In the cold season, I want to warm up with a plate of rich borscht. And the most delicious it comes from pork knuckle! The cooking process is quite long, but surprisingly simple. I recommend reading the recipe carefully, preparing the products according to the list and boldly getting down to business!
Ingredients
- Pork Knuckle - 800 g
- Potatoes - 400 g
- Beetroot - 3 pieces
- Cabbage - 350 g
- Bell pepper - 1 piece
- Onion - 2 pieces
- Carrots (large) – 1 piece
- Tomato paste - 5 art.l.
- Vegetable oil - 3 tbsp.l.
- Garlic - 3 clove
- Black Pepper - 4 peas
- Bay leaf - 2 pieces
- Salt - to taste
- Water (filtered) – 4 l
- Sour cream (for submission) – 150 g
- Parsley (for submission) – 3 twigs
Step-by-step cooking recipe
Rinse the knuckle, put it in a deep saucepan and fill with cold water.
Add bay leaf, black pepper, one peeled onion and cook for 1.5 hours over low heat.
Peel and slice beets, potatoes, cabbage, second onion and bell pepper. Grate the carrots, chop the cabbage.
Fry onions and carrots in oil until golden brown.
Add the bell pepper, beetroot, squeeze garlic through the press and cook for another 7 minutes.
Mix tomato paste with broth and pour into a frying pan. Simmer for 15 minutes under the lid.
Fish the onion out of the pan and throw it away. Remove the knuckle, cool, separate from the bone, slice and pour back.
Add the roast, potatoes and cabbage. Cook for 10 minutes over medium heat.
Add salt and turn off. Serve the borscht, adding a spoonful of sour cream and a little parsley to the plate.
