Few people know that the name of the favorite Ukrainian borscht comes from the Old Slavonic word "brsch". Translated into Russian, it means "beet". Each housewife has her own unique recipe for borscht. Me too. And thanks to lean pork, the dish turns out to be less high in calories.
It is necessary
- - 500 g of lean pork,
- - 1 medium red beet,
- - 1 small sugar beet,
- - 1 carrot,
- - 3-4 potatoes,
- - 1/2 medium head of white cabbage,
- - 3 tbsp. l. tomato paste
- - 1 clove of garlic,
- - salt,
- - sugar,
- - ground pepper,
- - a bunch of greens.
Instructions
Step 1
I put the meat in a 3-liter saucepan, fill it with cold water, bring it to a boil and remove the foam. I cook the broth on low heat for 2-3 hours. I add vegetables.
Step 2
First I put grated beets. Then - carrots, cut into small cubes. Next in line is potatoes, also diced. I thinly chop the cabbage and send it to the pan after the potatoes.
Step 3
I bring in tomato paste. I add salt, sugar, pepper to the borscht. At the very end I add chopped garlic and chopped herbs. I cover the borscht with a lid and let it brew for at least a couple of hours.
