Red Borsch with Pork

Secrets of making perfect Ukrainian red borscht. I offer a recipe for very tasty and rich pork borscht.

Ingredients

Directions

Cut the pork in half and put it in water (preferably cold). We are waiting for boiling, drain the first broth, and fill it with cold water. Cook the pork until cooked through.
Peel the onion, wash and cut into large cubes.
Peel carrots and beets, wash them, rub them on a coarse grater, or cut them into strips. Heat the pan over maximum heat, pour in vegetable oil. We send onions, carrots, and beets to the pan. Reduce heat to medium and sauté vegetables.
Peel the potatoes, wash them, cut them into cubes. We send potatoes to broth. We remove the resulting noise. Shred cabbage.
After 20 minutes add tomato paste to the pan and stir. Add sugar, mix thoroughly. Turn off the heat and let the saucepan cool on the preheated hotplate.
7 minutes after adding the potatoes, remove the meat from the broth and cut into small cubes.
Add cabbage to the broth and salt. When the cabbage is ready, let the broth cool slightly and add the frying. We put the pork in the pan. Add the finely grated garlic. Stir – and the red borscht with pork is ready!

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Red Borsch with Pork

Ingredients

Directions

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