Borscht with beets in pork broth is an excellent hearty first course that can warm you up in the cold season. Despite the fact that cooking it is troublesome, it still occupies one of the main places on the menu of almost every family.
Ingredients:
- 3 liters of water;
- 1 boiled beetroot (medium)
- 400 g of pork pulp;
- 1 head of onion;
- 250 g white cabbage;
- 1 medium carrot;
- 50 g tomato paste;
- 3-4 potato tubers.
Preparation:
- Before direct cooking, you need to boil the whole beets in a separate saucepan. A medium-sized fruit is cooked for about an hour and a half.
- Rinse the pork pulp, cut into medium pieces. Peel the onion.
- Pour water into a large saucepan and boil, add the meat and wait for the foam to form, which must be removed. Then put a whole onion into the boiling broth. Reduce heat and simmer for 40-45 minutes. At the end of this time, take out the boiled onion and throw it away, she has already given away her juices.
- While the pork is cooking, you can cook the frying. Cut the carrots into very thin strips, coarsely grate the peeled boiled beets.
- Heat vegetable oil in a frying pan and first add carrot straws there, fry until semi-softened. Then add the grated beets, stir (add oil if necessary) and fry a little. Add a few tablespoons of tomato paste, salt to your taste, stir and fry over low heat for 15-20 minutes. Set aside the finished frying for now.
- Chop the cabbage with a shredder, if not, then cut it very thinly with an ordinary knife. Add it to the cooking broth, boil for 15 minutes.
- Cut potatoes into short strips and place in a saucepan, boil for about 20 minutes.
- Next, put the frying in the broth, stir all the ingredients in a saucepan, cook for about half an hour over low heat. Do not forget to salt to taste, you can pepper.
After the borsch is cooked, let it brew for another half hour. If desired, you can pour chopped greens into a plate.
