Borsch with pork

The hostess, who does not know how to cook borscht, in the eyes of many men, and especially their mothers, does not look homely enough. It is easy to master this art - just learn a few secrets and follow the instructions exactly when cooking. The recipes of this first dish are many, but the first thing is to learn how to cook borsch with pork. It is this variant that is considered the most traditional.

Cooking Features

This soup is thick, fragrant, and has a delicious red color. To cook this, you need to know the technology of its preparation. Errors will lead to the fact that the beets will discolor, and the soup itself will look dull brown, not causing desire to eat it.

You can find recipes for borscht without pork and no meat at all, but it's impossible to cook it without beets. This is one of the main ingredients in this category of first courses, without it borscht turns into cabbage soup. Choose beets preferably salad varieties. It has a small size and bright color.
Another important ingredient of borscht is cabbage, which can be fresh or sauerkraut. Be sure to put in it and onions, tomatoes or pasta from them. The remaining ingredients, such as carrots, potatoes, beans, peppers, meat, may or may not be included in the recipe, they are not mandatory. This allows you to cook borscht for a variety of recipes, selecting the option based on your taste and the presence in the refrigerator of certain products.
If you add beets to the soup raw, then it will cook for a long time. During this time, she will lose her color, become pale, unappetizing. Beets put in the soup is ready no more than 10 minutes before it is ready. Most often, it is fried, rarely baked whole, and then rubbed.
When cooking beet frying, experienced cooks add acid (lemon juice, vinegar) to it and do not feel sorry for the oil. This helps the vegetable to better maintain its bright color.
When cooking borscht with pork, it is important to prepare a clear and rich broth, which serves as the liquid base of the soup. The most fragrant broth is obtained by using meat on the bone. So that it is not cloudy, the foam formed on its surface is removed, liquids are not allowed to boil violently. Boil the broth is better on low heat, covering (but not closing until the end) the pan with a lid.
Do not be afraid to brew a lot of borscht: the next day, having drawn it, it becomes even tastier.

Borsch is usually filled with chopped garlic and greens, sour cream. The composition of the filling for borscht with pork, you can include chopped in a blender lard (salted). Putting refueling is recommended immediately in the plates. If you put it in the pan, the soup will quickly turn sour. To avoid this, the soup is enough to boil for 2-3 minutes.

Borsch with pork and fresh cabbage

Composition:

pork on the bone - 0.5 kg;
white cabbage - 0.5 kg;
tomatoes - 0, 25 kg;
potatoes - 0, 4 kg;
onions - 150 g;
carrots - 100 g;
beets - 100 g;
bitter peppers (optional) - 0, 5 pcs .;
lemon juice - 20 ml;
tomato paste - 40 ml;
vegetable oil - 50 ml;
bay leaf - 2-3 pcs .;
black pepper peas - 5 pcs .;
garlic - 2 cloves;
water - 2, 5 l;
salt, sugar, greens - to taste.

Method of preparation:

Rinse the meat, put in a saucepan, cover with cold water. Put on medium heat. When the liquid boils, remove the foam. Reduce the intensity of the flame. Cover the pot, leaving a large gap. Boil for 1 hour. During this time, prepare the vegetables.
Wash the cabbage by removing the top leaves. Chop it with a thin, short straw.
Peel the potatoes. Cut into cubes and a half centimeters.
Scrape carrots, chop on a coarse grater.
Remove the husks from the onion, cut it into small cubes.
Peel the beets. Cut it into small straws. For chopping carrots and beets, you can use a grater for Korean salads - it turns out beautifully.
On the tomatoes, make cross-shaped cuts. Boil water, dip the fruit into it, blanch for 2 minutes. Take out, cool. Clean up. Grate or smash tomato pulp with a blender.
Heat oil in a pan. Put the onion in it.
When the onion starts to turn gold, add carrots. After 3-4 minutes, add the beets. Fry the vegetables together for 5 minutes, then sprinkle with sugar, pour with lemon juice, mix.
Add tomato paste in a minute. At this stage, you can add peeled and finely chopped hot peppers. Pass the vegetables until they are completely soft.
Add tomato pulp, stew vegetables in tomato for 5 minutes. Remove from heat.
When the meat is easily separated from the bone, remove it from the pan. Strain the broth so that bone fragments do not get into the borsch, return it to the pan and to the stove.
Cool the meat. Separate from the bone, cut into portions. Return to the pan.
When the broth begins to boil again, submerge the potatoes in it, 5 minutes after it add the cabbage. Wait 10 minutes, enter the prepared roast, add salt and pepper soup. Throw spices at it.
Finely chop the garlic and greens with a knife. Add to the soup after 7-8 minutes after the introduction of fried in it. Boil for 2-3 minutes. If this is not done, the borsch can sour faster than you can eat it.
Remove the pan from the heat, let the soup stand.

While spilling borscht on a plate, make sure that a piece of pork falls into each. Do not forget to fill with sour cream. It will be great if you serve pork dumplings with garlic.

Borsch with pork and beans in a slow cooker

Composition:

pork - 0, 5 kg;
beets - 100 g;
white cabbage - 0, 2 kg;
canned red beans - 100 g;
carrots - 100 g;
onions - 100 g;
vegetable oil - 40 ml;
table vinegar (9 percent) - 5 ml;
tomato paste - 20 ml;
salt, spices - to taste;
water - how much will go into the bowl of the device.

Method of preparation:

Peel the carrots, beets, onions.
Cut onion into thin half rings.
Slice carrots and beets into strips or coarsely grate.
Pour oil into the multicooker bowl. Activate the program "Baking" or "Frying". Put carrots and onions into the bowl.
After 5 minutes, add the beets, fry them for 5 minutes with the rest of the vegetables.
Dilute the vinegar with water at a ratio of 1: 2, sprinkle the vegetables, mix. After a minute, add the tomato paste. Continue cooking using the selected program for another 5 minutes, then turn off the appliance, fry it on a plate.
Wash pork, put in a multicooker container. Fill with water to the top mark. Turn on the unit by selecting the “Soup” program or similar. Set the timer for an hour.
While the broth is boiling, peel and dice the potatoes and a half centimeters into cubes, chop the cabbage, open a jar of beans, drain the liquid from it.
After completion of the program, remove the pork from the multicooker. Put in the broth potatoes, cabbage, beans. Salt and pepper to taste.
Lower the multicooker lid, run the “Soup” program for 30 minutes.
10 minutes before the end of the program, put the prepared grill in the soup.
When the program is completed, leave the soup for 20 minutes in the heating mode.

The slow cooker allows you to simplify the process of cooking borscht with pork, but it will take as much time to cook as to cook it in a saucepan.

Borsch with pork and sauerkraut

Composition:

pork - 0, 5 kg;
sauerkraut - 0, 3 kg;
onions - 100 g;
carrots - 100 g;
beets - 100 g;
potatoes - 0, 3 kg;
table vinegar (9 percent) - 5 ml;
tomato paste - 40 ml;
water - 2, 5 l;
salt, pepper, greens, garlic, smoked bacon - to taste;
vegetable oil - as required.

Method of preparation:

Wash pork. Fill with water. Simmer for an hour, removing the foam. Remove and cool the meat, strain the broth. Bring the volume of liquid to the original, diluting the broth with boiled water.
Peel the potatoes, cut into small cubes.
Peel the carrots and beets, cut them into thin strips.
Free from onions peel, cut into half rings.
Rinse the cabbage so that the soup does not turn out too sour, squeeze it to remove excess moisture.
In a blender, chop the garlic and a piece of bacon, mix the resulting pasta with finely chopped greens.
Heat oil in a pan, fry onions and carrots in it to a golden hue.
Add the beets by sprinkling them with vinegar. Fry until soft.
Put the tomato paste, paste the vegetables in the tomato for 5 minutes.
Boil the broth. Put the sliced pork into small pieces. When the broth boils again, dip the potatoes into it, boil for 10 minutes.
Add the cabbage, after 5 minutes, place the roast, after another 5 minutes, add a dressing of lard, garlic, and greens. Salt and season the soup to taste. Boil another 5 minutes.

Borscht cooked according to this recipe has a unique taste. You can fill it with sour cream, although it will be delicious without it. Ukrainian dumplings will be an ideal addition to this dish.

Borsch with pork is nourishing, rich. It can be made from fresh or sauerkraut. Beans, sweet or bitter pepper will give him extra notes. For filling, you can use not only sour cream, but also chopped lard in a blender.