Borsch with pork: a recipe and secret ways of making a delicious borsch from the chef

Borsch with pork, the recipe of which we will tell you, is very popular in Russia. This borsch is especially tasty, if you cook it with fresh tomatoes. How to cook borsch with pork? In this article we will give you a recipe for this dish, which is easy to prepare at home.

Ingredients

For three liters of borsch with pork you will need:

- pork 400 g., Try to take lean pork with bone;

is medium-sized beet;

- medium-sized carrots;

- head of cabbage of small size;

- 4 potatoes;

- 1 Bulgarian pepper( red);

- tomato paste, 1-2 tbsp.spoons;

- 3-4 tomatoes;

- fat 50 g;

- greens, salt, garlic to taste.

Preparation process

We recommend that you prepare the broth first. In a saucepan with meat, you need to pour 1.5 liters of water, add onions, carrots and parsley root. Bring vegetables to a boil, reduce heat and cook after that for another forty minutes. Then the meat is taken from the broth, and the broth is filtered through a sieve.

If the broth is small, you can add a little water, but keep in mind that the pan should be filled no more than 2/3.The rest of the volume you still have to fill with other products. Then put the pot on medium fire.

Beet and carrots either cut into strips, or simply grate on a large grater. Lightly brown the beets and carrots on vegetable oil, then add tomato paste diluted with a little water.

Pepper is singed on fire and peeled off, cut into cubes and added to a skillet. The gas under the frying pan is reduced and we leave the beets and carrots stew for 15-20 minutes.

At this time, we clean potatoes and cut it into cubes.

Thin shred cabbage and send it to a pan. When potatoes and cabbage are almost ready, we add to them a dressing from beets with carrots. Tomatoes we cut in half and grate on a grater, we throw out a peel. The resulting tomato puree is added to borsch.

You should cover the borsch with a lid, reduce the heat, let the borsch stand on a small fire for about 50 minutes. Try borscht on salt and pepper.

Cut meat into cubes and add to borsch.

That's the whole recipe for making a meat borsch with pork. It remains to add greens - green onions, dill and parsley, young garlic to taste.

Turn off the fire under the pan and let the borsch infusion for 30-50 minutes.

Salo twist on a meat grinder with garlic. When serving, add a spoonful of sour cream and a spoonful of lard with garlic to a bowl of borscht.

Video cooking recipes borscht

Tips for preparing borsch from the famous chef:

Borsch with mushrooms:

Borsch must be red:

For those who are on a diet: