Borscht with pork shank
5 servings
60 minutes
Borscht with pork shank is a rich, aromatic dish of Ukrainian cuisine that warms the soul and fills the home with coziness. Its history dates back to ancient times when peasants made borscht from simple yet nutritious ingredients. Beets give the soup a deep ruby hue, while the pork shank adds depth of flavor and broth tenderness. Cabbage, potatoes, and carrots add texture, creating harmony between the sweetness of the vegetables and the slight acidity of vinegar. Borscht is perfect for family lunches, especially when complemented with fresh herbs and a spoonful of sour cream. This dish tastes better the next day when all the flavors meld together into a true gastronomic masterpiece.
1
Boil broth from the bones, adding garlic, salt, pepper, and bay leaf.
- Pork hocks (shanks): 350 g
- Spices: to taste
2
Chop the carrot, onion, beetroot, and cabbage into strips. Add two tablespoons of oil to a heated pan and layer the ingredients one by one.
- Carrot: 100 g
- Onion: 1 piece
- Beetroot: 250 g
- White cabbage: 150 g
3
Add tomato paste, one tablespoon of vinegar, and sugar to the vegetables. Mix and simmer for ten to fifteen minutes.
- 9% table vinegar: 2 tablespoons
- Sugar: 1 tablespoon
4
Once ready, transfer the vegetables to the pot with broth. Add the coarsely chopped potatoes. Cook on low heat until the potatoes are done.
- Potato: 2 pieces
5
If necessary, add another tablespoon of vinegar and spices.
- 9% table vinegar: 2 tablespoons
- Spices: to taste
6
Sprinkle the finished dish with parsley or dill, add sour cream.
- Parsley: to taste
