Pork and Celery Borscht (No Onions)

Rich, the most delicious, simple and correct! Borscht with celery and pork without onions — this delicious dish has earned everyoneʼs love and recognition! The recipe is simple. To prepare it you will need the most affordable products. It turns out very tasty and satisfying.
cook time: 2h
Ethan Rowley
Pork and Celery Borscht (No Onions)

Nutrition Facts (per serving)

60
Calories
4g
Fat
4g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Potato 300 g
Cabbage 300 g

Roasting:

Salt to taste
Sugar 2 g
Tomato paste 2 tbsp
Beet 1 pc
Carrot 1 pc
Vegetable oil 2 tbsp

Bouillon:

Onion 1 pc
Water 2 l
Pork 500 g
Celery stalk 1 pc

Recipe instructions

Step 1

Step 1
How to cook borscht with celery and pork without onions? First, prepare the necessary ingredients for the broth. To make the borscht fattier, it is better to take the meat on the bone. Wash the pork and pat dry with paper towels. Peel the onions. Wash the celery stalk and cut it into two parts.

Step 2

Step 2
Place a whole onion, celery and a whole piece of meat into the pan. Pour in filtered water. Do not use tap water as the taste of the dish will be affected. Place on medium heat. When the broth boils, reduce the heat to low and simmer for about 1 hour (until the pork is cooked through). Be sure to skim off any foam that forms.

Step 3

Step 3
Meanwhile, prepare all other vegetables and spices as listed.

Step 4

Step 4
Peel the white cabbage from the top flaccid and darkened leaves. Cut off about a third of the head. Chop finely with a knife or on a special cabbage grater.

Step 5

Step 5
Wash the potatoes, peel them, cut into small cubes.

Step 6

Step 6
Remove the soft meat from the broth and place it in a bowl. Strain the broth itself. The vegetables that were cooked in it will no longer be needed; they can be thrown away. Bring the broth to a boil and add the chopped potatoes. Cook for about 10 minutes after boiling.

Step 7

Step 7
Cut the pork into small pieces.

Step 8

Step 8
Return pork slices to broth. Bring to a boil again.

Step 9

Step 9
Prepare everything for frying. Peel the carrots and beets. Cut them into thin slices (or grate them coarsely). Place in separate containers.

Step 10

Step 10
Heat refined vegetable oil with a high smoking point in a frying pan. Fry carrots for 5 minutes until soft.

Step 11

Step 11
Add beets. Fry, stirring for another 5 minutes. To speed up the process, you can use ready-made boiled beets in vacuum packaging. You don’t have to stew it, but simply chop it and add it to the soup 5-7 minutes before the end of cooking.

Step 12

Step 12
Add tomato paste, sugar and lightly salt to the vegetables in the pan. Mix everything well and simmer over low heat for another 1-2 minutes. The beets should soften. If you see that there is very little liquid in the pan, pour in a couple of tablespoons of boiled water or broth from the pan.

Step 13

Step 13
Place cabbage in a saucepan with broth. Bring to a boil and cook, stirring, for about 10 minutes.

Step 14

Step 14
Now transfer the roast into the pan. Mix everything well, add salt and pepper and cook over medium heat for about 15 minutes. If desired, add bay leaf, allspice and black peppercorns (3 pieces each).

Step 15

Step 15
Turn off the heat. Cover the pot with borscht with a lid. Let it sit for about 20 minutes. Then pour into bowls and serve while still hot.

Additional rubrics

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