Pork Borsch - Recipe With Photo. How To Cook Delicious Pork Borscht?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Pork bones - 500 g

Pork - 250 g

Water - 2 l

Potatoes - 2 pcs.

Carrots - 0.5 pcs.

Parsley root - 0.5 pcs.

Onions - 1 pc.

Large beets - 1 pc.

Cabbage - 1 / 4-1 / 3 of a small head of cabbage

Salt - 1 tablespoon without top

Garlic, parsley - to taste

You may need 1 tbsp. butter

72 kcal

Photo of the finished dish

Step by step recipe with photo

Some people don't want to cook borscht with pork - it’s fatty, de, it will work out. Meanwhile, if without haste, then borscht with pork can be made not at all fat! And cheaper than beef, by the way. And to taste - no worse. But be warned, you need to invest a lot of time in this recipe. I start to cook the broth from the evening of the previous day.

V. V. Pokhlebkin claims that pork borscht is meat and bone borscht. And this, you know, is correct! Bone broth is more flavorful than just meat broth. Here is the first portion of broth products: pork ribs with almost no meat and some other bones there - the cheapest that a butcher has. Well, and water, of course. Water 2 liters.

Bring the water with bones to a boil, reduce the heat to a minimum and simmer for 4-6 hours. Then, if possible, let the broth stand overnight. This will allow us … to make the dish less greasy!

Remove the fat formed on the surface of the broth and put it aside for later use. We take out the ribs. To be honest, I only got 2 tablespoons of meat from them, very fine-fiber fragments. Nobody eats cartilage and fat from me, but if you have amateurs, you can postpone cartilages too. Pour the broth out of the pan so that the bottom dregs and bone fragments remain at the bottom. We will only use transparent broth.

Well, now that the bone broth is ready, the turn of the main products has come: 250 gr. pork (some cheap piece with veins is fine), a quarter of a cabbage calf, 2 potatoes, half a carrot, half a parsley root, a small onion and a large beet. Garlic and parsley - to taste, salt - about a tablespoon without a top. And, of course, sour cream for those who love.

This photo shows a piece of butter. It is only needed if you cannot allow the bone broth to cool completely and collect the frozen fat from it. Bone broth has a very strong flavor of its own, so the use of peppers and lavrushka is unnecessary.

We put the pork in bone broth, bring to a boil, remove the foam, reduce to a minimum and cook for 2 hours.

Wrap the unpeeled beets in confectionery paper and bake in the microwave until slightly soft. Depending on the size and moisture of the beets, this can take 7-15 minutes at maximum setting. Let the baked beets cool directly in the paper. Of course, the same can be done in the oven, but it will take longer in it than in the microwave. What are we trying to achieve in this way? We do without frying beets in oil, i.e. we reduce the fat content of borscht.

About 10-15 minutes before the pork is ready, we begin cutting the ingredients. Clean, finely chop carrots, parsley and onions.

We clean and cut the potatoes not very finely.

When the pork is ready, remove it from the broth, turn the heat to maximum and put the potatoes in the pan. Cook it for 10 minutes. Meanwhile, simmer onions, carrots and parsley in fat removed from the surface of the bone broth.

While the potatoes are boiling, and the onions and carrots are fried, cut the cabbage into thin strips.

10 minutes after the start of cooking the potatoes, add the cabbage and cook them together for 10 minutes. Onions, carrots, parsley, if ready, turn off. Three beets on a coarse grater.

Cut the pork into portions. If you have fat lovers, we remove the fat right away so that they do not pick on the plates later.

After 10 minutes of boiling potatoes, plus after 10 minutes of boiling cabbage, put fried onions, carrots, parsley, grated beets and chopped meat, salt and cook everything together for another 10 minutes. Total - 30 minutes of cooking.

This borscht has an orange-red color, because the beets were cooked without vinegar and other acidifying agents. As you can see, the pork borscht is not fatty. You can serve it with chopped parsley, finely chopped garlic and sour cream.

Other recipes for pork borscht

Borscht with pork and sauerkraut in a slow cooker

• Borsch with pork and donuts
• Borscht with pork ribs