By tradition, Ukrainian borscht was almost not cooked on pork, but nothing prevents us from changing the recipe a little. I offer a great home option for the whole family! Serve it with sour cream, herbs, bacon or pampushki.
Ingredients
- Pork - 350 g
- Potatoes - 4-5 pieces
- Beetroot - 2 pieces
- Carrots - 1 piece
- Bell pepper - 1 piece
- Bow purple - 1 piece
- Beans (canned) – 120 g
- Cabbage - 150 g
- Sauerkraut - 180 g
- Tomato paste - 1 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the pork until tender. Strain the broth.
Send potatoes and one grated beetroot to the boiling broth. After 15 minutes, add fresh cabbage.
Chop the second beetroot, carrot, pepper and onion finely and fry until soft.
Add tomato paste, sauerkraut and a little broth to the roast. Simmer for 7 minutes under the lid.
Put the roast in a saucepan, add canned beans and spices, and cook everything together for another 5 minutes.
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