Pork Borscht

The delicious color and aroma of borscht beckon the whole family to gather for a delicious lunch! Borscht cooked in pork shank broth turns out to be very rich, hearty, and tasty. This recipe is one of the many varieties of red borscht.

Summary

Ingredients

• Pork shank (drumstick) – 1 kg
• White cabbage – 300 g
• Beets – 300 g
• Potatoes – 250 g
• Onions – 200 g
• Carrots – 200 g
• Celery root – 100 g
• Tomato paste – 40 g
• Lemon – 20 g
• Garlic – 3 cloves
• Fresh parsley – 3-5 branches
• Pork fat – 40-50 g
• Vegetable oil – 30 ml
• Bay leaf – 2-3 pcs.
• Black peppercorns – 10 pcs.
• Salt to taste

Instructions

1. Pour the meat in a saucepan with water, bring to a boil. Cook for 5 minutes. Pour out the water from the pan, rinse the meat, and pan thoroughly. Fill the shank again in a saucepan with clean water.

   

2. Dice the celery root. I added chopped celery to the broth, but this is optional, you can add a whole onion and one carrot. Put celery root, bay leaf, and peppercorns in a saucepan. Cook the broth over low heat for 2 hours. Periodically remove the foam with a slotted spoon.
3. We clean and rinse all vegetables. Cut the potatoes into cubes.
4. We take out the meat, filter the broth. Separate meat from fat and bone. Cut into arbitrary pieces. Return the broth to the pan, put the potatoes and meat in it. Cook for 10-15 minutes after boiling.

   

5. At this time, cut the beets into strips. Cut the bacon into small cubes.
6. In a frying pan, melt the cubes of bacon (greaves can then be removed or left, I left). Add beets to the pan and fry for 8-10 minutes.
7. Cut the onion into cubes. Three carrots on a coarse grater (there are two here, but you can use one and the other for broth).
8. In a preheated pan with vegetable oil, fry the onions and carrots for 5-7 minutes. Put tomato paste in a pan with beets and squeeze out 1-2 tbsp lemon juice. Stir and heat for another 1-2 minutes.

   

9. Chop the cabbage into thin strips. Put beets, onions with carrots, and cabbage in a saucepan. Cook borscht for 10-15 minutes. Salt to taste.
10. Coarsely chop the garlic. Chop the parsley. Add garlic and parsley to the borscht, cook for a minute and turn off the heating.
11. The pork borsch is ready. It is advisable to let it brew for an hour or two, and you can serve it, traditionally with sour cream.
    Bon Appetit!