Some people don't want to cook borscht with pork - it’s fatty, it’ll work out. Meanwhile, if without haste, then borscht with pork can be made not at all fat! And cheaper than with beef, by the way. And to taste - no worse. But be warned, you need to invest a lot of time in this recipe. I start to cook the broth from the evening of the previous day.

V.V. Pokhlebkin claims that pork borsch is meat and bone borsch. And this, you know, is correct! Bone broth is more flavorful than just meat broth. Here is the first portion of broth products: 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 the water with bones to a boil, reduce the 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 dish less greasy!

Remove the fat formed on the surface of the broth and put it aside for later use. We take out the ribs. To be honest, I only got 2 tablespoons of meat from them, very fine-fiber fragments. Nobody eats cartilage and fat from me, but if you have amateurs, then you can put off cartilages too. Drain the broth from the pan so that the bottom dregs and bone fragments remain at the bottom. We will only use 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 fine), 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 - about a tablespoon without top. And, of course, sour cream for those who love.

This photo shows a piece of butter. It is only needed if you do not have the opportunity to let the bone broth cool completely and collect the frozen fat from it. Bone broth has a very strong flavor of its own, so the use of peppers and lavrushka is unnecessary.

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

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

About 10-15 minutes before the pork is ready, we begin cutting the ingredients. Clean, finely chop carrots, parsley and onions.

We peel and cut the potatoes not very finely.

When the pork is ready, remove it from the broth, turn the heat to maximum and add the potatoes to the pot. Cook it for 10 minutes. Meanwhile, simmer onions, carrots and parsley in fat removed from the surface of the bone broth.

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

10 minutes after the start of cooking the potatoes, add the cabbage and cook them together for 10 minutes. 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 pick them later in the plates.

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

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

Borscht, which I will tell you about today, is not just a popular, but a legendary dish of Ukrainian cuisine. However, as many regions and regions exist in Ukraine, there are as many varieties of this dish. At the same time, the basic principles of cooking real Ukrainian borscht are unshakable!

So what does the borscht recipe include?

• First, broth cooked on beef (if you don't have beef, you can cook broth from other types of meat).
• Secondly, vegetables. Must include in the dish: beets, cabbage, potatoes, carrots, onions, garlic and tomatoes. In the role of the latter, there can be both fresh vegetables and pasta from them, or juice. Beans and peppers (sweet or bitter) are less commonly used.
• The third required component is greens. Most often, dill or parsley are used, and better - both types of favorite and very affordable greens. They can be used fresh in summer and frozen in winter. Less commonly used dry herbs, celery root or parsnips.
• Now the fourth postulate is “the national treasure of Ukraine”: bacon, and in the European way, fat.
• Neither vinegar nor other external acidifiers such as lemon juice are added to real Ukrainian borscht. The sourness in borscht is achieved by beets fermented in white bread kvass. In the Kharkiv region, borscht is cooked "with fruit drink" - with tomato juice fermented in bottles, aged for several months.

These are, in principle, all the main components of Ukrainian borscht. The recipe is very simple, all products are available, and it takes just one hour to prepare.

As I wrote above, the classic recipe includes beef, but today I used pork. You can cook broth from any kind of meat. Brisket is a good choice as it combines meat, bone and fat perfectly. After all, bone broth has a fairly strong taste and aroma.

Ukrainian borsch with pork

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Ukrainian borscht - all the secrets of cooking.

Ingredients

• 600 g pork
• 3 pcs. potatoes (medium size)
• 1 PC. beets (large)
• 1 PC. carrot
• 300 g cabbage
• 2 cloves of garlic
• 30 g lard
• 1 bunch of herbs (dill or parsley)
• 2 tsp dried celery root (50 grams of fresh root can be used)
• 2 tbsp tomato paste (can be replaced)
• 2 tbsp vinegar or citric acid
• Ground black pepper
• Salt
• Allspice peas
• Bay leaf

• Preparation: 30
• Preparation: 30
• Servings: 6

Preparation

• 1. Wash the meat, cut into pieces and send to cook in a saucepan. Add to it a peeled onion, dried celery root (can be replaced with fresh), allspice peas, bay leaf. Pour in water and put the broth on the stove to simmer.

  2. When the meat is almost cooked, remove the onion from the pan. And add chopped potatoes and grated carrots to the broth, which must be peeled and washed beforehand.

  3.

  4. How to prepare beets? There are several recipes. I suggest to sauté the beets for 10-15 minutes with the addition of broth, vinegar or citric acid (this will turn out faster). This will allow the vegetable to retain its bright, pristine color, which, in turn, will allow the borscht not to be “faded”. In addition, vinegar will add a pleasant and piquant sourness to the dish. Steaming the beets this way will make them soft on the inside and hard on the outside. This is a very tasty effect for me.

  5. After completing all these stages of preparation, send the beets to boil in the broth and start with the cabbage, which is finely chopped. The original recipe includes white cabbage. However, there is a recipe that consists of sauerkraut or other varieties of cabbage. For example, in modern cooking, you can add Brussels sprouts, savoy cabbage, or rosé. Therefore, you can use the cabbage that you like best.

  6.

  7. At the end of cooking, be sure to add finely chopped herbs, tomato paste and garlic and bacon squeezed through a press. Also, salt and pepper the dish. By the way, there is an opinion that if you salt the broth at the beginning of cooking, you can get an excellent broth, since salt promotes the release of juices, however, in this case, the process of cooking products will be slowed down. If you add salt to the borscht at the end, the meat will be very tender. So choose here for yourself. If you want to get a good broth, then salt the dish at the beginning of cooking, if you prefer tender and tasty meat, then at the end.

  8. When all the products are ready, remove the pan from the stove and let the borscht brew for about 10 minutes, then pour it into plates and start your meal. Bon Appetit everyone!

Description

Pork borsch - this is a very tasty, rich and hearty soup. For such a borscht, you can take a variety of parts of a pork carcass: loin, brisket, fillet, tongue, or meat on the bone. In today's recipe, we will use pork on the bone, which will give the broth a very rich flavor. In addition to its pronounced taste, such borscht turns out to be very satisfying, so a hungry husband after a hard day's work will "grow kinder" after the first plate.

Over time, the taste of borscht with pork can get pretty boring. Therefore, we begin to think about what changes can be made to the classic recipe for its preparation, so that the dish has acquired new flavor notes.

In today's step-by-step recipe with a photo, we will cook borscht 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 an interesting, previously unfamiliar taste. Delicate pungency and piquancy will add borscht with pork adjika, which we add to the vegetable dressing.

In this recipe, you will learn many cooking secrets that you did not even know about before. These secrets and tricks will change the usual taste of your favorite soup beyond recognition. In order to end up with a fragrant and delicious borscht in a new way, 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 bundle)
• 
  (taste)
• 
  (taste)
• 
  (a little to serve)

Cooking steps

The first thing to start with borscht preparation is broth. Rinse the meat thoroughly on the bone, or use whatever portion of the pork you have. Submerge the pork in a saucepan, add some water and bring to a boil. As soon as the water boils, set the pot aside and drain the first water. Then rinse the meat and fill the pot with clean water. Boil the broth for an hour.



While the broth is cooking, prepare the borsch dressing. Peel beets, tomatoes and onions. Cut the tomato and beets into thin strips and the onion into cubes. Preheat the skillet well and add some vegetable oil. Place vegetables and sauté for five minutes.



Then add the juice of half a lemon to them and cover the vegetables with a lid. Lemon is necessary so that the beets retain their color during frying and later give it to the broth. Thanks to this secret, your borscht will have a rich burgundy color. You can use table vinegar instead of lemon, only you will need about half a teaspoon of it.



Prepare adjika.



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



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



Peel the potatoes and cut into strips. Add the chopped potatoes to the boiling broth and season with a little salt.




Now it's time to add our secret ingredients - pickled cabbage and carrots. These vegetables will give the pork borsch a fresh taste and spicy aroma. You can use fresh vegetables as well, but add them at the beginning of the vegetable dressing. Place the carrots and cabbage in the pork broth and mix well.



Add chopped meat, cover saucepan and reduce heat.



Almost at the very end, add the prepared vegetable dressing and cook the borscht for another 10 minutes over low heat.



Take whatever greens you like. Wash it thoroughly and dry it. Chop the herbs well and add to the finished borscht.



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



Enjoy your meal!

Delicious and aromatic borscht with fresh vegetables and meat is a great option for a hearty dinner with your family. Crispy donuts sprinkled with herbs and garlic are ideal for it. And if there is fresh sour cream, then you get the real food of the gods!

You don't have to be a natural-born chef to make borscht delicious. It is enough to follow all the time-tested recommendations and start cooking in a good mood.

• pork (or other meat on the bone) - 400 g;
• potatoes - 6-7 pcs.;
• carrots - 1 pc.;
• beets - 1 pc.;
• onions - 1 pc .;
• white cabbage - about 250 g;
• table salt - 1 tbsp. l .;
• dill greens - to taste;
• bay leaf - 1 pc .;
• odorless sunflower oil - 3 tbsp. l .;
• clean water - 2.6 liters.

Preparation

Rinse the piece of meat with water and then place it in a saucepan with at least 3 liters capacity. Fill in the required amount of clean liquid. Bring to a boil and remove the foam from the surface. Leave the meat to simmer under the lid over low heat for 40-50 minutes. You can use not only pork for cooking, but also other meat.

Peel the onion and chop it finely with a knife. Put in a small skillet. We wash the carrots thoroughly and remove the tips. Grind, using a coarse grater in the work. We send carrots to onions in a frying pan. Add a couple of tablespoons of vegetable oil and fry the vegetables over low heat until golden brown.

Peel medium-sized beets, rub coarsely and place in another pan. Add the remaining sunflower oil. Fry over medium heat until the vegetable is soft. You can add some acidic ingredient when frying - a few drops of lemon juice or table vinegar. They will help keep the beetroot color bright.

After the specified time has elapsed, remove the meat from the pan, remove the bone, and finely chop the pulp. We send it back to the pan.

Finely chop a piece of cabbage and send the chopped vegetable to the broth.

Peel the potatoes, chop them in the form of cubes or straws. We send it to the borscht after the kon boils again after adding the previous ingredient.

Now we send onions and carrots prepared in advance to the dish. Let the borscht simmer for about 20 minutes.

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 is 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 with a slow boil until the product is ready. Now we continue cooking.

Set for borscht

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 finished 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 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 them into cubes.

We take out the finished meat, put the potatoes, cook it for about ten minutes. In the meantime, we cut the meat into portions to get 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 fried vegetables with chopped meat. In the process, salt the red borsch with pork to taste, add vinegar for acid if desired.

Serve 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: