Red Borsch with Pork Tongue
by Editorial Staff
Delicious, nourishing borscht with a bright rich color.
Cook: 2 hours 40 mins
Servings: 7
Ingredients
- Pork tongue – 2 pcs. (400 g)
- Potatoes – 2-3 pcs. (250 g)
- White cabbage – 250 g
- Beets – 1 pc. (150 g)
- Tomato – 150 g
- Carrots – 1 pc. (70 g)
- Bulb onions – 1 pc. (70 g)
- Garlic – 1-2 cloves
- Vegetable oil – 30 ml
- Fresh dill – 3 branches (10 g)
- Bay leaf – 1 pc.
- Ground black pepper – 1 pinch
- Salt to taste
- Water – 1.5 l
Directions
- We wash the pork tongues thoroughly. We remove glands and excess fat. Pour the tongues into a saucepan with cold water for 1 hour. Then we drain the water, rinse the tongues again. Pour fresh cold water into a saucepan, dip the pork tongues into it, put on heat. After boiling, cook for 5 minutes, then drain the water. We wash out the tongues. Put the tongues back into the pot, pour 1.5 liters of cold water and bring to a boil. Remove the foam, reduce the heat, and simmer the tongues for about 1 hour.
- After the tongues are cooked, we take them out of the broth. We place the tongues in cold water for 1-2 minutes. Then we remove the rough skin from the tongues. Put the tongues in a plate, cover with a lid, and set aside.
- Peel the potatoes and cut into medium slices. Put the chopped potatoes in the boiling broth and cook for 15 minutes.
- Peel the onion and chop finely. We clean the carrots and rub them on a coarse grater. We clean the beets and rub them on a coarse grater.
- Heat vegetable oil in a frying pan and fry the onion until transparent for 1-2 minutes. Add carrots to the pan to the onion, mix.
- Add the beets. Stirring occasionally, prepare frying on low heat for 10 minutes.
- Add frying to the broth with potatoes. Cook for 10-15 minutes until vegetables are ready.
- Slice the cabbage thinly. Add chopped cabbage and cook for 3-5 minutes.
- Add tomato to borscht, mix. Cook for another 5 minutes.
- Add salt, ground black pepper to taste, and bay leaf. Finely chop the dill and 1-2 cloves of garlic. We send chopped herbs and garlic to borscht.
- Cut the boiled tongues into strips. Put the chopped tongues in a saucepan with borscht, bring to a boil again and turn off the heat. Let the borscht brew for 5 minutes.
- We serve borsch with the hot tongue. Bon Appetit!
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