with beets and adjika for 5-7 minutes. After that, turn off the heat and let the vegetable dressing languish under the lid. We will return to her a little later.

In the meantime, remove the pork from the broth and cool completely. Separate the meat from the bone and cut it into small pieces.

Peel and chop the potatoes. Add chopped potatoes to boiling broth and salt it a little.

Now it's time to add our secret ingredients - pickled cabbage and carrots. It is these vegetables that will give the borsch with pork a fresh taste and spicy aroma. You can use fresh vegetables, but you need to add them at the beginning of cooking a vegetable dressing. Put the carrots and cabbage in the pork broth and mix everything well.

Add the chopped meat, cover the pan with a lid and reduce the heat.

Almost at the very end, add the ready-made vegetable dressing and cook the borscht for another 10 minutes on low heat.

Take the greens you love. Wash it thoroughly and dry it. Grind the greens thoroughly and add to the finished borsch.

Borsch with pork and pickled cabbage is completely ready! Add a little black pepper or other spices - and you can serve. Put sour cream on the table: let everyone add it to taste.

Bon Appetit!

Some do not want to cook borsch with pork - fat, de, it will work out. Meanwhile, if without haste, then borsch with pork can be made not fat at all! And cheaper than beef, by the way. And to taste - not a little worse. But I warn you, you need to invest more time in this recipe. I start cooking the broth from the evening of the previous day.

V.V. Pokhlebkin claims that borsch with pork is a meat-and-bone borsch. And that, you know, is right! Bone broth - it is more fragrant than just meat. Here is the first portion of products for the broth: pork ribs with almost no meat and some other bones there - the cheapest that a butcher has. Well, and water, of course. Water 2 liters.

Bring water with bones to a boil, reduce heat to a minimum and simmer for 4-6 hours. Then, if possible, let the broth stand overnight. This will allow us to ... make the meal less greasy!

The fat formed on the surface of the broth is removed and stored for later use. We get the ribs. To be honest, I only got 2 tablespoons of meat from them, very small-fiber fragments. I don’t eat cartilage and fat, but if you have lovers, you can put aside cartilage. Drain the broth from the pan so that bottom dregs and bone fragments remain at the bottom. We will use only transparent broth.

Well, now that the bone broth is ready, the turn of the main products has come: 250 gr. pork (some cheap piece with veins is quite suitable), a quarter of a cabbage, 2 potatoes, half a carrot, half a parsley root, a small onion and a large beet. Garlic and parsley to taste, salt - somewhere a tablespoon without top. And, of course, sour cream for those who love.

This photograph contains a piece of butter. It is needed only if you do not have the opportunity to let the bone broth cool completely and collect frozen fat from it. Bone broth has a very strong aroma of its own, so I consider the use of peppers and parsley excessive.

We put the pork in bone broth, bring to a boil, remove the foam, reduce to a minimum and cook for 2 hours.

Wrap unpeeled beets in confectionery paper and bake in the microwave until soft. Depending on the size and humidity of the beets, this may take 7-15 minutes at maximum. Let the baked beets cool directly in the paper. Of course, the same can be done in the oven, but in it it will take longer than in the microwave. What do we achieve in this way? We do without frying beets in oil, i.e. reduce the fat content of borsch.

Somewhere in 10-15 minutes before the pork is ready, we start cutting the ingredients. We clean, finely chop carrots, parsley and onions.

Peel and cut the potatoes not very finely.

When the pork is ready, remove it from the broth, turn the heat on to the maximum and throw the potatoes into the pan. Cook it for 10 minutes. Meanwhile, stew in onion, taken from the surface of bone broth, onions, carrots and parsley.

While the potatoes are cooked, and the onions and carrots are fried, we cut the cabbage into thin strips.

10 minutes after the start of cooking the potatoes, add the cabbage and cook them for 10 minutes together. Onions, carrots, parsley, if ready, turn off. Three beets on a coarse grater.

Cut the pork into portions. If you have fat lovers, we remove the fat immediately so that they do not poke around in plates.

After 10 minutes of cooking potatoes, plus after 10 minutes of cooking cabbage, lay the fried onions, carrots, parsley, grated beets and chopped meat, salt and cook all together for another 10 minutes. Total - 30 minutes of cooking.

This borscht has an orange-red color, because beets were cooked without vinegar and other acidifiers. As you can see, borsch with pork is not fat. You can serve it with chopped parsley, finely chopped garlic and sour cream.

There are many first courses, starting with the simplest soups from several components, and ending with complex dishes with multi-stage preparation of a large list of products. But, despite the huge selection, borsch with pork will never lose its popularity.

The traditional recipe for a rich and beloved first course provides for:

0.55 kg of pulp on the bone;
2 beet fruits;
large carrots;
bulbs;
a small head of cabbage;
3 potatoes;
2 bay leaves;
a piece of oil;
3 l of water;
15 g of sugar;
½ lemon;
salt and spices.

Execution Sequence:

The pork is washed and cut into pieces, which are boiled in the indicated amount of water for about an hour.
Dressing is prepared from grated root crops of beets and chopped onion with a knife, which in the process of preparation is supplemented with lemon juice, sugar and a small amount of broth (stewing time - 40 minutes).
Shredded cabbage is thrown into the rich liquid and salt is put.
When the soup is boiling, potato bars are immersed in the liquid.
After the readiness of the latter, the first dish is seasoned, boiled for 5 minutes and poured on plates.

The classic beetroot soup with beetroot is served with sour cream, making its taste even brighter.

The first dish in the multicooker

Many believe that in a slow cooker it turns out not as appetizing and tasty borsch as cooked on the stove. The following recipe will help to refute this error, for the implementation of which we need:

150 g of pork;
3 l of water;
0.5 kg of potatoes;
0.7 kg of cabbage;
small beets;
1 carrot;
bulb;
50 g of tomato paste;
cooking oil for frying;
greens, salt and spices.

Walkthrough:

The broth is prepared in a pan.
Beets are boiled separately.
In the bowl on the program "Frying", grated carrots and onion cubes are fried for 5-7 minutes.
After the potato slices and cabbage chips are thrown into the container, after which the vegetables are poured with broth.
A dish is cooked on the program "Soup" with a timer of 30 minutes.
After a beep, grated beets, sliced \u200b\u200bmeat from the broth and tomato paste are sent to the bowl.
The dish is salted, seasoned, sprinkled with chopped herbs and insisted on heating for a quarter of an hour.

On a note. The calorie content of borsch with pork per 100 g of product is on average 40-50 kcal, it all depends on the accompanying ingredients.

Traditional Ukrainian Recipe

The famous and delicious first course is red borscht, performed in Ukrainian traditions. For cooking you will need:

small beets;
200 g of fat;
15 ml of vinegar;
15 g of sugar;
50 g of tomato paste;
carrot;
bulb;
1 PC. bell pepper;
2 liters of water;
300 g of pork;
parsley root;
cabbage head;
4 potatoes;
a little fat and flour;
4 garlic cloves;
salt, spices, herbs.

It is lard with garlic that is an integral component of a rich Ukrainian dish, from this additive its aroma and taste become saturated.

Green borsch with pork

Summer variation of borsch, helping to replenish the supply of vitamins, is prepared from the following grocery set:

0.55 kg of pork;
1 carrot;
bulbs;
4 potatoes;
2 eggs;
400 g of sorrel;
a bunch of greenery;
salt and spices;
vegetable oil for frying.

In the process of creating the first dish:

After washing, the pork flesh is cut and placed in a pan, filled with water.
After boiling, the broth is salted and cooked over low heat for about an hour.
Potato cubes are immersed in the prepared rich liquid, which are boiled for a quarter of an hour.
From chopped carrots and onions, a frying is created, which is placed in the soup after the chopped potato tubers are ready.
Cubes of previously boiled eggs are sent to the pan.
At the end, the borsch is supplemented with greens, including sorrel.

After adding sorrel, the pan is removed from the heat, and the first dish continues to infuse for about 15-20 minutes.

With sauerkraut

Despite the absence of difficulties associated with the acquisition of fresh cabbage throughout the year, you can recall the old recipe and cook a delicious borsch with sauerkraut. To implement the recipe you will need:

300 g sauerkraut;
400 g of pork;
6 potatoes;
1 beetroot;
1 carrot;
bulb;
a tomato;
some greenery;
50 ml of vegetable oil;
2 liters of water;
½ lemon;
salt and spices.

The main steps:

The washed pork is cut into pieces, which are boiled in water for about 10 minutes, after which cabbage is laid out in the container.
Preparing the base of the soup for 50 minutes.
A frying pan is made from onion slices and carrot chips.
After the vegetables are soft, they are laid out on a plate, and beets and tomatoes are placed in the pan, and a little lemon juice is added.
Onion and carrot frying along with potato sticks are sent to the borsch.
When the first dish is almost ready, beets, greens and salt are laid in it.
After 5 minutes, the dish is served at the table.

Borsch should be salted in stages, so as not to make it too salty.

With beans

A traditional Ukrainian dish with delicious roasting is often complemented by beans, which add richness to the dish. To execute the variation you need:

0.6 kg of pork;
4 potato tubers;
250 g of beans (canned);
bulb;
1 carrot;
1 beetroot;
15 g of tomato paste;
800 g of cabbage;
bay leaves;
garlic head;
some greenery;
salt, pepper, sugar and vinegar to taste.

Stages of preparation:

Legumes are soaked for 2 hours.
From pork and beans, a broth is prepared.
Dressed stewed root vegetables, onions, tomato paste, chopped garlic and 200 ml of broth in a frying pan.
Shredded potatoes are thrown into the boiling broth, to which cabbage slicing is added after 20 minutes.
When the vegetables are ready, the borsch is seasoned with the vegetable mixture and insists on the off ring for 20 minutes.

On a note. The next day, the taste of borsch with beans will get brighter notes.

The secrets of cooking delicious borsch

The secret of delicious borsch is quite simple, it is as follows:

cooking rich broth;
separate beet stewing, which allows you to save the bright red color of borsch;
preparation of carrot and onion frying, making the first dish so fragrant;
the use of grated garlic with bacon, which gives piquant borsch.

Borsch is a delicious dish that has conquered half the globe. He gained his fame since the days of Kievan Rus. Probably, there is no other dish with such a rich and varied recipe. It can be cooked on almost any meat that is at hand, but the most delicious can be considered borsch with pork. Despite the fact that pork contains many calories, the dish as a whole is not very high in calories. And thanks to a large number of vegetables, summer recipes for borshchik contain a lot of fiber, useful for the body.

How to cook rich and satisfying borsch? How long does it take? What foods and how much should I cook? How much to cook vegetables in borsch? Some of the tips below will help you understand all the intricacies of cooking borsch on pork meat.

Borscht recipe: product selection

First you need to cook meat, it is the main ingredient of borsch. The taste of the future dish completely depends on its quality. Most often, the thoracic or abdominal part of the carcass is used to prepare this dish. Good and quite rich is a borsch of pork legs with the addition of pulp. Any meat product must be fresh.

Pork, of course, is not dietary meat, but rather fatty. It contains 518 thousand calories per 100 grams. However, in small amounts, fat is also good for the body. How much meat is needed for one small borscht pan? For a tasty broth, they usually take 0.6 kg of meat per about 3 liters of liquid. You need to cook it for about 1.5–2 hours, sometimes less.

Vegetables are also best taken fresh, seasonally. In winter, canned foods can be used. For example, instead of tomatoes and bell pepper, homemade borsch dressing is suitable, and sauerkraut instead of fresh cabbage. By the way, some recipes imply the use of sauerkraut. The taste of the dish at the same time becomes sour.

Classic pork borscht recipe

Many people think that cooking pork borscht is very difficult, since any recipe contains many ingredients. This is actually not the case. To prepare it, you will need the most ordinary products that are in the refrigerator.

It is necessary to prepare the ingredients:

pork meat (ribs possible) - 0.6 kg;

potatoes - 4 pcs.;

fresh cabbage (or sauerkraut, which is more like) - 0.5 kg;

carrots - 2 pcs.;

2 onion heads;

3 small multi-colored bell peppers;

small beets;

tomatoes - 3 small things;

salt, pepper, garlic, herbs.

Losing weight always worries the question: how many calories does such a tasty rich dish contain? After all, even on a diet sometimes you want a hot fighter. Calculating the number of calories in such a dish is easy. It is enough to add the calories of the ingredients used. Pork itself contains many calories, so if you follow a diet, put less meat in a serving plate.

How long does it take to cook if you cook borsch with meat? Cooking time 1.5–2 hours. About 6-8 servings will be obtained from the indicated quantity of products. Calories in 1 serving are approximately 300-350.

Borscht recipe: cooking steps

Cleaned from veins and well washed meat should be boiled for 1-1.5 hours, constantly removing foam. About half an hour before readiness, a whole head of onions and carrots are lowered into the pan. This gives the broth a rich taste and beautiful color.
Around the same time, you can do vegetables. They are washed, cleaned well. Thinly chop the cabbage, rub the carrots and beets coarsely, and cut the onions finely.
Onions with carrots are slightly passerized, crushed garlic cloves are added, and then beets are added. Fry can pour the juice of half a lemon. This will allow the beets to maintain their rich raspberry color.
How much should I stew vegetables? Half an hour is usually enough, but some recipes require longer stewing, sometimes up to an hour. About 10 minutes before the vegetables are ready, chopped tomatoes are placed in the pan or a little tomato paste is placed. If there are no fresh tomatoes, you can use canned ones in your own juice.
If there is little liquid left in the pan after cooking, you can add a little boiled water. As soon as the meat is ready, it is taken out and cut into portions.
Then cabbage is put in the broth, and after 10 minutes - potatoes. You need to cook them for 20 minutes. When the cabbage and root vegetables become soft, add frying, seasonings, spices and herbs to the pan.
When the borsch is completely ready, chopped meat is lowered into it and let it brew a little under the closed lid. Delicious classic borsch with meat is ready!

When the cold comes, the first dishes become especially popular at the dinner table. All kinds of soups, borscht, pickles go with a bang. Borsch is a traditional dish of the Slavs, and Ukrainians consider it the main first dish. Each hostess has her own secrets of cooking borsch. But whatever you say, and the most delicious borsch is borsch cooked at home. We will prepare a delicious pork borsch on the aromas of which all the households will come running.

Taste Info Borsch and cabbage soup

Ingredients

Pork - 600 grams,
Onions - 1-2 heads,
Potato - 200-250 grams,
Cabbage - 0.5 medium fork,
Carrots - 100-150 grams,
Beetroot beetroot - 100 grams,
Tomato paste - 2-4 tables. spoons
Greenery,
Pepper, salt, coriander,
Garlic - 2-4 teeth.

How to cook borsch with pork

Cook pork with fat, chopped into pieces, meat broth for our future borsch. If you don’t know how much to cook pork for borsch, then know it is better to cook pork for one hour, so your broth will become more saturated and tasty, and the meat is softer. It is best to cook the broth on pork ribs, but just remember to cut off the excess fat from them. After the broth is ready, remove the ribs and separate the meat from the bone, cut the meat into pieces.
Grate borsch beet on medium or large grater and dip it in boiling meat broth. Cook over medium heat until the borsch beet is light.

Chop onions finely.

Pour a little sunflower oil into a preheated pan and lightly fry the chopped onion.

Grate the carrots on a medium grater or chop with straws and add it to the pan with lightly fried onions, pass the resulting onion-carrot mixture for 5-10 minutes.

Add tomato paste diluted in meat broth to a frying pan with onion-carrot mixture and simmer for 10-15 minutes. You got a tomato and vegetable dressing for borsch.

Chop white cabbage.

Finely chop the greens.

Cut the potatoes into cubes or strips and place in a broth with boiled beets, salt, pepper and add a pinch of coriander. You can add one bay leaf to the broth. Boil potatoes until tender, minutes 7-10.

Add greens and chopped cabbage to the broth as shown in the photo. Cook for five minutes. It is also possible, if desired, to chop bell pepper or paprika in half rings and add to the broth.

Add borsch dressing and garlic, chopped finely or squeezed through a press, into the broth with vegetables, boil for another five minutes, turn off the burner, cover the pan with borsch and cover for a little bit.

Arrange the borscht in plates, add a spoon of sour cream to the borscht, that’s such a delicious and appetizing pork borscht.