Hearty Cabbage and Pork Borscht

Very bright, very rich, very aromatic, very filling. Borscht with cabbage and pork comes with a full set of vegetables and the addition of tomato paste. What makes it unique is that it contains two types of cabbage: fresh and pickled. You can cook it in meat or vegetable broth. This is a fabulous lunch for the whole family.
cook time: 1h 30 min
Liam Carson
Hearty Cabbage and Pork Borscht

Nutrition Facts (per serving)

55
Calories
3g
Fat
5g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Onion 150 g
Garlic 2 clove
Salt to taste
Sugar 25 g
Water (or a little more) 2.2 l
Potato 400 g
Bay leaf 1 pc
Tomato paste 70 g
Beet 250 g
Carrot 120 g
White cabbage 150 g
Vegetable oil 50 ml
Pork 400 g
bell pepper 150 g
Greenery to taste
Sauerkraut 150 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to cook borscht with cabbage and pork? Prepare all the products that are listed. To make the broth more rich, it is better to use pork on the bone. Instead of pork, you can use any other meat.

Step 2

Step 2
Place the meat in a saucepan and cover with cold water. Bring to a boil over high heat, skim off any foam that has formed, add lightly salt, reduce heat to low and cook the pork until tender. Open the lid slightly to allow steam to escape. I cooked the meat for about one hour.

Step 3

Step 3
At this time, work on the rest of the products. Peel potatoes, carrots, onions, beets and garlic. Cut the bell pepper into two parts and remove the core and seeds. Rinse everything in clean water.

Step 4

Step 4
Grate the carrots and beets on a grater with large teeth. Cut the bell pepper into thin semicircles or small cubes. Heat a third of the vegetable oil in a frying pan. Place the carrots, beets and peppers in a frying pan and fry everything for about five minutes.

Step 5

Step 5
Add tomato paste and sugar to the vegetables. Stir and leave for another couple of minutes.

Step 6

Step 6
Next comes the turn of sauerkraut. Add it to the pan and mix everything again.

Step 7

Step 7
Pour in a small amount of cabbage brine or water (about 70-100 ml will be enough). Mix everything thoroughly, reduce the stove flame to low, cover the pan with a lid and simmer everything together for about 30-35 minutes.

Step 8

Step 8
Rinse fresh white cabbage and chop into thin strips.

Step 9

Step 9
Chop the potatoes in any way convenient for you (cubes or cubes). Finely chop the onion.

Step 10

Step 10
When the pork is done, remove it from the pan. Add the potatoes to the broth. After boiling over high heat, reduce the flame and simmer for about 10-15 minutes.

Step 11

Step 11
Cut the slightly cooled pork into randomly small pieces and cover with cling film or a flat plate so that the meat does not dry out.

Step 12

Step 12
Heat the remaining vegetable oil in a frying pan and fry the onion until golden brown.

Step 13

Step 13
Place the tomato-vegetable frying with sauerkraut into the pan. Stir and leave on the stove for 10-15 minutes.

Step 14

Step 14
Next, add fresh cabbage to the borscht.

Step 15

Step 15
Next, add the fried onion and chopped garlic to the pan.

Step 16

Step 16
If desired, you can add ground black pepper, ground paprika, bay leaf and your favorite spices. Add salt to taste.

Step 17

Step 17
Bring to a boil over high heat, then reduce the flame to medium and keep the borscht on the stove for about five more minutes. At the very end, sprinkle with fresh herbs, chopped finely.

Step 18

Step 18
When serving, offer pieces of meat on each personʼs plate. You can also serve the pork pieces in a separate plate or add them to the pan while cooking the borscht (step 16).

Additional rubrics

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