Borscht with Pork, Canned Beans, and Sour Cream
by Editorial Staff
Borscht with pork and beans is a delicious and satisfying lunch for your family. The peculiarity of this borscht recipe is that onions and carrots are fried not only with the addition of tomato paste but also with sour cream, which is often added when serving. Thus, the taste of borscht is softer, with a pleasant sourness.
Ingredients
For broth:
- Pork (shoulder) – 250 g
- Bay leaf – 1 pc.
- Allspice peas – 1-2 pcs.
- Salt – 2-2.5 teaspoon (to taste)
- Water – 2-2.5 l
* - Canned beans (or boiled) – 130 g
- Beets – 150 g (1 pcs.)
- White cabbage – 150 g (1/4 pcs.)
- Potatoes – 300 g (2 pcs.)
- Onions – 80 g (1 pcs.)
- Carrots – 60 g (1 pcs.)
- Vegetable oil – 2-3 tbsp
- Fat sour cream – 100 g
- Tomato paste – 1.5 tbsp
- Table vinegar 9% – 0.5 tbsp
- Sugar – 0.5 tbsp
- Fresh greens – a few twigs
Directions
- First, let’s prepare the broth. Pour pork (I have a shoulder blade, but you can use any part, including meat on the bone) in a saucepan, pour water, add black peppercorns and bay leaves. Salt and boil for 40-60 minutes. Then we take out the meat, and filter the broth and return to the fire.
- Rub the peeled beets on a coarse grater. Heat 1 tablespoon in a frying pan. spoon of vegetable oil and fry the beets for 15 minutes.
- Cut the peeled onion into cubes. Rub the peeled carrots on a coarse grater. Heat the remaining vegetable oil in a frying pan and fry the onion for 3-4 minutes. Then add the carrots and fry for another 3 minutes.
- Add tomato paste and 50 g sour cream to the onion and carrot. Fry for 3 minutes.
- Cut the peeled potatoes into cubes. Chop the cabbage into strips. We disassemble the meat from the broth into pieces.
- Put meat, potatoes, cabbage, and canned beans in the boiling broth. Bring to a boil and cook for about 20 minutes, until the potatoes are tender.
- Add fried beets, frying, the remaining sour cream, vinegar to the borscht and add sugar. Salt and pepper to taste.
- Bring to a boil and remove the borsch with pork, canned beans, and sour cream from the heat. We cover the pan with a lid and let the borscht brew for 10-15 minutes.
- Grind fresh herbs. Serve borsch with pork, beans, and sour cream, sprinkle with herbs. Enjoy your meal!
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