Beef and pork borscht
4 servings
120 minutes
Beef and pork borscht is one of the most popular dishes in Ukrainian cuisine, known for its rich flavor and deep aroma. This borscht features a hearty meat broth obtained by simmering beef and pork for a long time, giving the dish tenderness and fullness of taste. Beets add a bright ruby hue and a hint of sweetness, while cabbage, carrots, and tomatoes create a balance of freshness and acidity. Bay leaves and spices complete the composition, making the borscht's aroma recognizable. This dish is traditionally served with sour cream and herbs, complemented by garlic and black bread. Borscht is perfect on cold days, warming the soul and body, with its flavor developing even better after steeping. It is not just food but a symbol of home comfort and the richness of Slavic culinary traditions.
1
Cook meat broth. The recipe doesn't specify which meat to use, but I took pork and beef in a 1:1 ratio. I must say, it turned out great.
- Beef: 400 g
- Pork: 400 g
2
Pour the washed meat with clean cold water (3.5–4 liters) and bring to a boil over high heat.
3
After that, reduce the heat to let it simmer gently and remove the foam that appears on the surface. Cook the meat for about 1.5 hours. It is ready when it can be easily pierced with a fork or knife.
4
Add bay leaf and peppercorns about halfway through cooking.
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
5
Cut the onion into strips. For this, peel the onion, cut it into 4 parts, and slice it thinly. The onion should be quite large.
- Onion: 1 head
6
Carrots and beets should be cut into thin strips. Chopped vegetables are considered better for borscht than grated ones.
- Carrot: 200 g
- Beetroot: 300 g
7
Shred the cabbage finely and cut the celery into sticks. The original recipe calls for parsley root, but I didn't have it, so I replaced it with celery. Overall, this probably affects the flavor nuances, but not too much.
- White cabbage: 200 g
8
When the meat is ready, it should be taken out of the broth and cut into serving pieces.
9
Strain the broth, return it to the pot, add salt and put in the chopped meat. Note that salt is added at the end of cooking the broth. Add cabbage to the strained broth and continue cooking until ready.
- Salt: 1 tablespoon
10
Place beetroot, onion, carrot, and celery (parsley) in a pot with vegetable oil, add a little (100–150 ml) broth, and simmer covered on low heat for about 20 minutes. Stir the vegetables during cooking to prevent burning.
- Beetroot: 300 g
- Onion: 1 head
- Carrot: 200 g
- Allspice: 5 piece
- Vegetable oil: 50 ml
11
In the middle of stewing, add peeled and chopped tomatoes, sugar, and vinegar to the vegetables. Cook until the vegetables are fully done, then add them to the broth with the cooked cabbage. Turn off the finished borscht and cover it to let it steep a bit.
- Tomatoes: 500 g
- Sugar: 20 g
- Table vinegar: 20 ml
12
When serving borscht, sour cream and greens are added. Garlic and black bread go well with borscht.
- Fresh herbs: 1 bunch
