Ukrainian Borscht with Pork Leg and Beans
by Editorial Staff
Ukrainian red borscht is a treasure of national cuisine. An economical version of borscht with pork, which is perfect for dinner with your family. We cook the broth for borscht on a pork leg.
Cook: 2 hour
Servings: 8
Ingredients
- Pork leg – 1 pc.
- Beans – 1 glass
- Water – 3.5 l
- Cabbage – 200 g
- Carrots – 100 g
- Onions – 50 g
- Beets – 200 g
- Potatoes – 200 g
- Tomato paste – 2-3 tbsp
- Greens to taste
- Salt to taste
- Ground black pepper – to taste
- Garlic to taste
- Bay leaf – 1 pc.
Directions
- Soak the beans in cold water for 6-10 hours (for example, overnight). Drain, pour cold water over beans, put on fire, bring to a boil.
- Cut the pork leg in half, wash, put in a saucepan, add cold water, put on fire, bring to a boil. Cook over low heat until tender (90-120 minutes).
- Peel, wash, and chop the carrots and onions. Cut the cabbage into strips. Peel the potatoes, wash, cut into slices.
- Peel the beets, wash, grate on a coarse grater. Preheat a frying pan, pour in vegetable oil. Put the beets in hot oil. Simmer over medium heat, stirring occasionally, for 5-7 minutes.
- Put the beets and potatoes in the broth. Cook over low heat for 15 minutes.
- Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Simmer over medium heat, stirring occasionally, for 3-4 minutes. Add tomato paste. Simmer everything together, stirring occasionally, for 1-2 minutes.
- Put beans, cabbage and fried in borscht. Season with salt and pepper, add the bay leaf. Cook for 10 minutes on the smallest heat, covered.
- Peel and chop the garlic, wash and finely chop the herbs. Put the garlic and herbs in a saucepan. Boil. Cover and remove from heat.
- Let the borscht brew for 15-20 minutes. Ukrainian borsch with pork leg and beans is ready. Serve with sour cream.
Bon Appetit!
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