Borscht with pork
10 servings
180 minutes
Borscht with pork is a vibrant dish of Ukrainian cuisine, rich in flavors and aromas. Its roots go deep into the history of Slavic peoples, where borscht symbolized home comfort and richness of taste. Classic borscht with juicy pork and fresh vegetables has a sweet-sour note thanks to beets and tomato paste, while garlic and bay leaves add spiciness. It pairs perfectly with sour cream that softens its taste, while dill and parsley add freshness. This borscht not only warms on cold days but also becomes the centerpiece of family meals. It embodies the soul of Ukrainian hospitality — thick, rich, and hearty; it remains one of the most beloved dishes of Slavic cuisine.
1
To make pork broth: add water and pork, carrot (1/3), onion (1 piece) and salt the broth in the middle of cooking. Put the carrot and onion whole in the broth, and remove them at the end of cooking. Don't forget to skim the foam.
- Pork: 200 g
- Carrot: 3 pieces
- Onion: 3 pieces
- Salt: to taste
2
While the broth is boiling, sauté the beetroot: cut the beetroot into strips, occasionally add a little water (you can use water from the broth), and stir constantly.
- Beet: 4 pieces
3
Sauté the vegetables: onion, carrot, pepper (without skin), tomatoes (without skin), tomato paste. Cut the onion into half rings. Grate the carrot on a coarse grater, cut the pepper into strips.
- Onion: 3 pieces
- Carrot: 3 pieces
- Sweet pepper: 1 piece
- Tomatoes: 3 pieces
- Tomato paste: 3 tablespoons
4
After the broth is cooked (the meat should be tender, remove the onion and carrot from the broth), add the potatoes (boil), then add the cabbage and salt. Cut the potatoes into small cubes.
- Potato: 3 pieces
- White cabbage: 200 g
- Salt: to taste
5
After the cabbage and potatoes are almost cooked, add the beetroot and then the sautéed vegetables. Add salt to taste.
- Beet: 4 pieces
- Carrot: 3 pieces
- Onion: 3 pieces
- Sweet pepper: 1 piece
- Tomatoes: 3 pieces
- Tomato paste: 3 tablespoons
- Salt: to taste
6
Add peas and bay leaf. Then add garlic, mix, and remove from heat.
- Black peppercorns: 6 pieces
- Bay leaf: 3 pieces
- Garlic: 2 cloves