Borscht from pork shoulder with red sweet pepper and parsley
12 servings
90 minutes
Borscht made from pork shoulder with red sweet pepper and parsley is a fragrant and rich dish that embodies the wealth of European cuisine. Its roots go back to the traditions of Slavic gastronomy, where borscht is valued for its heartiness and complexity of flavors. The tender pork shoulder meat soaked in thick tomato juice creates a deep, rich taste complemented by the sweetness of red pepper and the freshness of parsley. The slight acidity of tomatoes harmonizes with the soft texture of potatoes and tender cabbage, making borscht balanced and warming. This dish is perfect for family lunches and cozy evenings, revealing a full palette of aromas when served with rye bread and sour cream. Borscht is not just a soup but a tradition that unites generations around the common table.
1
Prepare all the necessary ingredients.
2
Thoroughly wash the pork shoulder under running water, cut into portion-sized pieces, place in a pot, add water, salt to taste, bring to a boil, periodically skim off the foam. Add bay leaf. Reduce heat and simmer for about 40 minutes.
- Pork shoulder: 500 g
- Bay leaf: 3 pieces
- Salt: to taste
3
Clean the onion, potato, and carrot.
- Onion: 1 head
- Potato: 500 g
- Carrot: 150 g
4
Cut the potatoes into small cubes, pour water over them, and set aside.
- Potato: 500 g
5
Pour 75 ml of vegetable oil into the pan. Finely chop the peeled onion and add it to the pan.
- Vegetable oil: 75 ml
- Onion: 1 head
6
Wash the red sweet pepper well, remove the seeds and stems, cut into small cubes or strips, and place in the pan with the onion.
- Red sweet pepper: 150 g
7
Grate the carrot on a coarse grater. Place the carrot in the pan.
- Carrot: 150 g
8
Place the pan on the fire and fry the vegetables until golden brown.
9
Place the potatoes in the broth, skim off the foam if necessary, and salt to taste. Cook until the potatoes are done, about 20 minutes.
- Potato: 500 g
- Salt: to taste
10
Pour 0.5 liters of thick tomato juice into the pan with the prepared vegetables. Peel the garlic, crush it through a press, and add it to the pan. Simmer for about 10 more minutes with the lid open.
- Tomato juice: 500 ml
- Garlic: 3 cloves
11
Transfer the vegetables from the pan to the pot with the cooked potatoes and meat. Add 3 bay leaves to the pot.
- Bay leaf: 3 pieces
12
Wash the cabbage well under running water, chop it into small strips, and place it in a pot.
- Cabbage: 500 g
13
Wash the parsley well, remove all excess, chop finely, and place it in a pot. Also add 1 teaspoon of pepper mix.
- Parsley: 25 g
- Ground pepper blend: 1 teaspoon
14
Carefully mix all ingredients in a pot, add salt to taste if necessary, and bring to a boil. Boil for about 5-7 minutes uncovered over medium heat.
- Salt: to taste