Borscht with Pork
Soups • Ukrainian
Description
Serve with herbs (dill and parsley) and sour cream. The quantities of ingredients are approximate. Adjust to your taste, depending on the size of the vegetables; my beets were small.
Ingredients
- Pork Blood 5 oz
- Turnips 3 pieces
- Onion 3 pieces
- Salt to taste
- Yellow Beets 4 pieces
- Orange Bell Peppers 1 piece
- Tomatoes 3 pieces
- Salad Potatoes 3 pieces
- Passata Tomato Sauce 3 tablespoons
- Green peppercorns 6 pieces
- White Cabbage 5 oz
- Bay leaf 3 pieces
- Garlic 2 cloves
- Dill to taste
- Parsley to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
Cook the broth from the pork: water and pork, carrots (1/3), onion (1 piece), and salt the broth midway through cooking. Add the carrot and onion whole; they will need to be removed at the end of the broth cooking. Remember to skim off the foam.
Step 2
While the broth is cooking, sauté the beets: cut the beets into strips, occasionally add a little water (you can use water from the broth), and stir constantly.
Step 3
Sauté the vegetables: onion, carrot, pepper (peeled), tomatoes (peeled), and tomato paste. Cut the onion into half-rings. Grate the carrot on a coarse grater, and cut the pepper into strips.
Step 4
After the broth is cooked (the meat should be tender, remove the onion and carrot from the broth), add the potatoes (cook), then add the cabbage and salt. Cut the potatoes into small cubes.
Step 5
Once the cabbage and potatoes are almost cooked, add the beets, then the sautéed vegetables. Salt to taste.
Step 6
Add the peppercorns and bay leaves. Then add the garlic, stir, and remove from heat.
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