How to deliciously cook pork borscht. Borscht with pork and canned beans

A housewife who does not know how to cook borscht, in the eyes of many men, and especially their mothers, does not look homely enough. Mastering this art is not difficult - just learn a few secrets and follow the instructions exactly when cooking. There are many recipes for this first dish, but the first step is to learn how to cook borscht with pork. This version is considered the most traditional.

Cooking features

Real borscht is thick, aromatic, and has an appetizing red color. To cook just like this, you need to know the technology of its preparation. Mistakes will cause the beets to become discolored and the soup itself to look cloudy brown and undesirable to eat.

• You can find recipes for borscht without pork and without meat at all, but it is impossible to cook it without beets. This is one of the main ingredients in this category of first courses; without it, borscht turns into cabbage soup. It is advisable to choose beets of salad varieties. It is small in size and bright in color.
• Another important ingredient in borscht is cabbage; it can be fresh or pickled. Be sure to add onions, tomatoes or paste made from them. Other ingredients, such as carrots, potatoes, beans, peppers, meat, may or may not be included in the recipe; they are optional. This allows you to prepare borscht according to a variety of recipes, choosing an option taking into account your taste and the availability of certain products in the refrigerator.
• If you add raw beets to the soup, they will cook for a long time. During this time, it will lose its color, become pale and unappetizing. The beets are placed in the soup already prepared no more than 10 minutes before it is ready. Most often it is used for frying, less often it is baked whole and then grated.
• When preparing roasted beets, experienced cooks add acid (lemon juice, vinegar) to it and spare no oil. This helps the vegetable better retain its bright color.
• When cooking borscht with pork, it is important to prepare a clear and rich broth, which serves as the liquid base of the soup. The most flavorful broth is obtained when using meat on the bone. To prevent it from becoming cloudy, the foam that forms on its surface is removed, and the liquid is not allowed to boil violently. It is better to cook the broth over low heat, covering (but not completely closing) the pan with a lid.
• Don’t be afraid to cook a lot of borscht: the next day, after it has steeped, it becomes even tastier.

Borscht is most often seasoned with chopped garlic and herbs, and sour cream. The dressing for borscht with pork can include lard (salted), crushed in a blender. It is recommended to put the dressing directly into the plates. If you put it in a pan, the borscht will quickly turn sour. To prevent this from happening, just boil the soup for 2-3 minutes.

Step by step recipe

• Read also:  Pea soup: 5 recipes for classic pea soup. How to make pea soup with smoked meats

Take our vegetables, cut them into cubes, and cut the cabbage into strips. In a saucepan, simmer and fry the pork ribs.

When the ribs are fried, add butter and onion, simmer for two minutes over low heat.

Borscht with pork and fresh cabbage

Compound:

• pork on the bone – 0.5 kg;
• white cabbage – 0.5 kg;
• tomatoes – 0.25 kg;
• potatoes – 0.4 kg;
• onions – 150 g;
• carrots – 100 g;
• beets – 100 g;
• hot capsicum (optional) – 0.5 pcs.;
• lemon juice – 20 ml;
• tomato paste – 40 ml;
• vegetable oil – 50 ml;
• bay leaf – 2–3 pcs.;
• black peppercorns – 5 pcs.;
• garlic – 2 cloves;
• water – 2.5 l;
• salt, sugar, herbs - to taste.

Cooking method:

• Rinse the meat, put it in a saucepan, cover with cold water. Place on medium heat. When the liquid boils, skim off the foam. Reduce flame intensity. Cover the pan, leaving a large gap. Cook for 1 hour. During this time, prepare the vegetables.
• Wash the cabbage by removing the top leaves. Chop it into thin, short strips.
• Peel the potatoes. Cut into one and a half centimeter cubes.
• Scrape the carrots and chop on a coarse grater.
• Remove the skin from the onion and cut it into small cubes.
• Peel the beets. Cut it into small strips. You can use a Korean salad grater to chop carrots and beets - it turns out beautifully.
• Make cross-shaped cuts on the tomatoes. Boil water, dip the fruits in it, blanch for 2 minutes. Remove and cool. Clean. Grate or puree the tomato pulp in a blender.
• Heat oil in a frying pan. Put onions in it.
• When the onions begin to turn golden, add the carrots. After 3-4 minutes, add the beets. Fry the vegetables together for 5 minutes, then sprinkle with sugar, pour in lemon juice, and stir.
• After a minute, add tomato paste. At this stage, you can add seeded and finely chopped hot peppers. Sauté the vegetables until they are completely soft.
• Add tomato pulp, simmer the vegetables in the tomato for 5 minutes. Remove from heat.
• When the meat comes off the bone easily, remove it from the pan. Strain the broth so that no bone fragments get into the borscht, return to the pan and onto the stove.
• Cool the meat. Separate from the bone and cut into portions. Return to the pan.
• When the broth boils again, immerse the potatoes in it, 5 minutes after that add the cabbage. Wait 10 minutes, add the prepared fry, add salt and pepper to the soup. Throw spices into it.
• Finely chop the garlic and herbs with a knife. Add to the borscht 7-8 minutes after frying it. Boil for 2-3 minutes. If this is not done, the borscht may turn sour faster than you can eat it.
• Remove the pan from the heat and let the soup simmer.

When pouring borscht into plates, make sure that each one gets a piece of pork. Don't forget to top it with sour cream. It will be great if you serve garlic dumplings with borscht and pork.

Classic borscht recipe with step-by-step photos and videos

Classic borscht is the most popular first hot dish. It can be found both on the table at a family dinner and on the festive table for guests. A universal tasty dish, suitable at any time of the year.

The main ingredients: meat, cabbage and beets remain unchanged. In various cooking options, beans, salted cabbage are added, beet tops, and mushrooms are used. The simplest borscht is easy to prepare using our step-by-step recipes, write it down!

Place the chicken in boiling water and cook over low heat until half cooked. Place chopped potatoes on the floor of the finished chicken, finely chop the onion, grate the carrots, and chop the cabbage thinly.

Put the cabbage in the soup, and put the onion in a hot frying pan with oil, fry until translucent, add the carrots, brown, add the tomato or pour in tomato juice, simmer for a minute, put in the pan with the soup and boil for another 5-10 minutes.

Grate the beets on a coarse grater and add 1 tbsp to the soup. salt and put the beets; to preserve their color, you can add 1 tbsp. l. vinegar is incomplete.

Boil the soup until the beets are ready, adding laurel and peppercorns if desired. Serve, sprinkle with chopped herbs and add a spoonful of sour cream to each serving.

How to cook borscht with chicken in a slow cooker. Cut the chicken into portions, cut the potatoes into cubes, shred the cabbage thinly, thinly slice the carrots, cut the onion in half.

Place chicken, cabbage, carrots, onions and potatoes in a multicooker bowl, put beans (you can immediately add frozen green beans), add salt, season with spices, add bay leaves, pour in water, place a steaming basket on top and place peeled beets in it, if necessary cutting it into several parts.

Turn on the “quenching” mode for 1.5 hours. After time has passed, remove the beets. Grate and mix with lemon juice, which will help it retain its color. Put the grated beets into the soup and boil in the “steaming” or “baking” mode, turn off immediately. When serving, season the soup with sour cream and herbs.

Borscht with pork

Products:

• pork with bone – 500 g;
• beets – 200 g;
• cabbage – 500 g;
• potatoes – 400 g;
• frozen bean pods - 1 cup;
• salted lard – 50 g;
• garlic – 4 cloves;
• onion – 1 large onion – 100 g;
• carrots – 1 pc. – 75 g;
• bay leaf – 1 pc.;
• salt, ground black pepper;
• greens - half a bunch;
• tomato paste - 100 g or several fresh tomatoes. Grate the tomatoes until they are skinned.

How to cook delicious borscht with pork:

• Pour the meat into 4 liters of water and cook over moderate heat until cooked (1 hour or a little more).
• While the meat is cooking, prepare the vegetables.
• If the beans in the pods are fresh, wash them, trim the ends and cut into small pieces (2.5-3 cm). Frozen beans are sold already cut.
• Grate or cut carrots and larger beets into small strips.
• Chop the cabbage into small strips.
• Cut the potatoes into small cubes.
• Put carrots and beets into the prepared broth first. Cook for 10 minutes.
• Then add potatoes, cabbage and beans. Cook for 10 minutes.
• Add finely diced onion, bay leaf and tomato paste. Add salt to taste and cook for 5 minutes.
• At the end, season with crushed lard and garlic. Let it boil and turn off the heat.
• Throw in chopped greens. Let the borscht brew for 15-20 minutes.
• Add sour cream to taste and freshly ground black pepper to the plate with borscht.

Borscht with beef

Ingredients:

• bone set, beef - 1.0-1.5 kg;
• veal brisket - 900 g;
• water - 4.5 l.
• Spicy chicken broth dressing: carrots;
• parsley root;
• onion;
• allspice and black pepper (peas);
• celery root.
• For borscht: red beets - 150-200 g;
• potatoes - 0.6 kg;
• white cabbage - 800 g;
• fresh pepper, sweet and hot to taste;
• dill and parsley (fresh herbs) bunch;
• ground pepper;
• salt.
• For dressing: tomato paste - 100 g;
• onions - 250-300 g;
• carrots - 200 g;
• fat - 90-120 g.
• For serving: sour cream.

How to cook borscht with beef:

Wash the meat and bone set. It is advisable to soak the meat in cold water for a couple of hours. You can immediately put the bones in a saucepan, add water and cook for about an hour, skimming off the foam.

Then remove the bones from the pan and add the pulp in one piece. The brisket should come to a boil. Skim off the foam again and add the spicy roots and peppercorns. Cook the meat until tender, then remove from the pan and place temporarily on a platter.

There is a second option for preparing beef broth: place the washed bones with roots on a baking sheet with pieces of peeled roots and bake in the oven at 180 C until brown.

Remember to turn occasionally to prevent the bones from burning.

Place the bones in a saucepan, put the pulp on top, and cover with water. Let it boil and add another portion of fresh roots. When the meat is tender, transfer it to a plate and strain the broth.

The broth is ready, and you can start preparing the borscht. Next is the preliminary preparation of beets.

Wash the root vegetable, peel and chop into thin strips - this is important so that the beets boil and lighten faster, and the potatoes that go into the pan after the beets do not turn red.

Throw the chopped beets into the boiling broth, reduce the heat and simmer until the liquid turns golden again.

Beetroot can also be prepared in another way. After cleaning and chopping it, simmer in a frying pan, adding a little vegetable oil and broth from the pan.

You can simply lightly fry the chopped root vegetable, adding a spoonful of sugar for taste. There is no need to add any acidic ingredients, vinegar or citric acid, when boiling and frying beets, because this technique will not lighten the beets anyway, and the presence of acid in the broth will have a bad effect on the cooking of the potatoes and their taste.

Beets take a long time to cook. During this time, you can have time to prepare the remaining ingredients for the borscht. Peel potatoes, onions and carrots for dressing, chop cabbage, peppers, and chop herbs. Cut the potatoes into medium cubes or bars. Grate the carrots and finely chop the onion.

Place the prepared potatoes into the clarified broth. Cook until soft. In a preheated frying pan, melt the pork fat, or heat the oil - choose your option for preparing the dressing, but take note: each of the selected fats will give the borscht a difference in taste - dressing with pork fat and with vegetable oil are, in fact, two different recipes borscht

Sauté the carrots until soft, add the chopped onion and simmer for 2-3 minutes. If desired, flour can be added to the sauteed vegetables to thicken. But in this case the borscht will not be transparent. As a rule, flour is added to vegetable broths during sauteing of vegetables for lean borscht. The addition of toasted flour adds richness to the lean broth and a special nutty flavor.

Flour whitening is a technological technique that came from ancient Russian cuisine. Now it is used mainly in Russian and Ukrainian folk cuisine, especially in rural areas.

Take 200-300 ml of broth from the pan again and dilute the tomato paste with it. Pour into the pan with the sautéed vegetables. Simmer until the color of the dressing turns dark red and the liquid has almost evaporated. Transfer the tomato dressing into the pan and bring the whole mixture to a boil again.

If juice is used instead of tomato paste, there is no need to dilute it with broth. In this case, vegetables should also be stewed until they have a thick consistency.

After adding the tomato dressing, add cabbage, shredded into thin strips, fresh pepper, parsley and dill into the pan.

Now you need to taste the borscht, add salt and ground spices. When the borscht boils, immediately remove the pan from the stove. After half an hour, you can serve the infused borscht, placing a piece of boiled brisket in plates and seasoning with sour cream.

Borscht with beets and fresh cabbage

A version of borscht with fresh beets and everyone’s favorite cabbage. This recipe for the first course is familiar to many housewives and is found in many homes.

Ingredients:

• 2.5 liters of broth;
• 0.3 kg beets;
• onion head;
• 0.3 kg cabbage;
• 3 potatoes;
• 1 carrot;
• herbs, seasonings;
• 2 tomatoes;
• for sautéing oil.

Preparation:

Place the saucepan with broth on the stove. After boiling, add the potatoes cut into large pieces. Boil for about ten minutes. The root vegetable should be half cooked.

Meanwhile, heat a couple of tablespoons of oil in a frying pan. Add raw beets, which we first clean and grate on a coarse grater. Pour in a few drops of vinegar, cover and simmer until soft. Then you need to remove the lid and fry the beets.

In a second frying pan, simply fry the carrots and onions, and at the end add two grated tomatoes, maybe more if the tomatoes are small.

Shred the cabbage and add it to the almost finished potatoes. Cook until soft. Add the sautéed vegetables, then the beets.

Add salt to the borscht, quickly bring to a boil and turn off the heat. Let it simmer for another five minutes, add herbs and seasonings, you can add garlic and laurel.

Borscht with beet leaves

You will need:

• 1.5-2 liters of meat broth;
• 400 g young beets with tops;
• 2 parsley roots;
• potatoes;
• carrots;
• tomato;
• 1 tbsp. butter;
• 1 onion;
• 1 bunch of dill;
• 0.5 cups sour cream.

How to cook borscht with beets so that it is red:

Cut carrots and beets into strips, potatoes into cubes, and onions into half rings. Sauté carrots, onions and beets in oil for 10-15 minutes.

Wash the tops, chop them, cut the tomatoes into slices. Bring the meat broth to a boil, add some salt, add the roasted vegetables. When it boils again, add the tops and potatoes.

Stir and add salt, season to taste with spices. Cook for 15-20 minutes. Place the tomatoes in the soup 10 minutes before it is ready; when serving, season the borscht with herbs and sour cream.

Source: https://iinews.ru/borshh-klassicheskij-recept-s-poshagovym-foto-i-video/

Borsch with pork and beans in a slow cooker

Compound:

• pork – 0.5 kg;
• beets – 100 g;
• white cabbage – 0.2 kg;
• canned red beans – 100 g;
• carrots – 100 g;
• onions – 100 g;
• vegetable oil – 40 ml;
• table vinegar (9 percent) – 5 ml;
• tomato paste – 20 ml;
• salt, spices - to taste;
• water - how much will fit into the bowl of the device.

Cooking method:

• Peel the carrots, beets, and onions.
• Cut the onion into thin half rings.
• Cut the carrots and beets into strips or coarsely grate.
• Pour oil into the multicooker bowl. Activate the “Baking” or “Roasting” program. Place carrots and onions in the multicooker bowl.
• After 5 minutes, add the beets, fry them for 5 minutes with the rest of the vegetables.
• Dilute vinegar with water in a ratio of 1:2, sprinkle on vegetables, stir. After a minute, add tomato paste. Continue cooking using the selected program for another 5 minutes, then turn off the appliance and transfer the roast to a plate.
• Wash the pork and place it in the multicooker container. Fill with water to the top line. Turn on the unit by selecting the “Soup” program or similar. Set the timer for an hour.
• While the broth is cooking, peel and cut the potatoes into one and a half centimeter cubes, chop the cabbage, open the can of beans, and drain the liquid from it.
• After the program has completed, remove the pork from the multicooker. Add potatoes, cabbage, and beans to the broth. Add salt and pepper to taste.
• Lower the multicooker lid and run the “Soup” program for 30 minutes.
• 10 minutes before the end of the program, add the prepared roast to the soup.
• When the program is completed, leave the borscht in the heating mode for 20 minutes.

A slow cooker allows you to simplify the process of preparing borscht with pork, but the cooking time will take the same amount as boiling it in a saucepan.

Classic Ukrainian borscht with pork

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A classic recipe for Ukrainian borscht, not difficult to prepare. Each of us will enjoy a tasty and satisfying first course of Ukrainian cuisine.

55 minutes Serves 5 Not difficult

For our recipe we will need one small cabbage, carrots, beetroot, potatoes, two small onions, a tomato, a bay leaf and pork ribs. 1）Take our vegetables, cut them into cubes, cut the cabbage into strips. In a saucepan, simmer and fry the pork ribs. 2）When the ribs are fried, add butter and onion, simmer for two minutes over low heat. 3）Now you can add beet and carrots, simmer over high heat for three minutes. 4）Add the potatoes and simmer, stirring with the lid closed, for 10 minutes 5）When everything is simmered, put the cabbage, bay leaf and salt in the pan and pour in enough water to cover the whole mass, cook until done, bon appetit.

How to cook delicious pork borscht

Our recipe will tell you in detail how to prepare delicious pork borscht with a minimum of effort and time. To cook this popular soup deliciously, it is very important to choose the right meat. It should not be too fatty; if necessary, you can cut off excess fat, fry it in a frying pan and add it to the almost finished borscht. Our grandmothers used this cooking secret, but nowadays they have begun to forget about it.

Cooking borscht begins with broth. The first step is to cook a rich broth with pork meat. From the specified amount of ingredients you get 3-4 liters of rich soup.

Ingredients:

• Fresh pork - 400 gr.
• Sweet red beets - 100-150 gr.
• Potatoes - 400 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Sweet bell pepper - 1 pc.
• Fresh tomato - 1 pc.
• A small bunch of greens (dill + parsley) - 1 pc.
• Garlic - 1 clove
• Sunflower oil - 30 gr.
• Salt
• Black peppercorns
• Bay leaf

Delicious secrets

The following tips will help you cook delicious borscht with pork:

When the cold weather sets in, first courses become especially popular at the dinner table. All kinds of soups, borscht, pickles go with a bang. Borscht is a traditional dish of the Slavs, and Ukrainians consider it the main first course. Every housewife has her own secrets for making borscht. But whatever one may say, the most delicious borscht is borscht prepared at home. We will prepare a delicious pork borscht, the aromas of which will attract all the household members.

Taste Info Borscht and cabbage soup