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.

Summary

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.

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Instructions

1. 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.
2. 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).

   

3. Peel, wash, and chop the carrots and onions. Cut the cabbage into strips. Peel the potatoes, wash, cut into slices.
4. 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.

   

5. Put the beets and potatoes in the broth. Cook over low heat for 15 minutes.
6. 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.

   

7. 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.
8. 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.
9. Let the borscht brew for 15-20 minutes. Ukrainian borsch with pork leg and beans is ready. Serve with sour cream.
   Bon Appetit!