Borscht

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

1. 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.
2. Heat oil in a skillet and sauté the onions over medium heat.
3. 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.

   

4. 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.

   

5. Add the onions and beets to the pot. Add cabbage, salt, and pepper (optional and to taste). You can add chopped greens.
6. 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.