Pork marinated borscht is the first hot dish for the daily menu. If you have prepared pickled cabbage with beet for the winter, then this recipe is for you. Borsch is nourishing, nourishing, and cooks relatively quickly, since there is no need to boil or stew the beets separately. Marinated vegetables can be replaced with a classic dressing for borscht made from cabbage, beets and tomatoes. Pork for borscht is better to choose with a bone, so that the broth turned out rich. By the way, on the basis of such broth, you can make delicious aspic from pork with horseradish.
Recipe for borscht dressing: Dressing for borsch for the winter
- Cooking time: 2 hours
- Servings: 6-8
Ingredients for pickled borscht with pork
- 1 kg of pork;
- 0, 5 l of pickled cabbage;
- 350 g of potatoes;
- 120 g of sweet pepper;
- 110 g onions;
- 80 g carrots;
- 80 g stem celery;
- 3 cloves of garlic;
- celery root, bay leaf, salt, frying oil.
Method of cooking pickled borscht with pork
Put pork into a deep soup pot, add dried celery root, 1 onion, cut into 4 pieces, garlic cloves, a sprig of bay leaves, a few peas of black pepper. Add salt to taste, pour 2, 5 liters of cold water. Cook meat on medium heat for about 1-1,5 hours, depending on the thickness of the piece.
Then we get the pork from the broth, filter the broth, remove the layer of fat from it.
We make the base of borscht - steamed vegetables. Cut into thin half-rings 1 onions. Carrot rubbed on a large grater or cut into strips. Celery stalks cut into cubes. In a saucepan, heat 2-3 tablespoons of odorless vegetable oil, throw chopped vegetables in there.
Cook vegetables for about 15 minutes, until they become translucent. Such a mixture in Italian cuisine is called sofrito - an aromatic vegetable base of many Italian dishes. By the way, to our classic borscht their softo is very suitable.
Peel potatoes, cut them into small cubes. Sweet sweet pepper cut in half, remove the core, washed under the tap. Cut pepper in small cubes. Add potatoes and sweet peppers to the pan.
Next, put a liter jar of cabbage marinated with beetroot in the pot. Such preparations often save a busy housewife, if there is no time to go to the store, and vegetables, as if evil, ended at the most inopportune moment. If the marinade in which the cabbage was prepared does not contain much vinegar, then it can also be added to the pan, it will not be superfluous.
Then pour hot pork broth into a saucepan with vegetables, bring to a boil and cook on low heat for 35-45 minutes. Cooking time depends on the size of cutting vegetables - as soon as the cabbage is soft, you can remove the pan from the heat.
Leave the borsch for 20-30 minutes under the lid to infuse. To the table borsch served with sour cream and fresh herbs. Before serving, pepper to taste with freshly ground pepper, put a piece of pork without bones in each plate.
Pork marinated borsch with pork is ready. Enjoy your meal!
This soup belongs to the category of “daily cabbage soup”, that is, it will be even tastier in a day.
