Borscht with Tomatoes

Ingredients

• Pork Skewers 20 oz
• Tomatoes 2 pieces
• Garlic 5 cloves
• White Cabbage 1 piece
• Salad Potatoes 5 pieces
• Beetroot 1 piece
• Carrot 1 piece
• Onion 2 heads
• Bay leaf 1 piece
• Passata Tomato Sauce 1 tablespoon
• Ground Black Pepper to taste
• Salt to taste
• Vegetable Oil 3 tablespoons
• Dill 1 bunch

Step-by-Step Guide

Step 1

Prepare the pork ribs. Rinse well and cut into several pieces. Pour water into a large pot, bring to a boil, and drain the first broth.

Step 2

Salt the second broth.

Step 3

When the broth boils, add 1 chopped onion and cook until the meat is done. The onion will dissolve during this time and give the broth a special aroma.

Step 4

Peel the potatoes and cut them into small cubes.

Step 5

Grate the whole carrot on a coarse grater.

Step 6

Grate the beetroot as well.

Step 7

Peel the remaining onion and chop it finely.

Step 8

Peel the tomatoes. First, make crosswise cuts with a knife.

Step 9

Then pour boiling water over them and let sit for 1 minute.

Step 10

Remove the skin from the tomatoes with a knife.

Step 11

Cut the tomatoes into small cubes.

Step 12

Heat vegetable oil in a frying pan and add the beetroot, carrot, and onion. Sauté until golden brown. Meanwhile, add the potatoes to the broth.

Step 13

Add the chopped tomatoes to the frying pan.

Step 14

Add 1 tablespoon of tomato paste to the sauté.

Step 15

Pour in 1 cup of water, stir well, season with salt and pepper, and simmer for 1 minute. Pour the finished mixture into the broth with the potatoes and meat.

Step 16

Add 1 bay leaf.

Step 17

Finely shred the cabbage.

Step 18

5 minutes before it's done, add the cabbage to the borscht.

Step 19

Peel and finely chop the garlic.

Step 20

Add the garlic to the finished soup, cover with a lid, and let it steep for 15–20 minutes.

Step 21

Garnish the borscht with dill and serve.