Borsch with pork

Any mistress should be able to cook a delicious borsch. And if you have not yet cooked it or are not completely happy with the final result, then use the recipe below. Following simple recommendations, you will certainly get a fragrant, rich and insanely delicious borsch to all households for joy.

How to cook delicious classic borsch with beets and pork - recipe

Ingredients:

• pork ribs or other meat on the bone - 495 g;
• white cabbage - 495 g;
• beet - 75 g;
• tomato paste - 40 g;
• fresh tomatoes - 220 g;
• potatoes - 390 g;
• carrots - 75 g;
• chili pepper (optional) - 0,5-1 pod;
• onion bulbs - 125 g;
• purified water - 2.6 liters;
• sunflower oil refined - 45 ml;
• peas of sweet pepper - 3 pcs .;
• laurel leaves - 2 pieces;
• large iodized salt;
• sugar;
• cloves garlic - 2 pcs .;
• parsley and dill (herbs) - 0.5 small bunches.

Preparation

The most delicious borsch is obtained with pork ribs, but, if there are none, you can take another part of the pig's carcass, but with a stone. Meat before cooking the dish, rinse, cut into portions slices and put into a pan with purified water. We put the container on the fire, let the contents boil, from time to time removing the foam, after which we reduce the fire to a minimum, cover the pan with a lid and cook the pork for an hour.

During this time we prepare vegetables properly. Carrots and beets are cleaned and cut into small straws, shredded cabbage is not large, and the potatoes are released from the peel and cut into cubes or small blocks. We also refine the medium-sized peeled bulbs and, if desired, chili without seeds. Immediately prepare properly fresh tomatoes. We wash them, we make at the base of each fruit cross-shaped incisions and place them for a minute in boiling water. Now free the tomatoes from the skin and melenko cut or grate on grater.

According to the readiness of meat, we make a vegetable filling for borsch . To do this, heat the pan in a frying pan without oil, spread the onions in it, and after a minute add carrots and beets. We let the vegetables together for three minutes, after which we add tomatoes, chili and tomato paste, pour the ladle of broth from the pan and blot the vegetable mixture for another three minutes.

In the boiling broth we throw the potatoes, and after five minutes we put the contents of the pan there. After a couple of minutes, we add cabbage to the pan, throw laurel leaves, peppercorns and salt and cook the contents of the pan to the desired degree of cabbage availability. Now we put in the borsch grated garlic teeth and melenko chopped greens, a minute later turn off the fire, give the dish to stand under the lid for ten minutes, after which we can serve, adding each plate with a spoonful of sour cream and making sure that it got a pork rib or a slice of meat.

Borsch with pork can be prepared in a multivark. To do this, we initially prepare a dressing of vegetables and tomato in the "Frying" or "Baking" mode, after which we put it in a bowl, and we put the meat into the multicastry, fill it with water and continue cooking the food according to the above recipe in the "Soup" or " Cooking".