Spicy Borscht with Pork and Bulgur
by Editorial Staff
Pork borscht is an incredibly tasty first course. Fresh hot peppers will make borscht spicy, an abundance of juicy vegetables will give aroma and special taste, and meat and bulgur – an ingredient unusual for borscht – will add nutritional value to the dish. Try to cook, you will certainly be satisfied.
Cook: 2 hours 45 mins
Servings:6
Ingredients
- Pork (pulp) – 600 g
- Beets – 500 g
- Potatoes – 300 g
- Tomatoes – 300 g
- White cabbage – 300 g
- Carrots – 150 g
- Onions – 100 g
- Garlic – 2 cloves
- Bulgur – 2 tbsp
- Fresh hot pepper – 15 g
- Sugar – 1 tbsp
- Apple cider vinegar – 2 tbsp
- Lemon (juice) – 1 slice
- Vegetable oil – 30-50 ml
- Bay leaf – 2 pcs.
- Black peppercorns – 3 pcs.
- Dried rosemary – 1 pinch
- Salt to taste
For filing (optional):
- Fresh dill – to taste
Directions
- Rinse the meat thoroughly, fill it with water (3.5 l) in a saucepan, and put it on high heat. After boiling, remove the foam with a slotted spoon. Add bay leaves, peppercorns, rosemary, and salt. Reduce heat to very low and cook broth for 2 hours, periodically skimming off the foam.
- 40 minutes before the end of cooking the broth, peel the beets and rub on a coarse grater.
- Fry the beets in a frying pan in vegetable oil for 5-8 minutes. Then add apple cider vinegar and sugar to the pan. Pour in 2 ladles of broth from the pan and simmer the beets for 10 minutes.
- Pour the tomatoes with boiling water for 3 minutes, then dip them in cold water. Remove the skin from the tomatoes. Cut the skinless tomatoes into cubes. Add the tomatoes to the beets, stir and simmer for another 2-3 minutes.
- Peel the onion and cut it into cubes. Peel the carrots and rub them on a coarse grater.
- Remove the beets with tomatoes from the pan. We wash the pan and wipe it dry. Fry onions with carrots in vegetable oil for 5 minutes.
- Peel and dice the potatoes. Finely chop the cabbage.
- Take out the meat from the saucepan. Strain the broth, return to the saucepan, and put it on fire. Put potatoes in boiling broth. Put beets with tomatoes on the potatoes.
- Then add the cabbage. Finely chop the hot pepper.
- Add fried onions with carrots and hot peppers to the borscht.
- If necessary, add hot water to the pan and add bulgur. Cook borsch with bulgur for 30 minutes.
- Peel and chop the garlic. Squeeze a tablespoon of juice from the lemon. Add lemon juice and garlic to the pan and turn off the heat. Let the borscht brew for 10 minutes under the lid.
- We disassemble the meat into fibers. Spicy borsch with bulgur is ready. Serve borsch with meat and dill. Bon Appetit!
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