Borscht
by Editorial Staff
Delicious first course with beets and cabbage. This is one of the main borscht recipes. Borscht with pork is being prepared.
Ingredients
- Pork meat – 450 g
- Potatoes – 2-3 pcs. (300 g)
- Bulb onions – 1 pc. (120 g)
- Beets – 1-2 pcs. (200 g)
- Carrots – 1 pc. (120 g)
- Cabbage – 200 g
- Tomato paste (optional) – 1-2 tbsp
- or fresh tomatoes (optional) – 2 pcs.
- Vegetable oil – 2 tbsp
- Greens (dill, parsley, green onions) – to taste
- Lemon juice (optional) – 1 tbsp
- Sour cream – to taste
- Bay leaf (optional) – 2 pcs.
- Garlic – 1-2 cloves
- Salt, sugar, pepper – to taste
Directions
- Cut carrots for borscht into cubes. Finely chop the onion. Cut the potatoes and meat into small pieces. Chop the cabbage. Cut the beets into strips. Chop the greens.
- Heat oil in a skillet and sauté the onions over medium heat.
- Dip pieces of meat into boiling water. Bring to a boil and cook for 15 minutes. Add carrots and potatoes to a saucepan with meat, salt.
- Add the beets to a skillet with onions, stir and cook for a few minutes. It’s a good idea to add a spoonful of sugar, and at the very end, pour in a little lemon juice.
- Add the onions and beets to the pot. Add cabbage, salt, and pepper (optional and to taste). You can add chopped greens.
- Cook the borscht for about 15 minutes. 5 minutes before the end of cooking, you can add bay leaf, tomato paste, or tomatoes to the borscht (cut them in half and grate the pulp). It’s also a good idea to add garlic to the borscht at the end of cooking (squeeze out a clove of garlic and remove the borscht from the heat). Leave the finished borscht for 15-20 minutes. Add a spoonful of sour cream and herbs to a plate with borscht.
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