Borscht with Young Cabbage and Homemade Tomato Juice

Ingredients

• Pork chop with bone 20 oz
• White Cabbage 10 oz
• Orange Bell Peppers 1 piece
• Salad Potatoes 4 pieces
• Onion 1 head
• Carrot 1 piece
• Yellow Beets 1 piece
• Spiced Tomato Juice 5 fl oz
• Garlic 4 cloves
• Salt to taste
• Bay leaf 2 pieces
• Green peppercorns 0 oz
• Herbs to taste
• Ground Black Pepper to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Chop half of the onion into half rings.

Step 2

Add the onion to the broth, season with salt to taste, and cook until the meat is done.

Step 3

Chop the second half of the onion finely.

Step 4

Grate the carrot on a coarse grater.

Step 5

Grate the beet in the same way.

Step 6

In a well-heated skillet with oil, sauté the onion, carrot, and beet, stirring with a wooden spatula.

Step 7

Pour in 200 ml of tomato juice (you can substitute with 1 tablespoon of tomato paste).

Step 8

Add to the vegetables and season with black pepper to taste.

Step 9

Remove the cooked meat from the broth and add the black peppercorns.

Step 10

Peel the potatoes and cut them into small cubes.

Step 11

Add all the vegetables to the broth and cook for 5–7 minutes.

Step 12

Finely chop the young cabbage.

Step 13

Cut the bell pepper into small cubes.

Step 14

Slice the garlic into 2–3 mm thick pieces.

Step 15

Add bay leaves to the borscht.

Step 16

Then add the cabbage, garlic, and bell pepper. Cook for another 3–4 minutes, then turn off the heat and cover with a lid.

Step 17

Slice the meat into small pieces.

Step 18

Finely chop the herbs.

Step 19

Before serving, add the meat, herbs, and sour cream if desired.