The borscht that I will tell you about today is not just popular, but legendary dish Ukrainian cuisine. However, no matter how many regions and regions there are in Ukraine, there are just as many varieties of this dish. At the same time, the basic principles of preparing this Ukrainian borscht unshakable!

So, what does the borscht recipe include?

• Firstly, the broth, cooked on beef meat(if you don’t have beef, you can make broth from other types of meat).
• Secondly - vegetables. The dish must include: beets, white cabbage, potatoes, carrots, onions, garlic and tomatoes. The latter can be either fresh vegetables, a paste made from them, or juice. Beans and peppers (sweet or bitter) are used less often.
• Third required component- greenery. Most often, dill or parsley are used, or better yet, both types of favorite and very affordable greens. In the summer they can be used in fresh, and in winter - frozen. Dry herbs, celery root or parsnips are less commonly used.
• Now the fourth postulate is “the national treasure of Ukraine”: lard, or in European terms, lard.
• Real Ukrainian borscht contains neither vinegar nor other external acidifiers such as lemon juice, are not added. The sourness in borscht is achieved by beets fermented in kvass from white bread. In the Kharkov region, borscht is cooked “with fruit drink” - with bottled fermented tomato juice aged for several months.

Here, in principle, are all the main components of Ukrainian borscht. The recipe is very simple, all ingredients are available, and it is prepared in just one hour.

As I wrote above, in classic recipe Includes beef, but today I used pork. You can cook broth from any type of meat. Good choice could be brisket, it has the perfect combination of meat, bones and fat. After all bone broth It has a fairly strong taste and aroma.

Ukrainian borscht with pork

Rating: 5

Total ratings: 6

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Ukrainian borscht – all the cooking secrets.

Ingredients

(check all available)

• 600 g pork
• 3 pcs. potatoes (medium size)
• 1 PC. beet ( big size)
• 1 PC. carrot
• 300 g. cabbage
• 2 cloves garlic
• 30 g lard
• 1 bunch of greens (dill or parsley)
• 2 tsp dried celery root (you can use 50 grams fresh root)
• 2 tbsp. tomato paste (can be substituted)
• 2 tbsp. vinegar or citric acid
• Black ground pepper
• Salt
• Allspice
• Bay leaf

• Preparation: 30
• Preparation: 30
• Servings: 6

Preparation

• 1. Wash the meat, cut into pieces and send to cook in a saucepan. Add to it a peeled onion, dried celery root (can be replaced with fresh), allspice peas, bay leaf. Pour in water and set the broth to simmer on the stove.

  2. When the meat is almost cooked, remove the onion from the pan. And add chopped potatoes and grated carrots to the broth, which you have previously peeled and washed.

  3.

  4. How to prepare beets? There are several recipes. I suggest sauteing the beets for 10-15 minutes with the addition of broth, vinegar or citric acid (this will work faster). This will allow the vegetable to retain its bright, original color, which, in turn, will prevent the borscht from being “faded.” In addition, vinegar will add a pleasant and piquant sourness to the dish. When the beets are stewed this way, they will become soft on the inside and hard on the outside. In my opinion, this is a very tasty effect.

  5. Having completed all these stages of preparation, send the beets to boil in the broth and begin to chop the cabbage finely. IN original recipe includes white cabbage. However, there is a recipe that consists of sauerkraut or another variety of cabbage. For example, in modern cooking You can add Brussels sprouts, Savoy sprouts or pink sprouts. Therefore, you can use the cabbage that you like best.

  6.

  7. At the end of cooking, be sure to add finely chopped herbs, tomato paste and garlic and lard squeezed through a press. Also, salt and pepper the dish. By the way, there is an opinion that if you salt the broth at the beginning of cooking, you can get an excellent decoction, since salt promotes the release of juices, however, in this case, the process of boiling the products will be slowed down. If you salt the borscht at the end, the meat will be very tender. So choose for yourself here. If you want to get a good broth, then salt the dish at the beginning of cooking, if you prefer tender and tasty meat, then at the end.

  8. When all the ingredients are ready, remove the pan from the stove and let the borscht steep for about 10 minutes, then pour it into plates and start eating. Bon Appetit everyone!

It is true what they say that until we forget how to cook this Slavic first course, our nutrition will remain complete. Our simple step by step recipe with a photo will tell you how to cook delicious borscht with pork, observing the classic Slavic traditions of cooking stew with meat. We suggest cooking this soup using a proven cooking method, which will tell you in detail and show all the nuances.

Delicious borscht on the table is a sign of the generosity and breadth of the hostess’s soul. Almost every housewife in our vast homeland knows her own recipe for making borscht with pork or any other meat. Almost any cooking method boils down to the standard composition of chopped vegetables, lightly fried, which are then boiled in meat broth. But to cook truly delicious pork borscht, it’s not enough to just throw vegetables into the broth and cook. Such recipes, as a rule, are inherited from mothers to daughters, and some of them are a real family secret.

Cooked with love, flavored with sour cream, borscht with pork has a special taste. Now we will share with you our recipe for making this rich first dishes.

Calorie content of borscht with pork

Calorie content and the nutritional value pork borscht per 100 grams ready soup. To find out how many calories are in borscht with pork, use the average data given in the table. We did not take into account the addition of sour cream or other dressing, which is usually added to the finished dish.

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 almost ready-made borscht. Our grandmothers used this cooking secret, but nowadays they have begun to forget about it.

Cooking borscht begins with broth. The first thing you need to do is cook rich broth on pork meat. From specified quantity ingredients makes 3-4 liters of rich soup.

• 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.
• Black peppercorns
• Bay leaf

How long to cook pork for borscht

Let's start cooking it wonderful dish from preparing the broth. This time it's pork broth. Place the washed fresh meat in a saucepan, pour in water, add salt and bring to a boil.

At the same time, we constantly remove the foam that appears (if it is not removed, the broth will turn out cloudy). When the pork is already simmering over low heat, throw a couple of bay leaves and a dozen black peppercorns into the pan. In our opinion, this gives the broth a special flavor. But how long should you cook pork for borscht? It all depends on the size of the piece used; we recommend cooking in small pieces. On average, pork is cooked for about an hour, checking for doneness by piercing the meat with a fork. If the pork is completely cooked, clear juice will ooze from the fibers.

When the meat is ready, remove it from the pan and leave to cool.

Pour chopped or grated beets into the boiling broth.

When the beets boil for a few minutes, I add some chopped potatoes to it.

Next, add a third of the chopped fresh onion to the pan.

While the beets and potatoes are boiling, prepare tomato dressing for borscht.

Pour the remaining chopped onion into a frying pan heated with sunflower oil, fry until golden color(You can’t fry it too much, it will be tasteless). Here we also add carrots, cut into strips and sweet bell pepper.

Dilute the tomato paste with water and add it to the frying pan. Now let the dressing cook over low heat for about 7 minutes.

Pour the cabbage cut into thin strips into a saucepan where the potatoes and beets are already well cooked.

Next we lay out the pork, cut into small pieces.

After boiling, add the prepared tomato dressing.

Before finishing cooking, add a garlic clove cut into thin slices, a few small cloves of celery and pieces of fresh tomato to the borscht with pork. This will give the borscht a subtle, refined aroma.

When the pork borscht is ready, test for salt and, with the heat off, add the greens to the pan.

Pour the finished dish into plates and add sour cream. Bon appetit!

Borscht with pork has many cooking options. It can be cooked in pots, in a slow cooker, or on the stove. There are lighter soups, and there are richer ones. In general, there is plenty to choose from.

Borscht with pork recipe.

Ingredients:
- pork on the bone - ½ kg
- beets, carrots - 2 pcs.
- onion - 2 pcs.
- water - 3 liters
- cabbage - 0.5 heads
- dill
- potatoes - 5 pcs.
- garlic
- tomato paste
- pork fat

Preparation:
1. Rinse the meat in running water, place in a suitable saucepan, cover with cool water, place on strong fire.
2. Peel the onions, place one whole one in water.
3. Peel the carrots, cut into 2 parts, and place in water. Due to the fact that vegetables are dipped into the broth, it gets a rich, pronounced taste. In addition, they absorb harmful substances which are boiled from meat.
4. After the broth boils, reduce the heat and cook the meat for 1.5 hours, skimming off the foam from time to time.
5. Remove the carrots and onions from the finished broth and discard them.
6. Prepare the frying: grate the peeled carrots and cut the peeled onion. Also peel and grate the beets.
7. On hot frying pan melt pork fat, add onions. After the onions are slightly browned, add the beets and carrots, stir and fry.
8. Place a tablespoon into the roast tomato paste and turn down the heat. Cover the pan with a lid and simmer for five minutes.
9. Wash the potatoes, peel them, cut them into small cubes.
10. Remove the meat from the broth and place on a plate to cool.
11. Add potatoes to the broth.
12. Cut the meat into small pieces.
13. Add roast and chopped meat to the pan.
14. Chop the cabbage, put it in the borscht, cover with a lid and boil the borscht for about five minutes.
15. Turn off the fire. Chop the parsley, garlic and dill, add to the borscht, let the dish brew for about half an hour.
16. Serve borscht with pork with black bread, sour cream and garlic.

Borscht with pork "Volynsky".

Ingredients:
- beets - 260 g
- cabbage - 620 g
- pork on the bone - 550 g
- citric acid - a pinch
- carrots - 1 pc.
- tomatoes - 4 pcs.
- parsley root, onion - 1 pc.
- butter- four tablespoons
- water - 2.5 liters
- allspice peas - 2 pcs.
- black peppercorns - 6 pcs.
- Bay leaf
- salt
- sour cream
- ground black pepper
- dill
- parsley

Preparation:
1. Rinse the meat, add water, and put on fire.
2. After the water boils, remove the foam, reduce the heat, and cook the meat until cooked.
3. Remove the meat, separate from the bone, cut into pieces, and return to the broth.
4. Peel the beets, boil them, add citric acid, which will preserve the color of the beets.
5. Cut the beets into strips.
6. Grate parsley, onion and carrots, fry in oil
7. Fresh tomatoes cut into pieces, simmer, wipe. Shred the cabbage.
8. Place prepared cabbage and beets into the boiling broth, boil for 10 minutes, add fried vegetables, bay leaves, tomatoes, salt, peppercorns, boil for another 10 minutes.
9. Pour the borscht into bowls, add herbs, sour cream and meat, sprinkle with freshly ground pepper.

Borscht with pork “Country”.

Ingredients:
- cabbage - 520 g
- beets - 3 pcs.
- pork - 320 g
- potatoes - 4 pcs.
- Korean carrot- 2 pcs.
- onion
- garlic - three cloves
- pork fat - 35 g
- tomato paste - tablespoon
- spices
- salt
- dill
- parsley
- vegetable oil - tablespoon

Preparation:
1. Wash the pork, put it in a saucepan, pour cold water, cook over low heat.
2. Peel the beets, cut into small strips, simmer on pork lard, adding tomato paste and a little broth.
3. Chop the carrots and onions and fry.
4. Place shredded cabbage and diced potatoes into the boiling broth.
5. After boiling, add stewed beets, fried onions and carrots.
6. Cook the borscht for about 20 minutes; five minutes before cooking, add spices, salt, finely chopped pork lard, tomato paste and crushed garlic to the soup.
7. Serve borscht with herbs and sour cream.

Borsch "Moskovsky".

Ingredients:
- pork on the bone - 200 g
- ham - 120 g
- meat - 155 g
- beets - 2 pcs.
- sausages - 120 g
- onions, cabbage, carrots - 1 pc.
- flour - tablespoon
- tomato paste - 2 tablespoons
- vinegar - tablespoon
- Bay leaf
- sour cream - 120 g
- margarine - 3 tbsp. spoons
- salt
- parsley
- pepper

Preparation:
1. From meat and pork bones prepare the broth.
2. Cut the vegetables into strips, mix them with tomato paste, and simmer.
3. Finely chop the cabbage and add it to the pan along with the vegetables.
4. Season the borscht with salt, bay leaf and pepper.
5. Prepare beet infusion: wash beet tubers, chop finely, place in a saucepan.

Borscht "Gypsy".

Ingredients:
- potatoes, beets, cabbage - 200 g each
- pork - 620 g
- pork fat - 120 g
- onions, carrots - 3 pcs.
- water - 2 liters
- tomatoes - 4 pcs.
- salt
-Bay leaf
- ground red pepper

Preparation:
1. Cut the pork into small pieces and fry.
2. Peel onions, potatoes, carrots and beets and cut into strips.
3. Shred the cabbage and cut the tomatoes into large slices.
4. Fry the prepared vegetables, except tomatoes, in a frying pan separately, adding pork fat.
5. Place the vegetables in a saucepan, add a little water, simmer over low heat for 20 minutes.

If you don't like meat, try it. In addition, borscht can be prepared not only with pork, but also with beef or chicken. These types of meat are not as fatty, so they are suitable for those who prefer lower-calorie foods. Still calories in borscht with pork Pretty big.

Delicious and aromatic borscht with addition fresh vegetables and meat - great option For hearty lunch in the family. Crispy pampushki sprinkled with herbs and garlic are ideal for it. And if there is fresh sour cream, then you will get real food of the gods!

You don’t have to be a born chef to make borscht appetizing. It is enough to follow all time-tested recommendations and start cooking in a good mood.

• pork (or other meat on the bone) – 400 g;
• potatoes – 6-7 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• onions – 1 pc.;
• white cabbage – about 250 g;
• table salt – 1 tbsp. l.;
• dill greens - to taste;
• bay leaf – 1 pc.;
• sunflower oil odorless - 3 tbsp. l.;
• clean water – 2.6 l.

Preparation

Rinse the piece of meat with water and then place it in a saucepan with a volume of at least 3 liters. Let's fill it up the right amount clean liquid. Bring to a boil and skim off the foam from the surface. Leave the meat to simmer covered over low heat for 40-50 minutes. You can use not only pork, but also other meats for cooking.

We peel the onion, and then finely chop it with a knife. Place in a small frying pan. Wash the carrots thoroughly and remove the ends. Grind and use in work coarse grater. We send carrots to onions into the frying pan. Add a couple of tablespoons vegetable oil and fry the vegetables over low heat until golden brown.

Peel medium-sized beets, grate them coarsely and place them in another frying pan. Add the remaining sunflower oil. Fry over medium heat until the vegetable is soft. You can add some when frying sour ingredient– a few drops of lemon juice or table vinegar. They will help maintain the bright beet color.

After the specified time has passed, remove the meat from the pan, remove the bone, and finely chop the flesh. Place back into the pan.

Finely chop a piece of cabbage and add the chopped vegetable to the broth.

Peel the potatoes and chop them into cubes or strips. We send it to the borscht after the con boils again after adding the previous ingredient.

Now add the onions and carrots prepared in advance to the dish. Let the borscht simmer for about 20 minutes.

Borscht is a majestic first dish with a proud name.

Still would! This soup is so tasty and rich that it deserves the most respectful treatment. Good borscht It’s not a shame even for a dear guest to rest. Shall we prepare it according to all the rules?

Borscht with pork - general cooking principles

It is better to use pork on the bone for broth. But if you don’t have time, you can take the pulp and cut it into small pieces.

Borscht without beets is cabbage soup. The root vegetable is always added, grated, fried or stewed separately. If you throw it in right away, the soup will be ugly and brown.

Cabbage. Fresh or pickled white cabbage is used.

Potato. Not always added. You can cut it large, small, into cubes, sticks or strips. At your own discretion.

Onions, carrots. Always used, sauteed separately in a frying pan.

Tomato. You can take pasta, tomatoes, juice or sauce. Usually the tomato is fried with beets or other vegetables.

To season borscht, greens, garlic, and sour cream are usually used. It’s best to add all this to the plate. But if the greens are dried, then put them in a saucepan.

Borsch with pork in Ukrainian

Recipe simple borscht with pork, which is ideal for family lunch. By the way, this dish can be reheated several times and it will only taste better. Therefore, feel free to increase the amount of ingredients and cook more!

Ingredients

0.7 kg pork on the bone;

3 potatoes;

1 beet;

1 carrot;

0.3 kg white cabbage;

1 spoon of vinegar;

2 spoons of pasta;

Bulb;

30 g lard;

2 cloves of garlic;

Herbs and various spices;

2-4 tablespoons of oil.

Preparation

1. Wash the pork. If you suddenly use meat that is not on the bone, then you can use less. Pour three liters of water and cook for an hour. We remove the foam in time, that is, we do not let the broth boil.

2. After an hour, throw in the onion, peppercorns and laurel. Cook until the pork is done, about 30-45 minutes.

3. Strain the broth or remove the onion and everything else from it with a slotted spoon. We separate the meat into pieces that are convenient for consumption, but do not return it to the broth yet.

4. Throw in the chopped potatoes and cook until half cooked. A couple of minutes after the potatoes, throw in the coarsely grated carrots.

5. Grate the beets, throw them into a frying pan with heated oil and immediately add vinegar. Cook until soft over low heat.

6. Add shredded cabbage to the semi-finished potatoes. At this stage, you can add salt to the borscht.

7. As soon as the beets become soft, add tomato paste to them and fry for a couple more minutes. Then put it in a saucepan with the rest of the vegetables and let it simmer for about five minutes. Add salt to desired taste, pepper if necessary.

8. Chop the lard very finely, chop the garlic, mix. Greens can also be added to them.

9. Pour borscht into plates, add fragrant garlic with lard, add additional sour cream. Ready!

Borscht with pork and canned beans

Ideally, beans for borscht with pork are prepared separately from dry beans. But more and more often you can find recipes with canned product. They are much simpler and the dish is easier to prepare.

Ingredients

3 liters of water;

3 potatoes;

1 beet;

1 b. beans;

1 carrot and onion each;

0.1 kg of tomato;

0.3 kg cabbage.

Additionally: herbs, garlic, various spices depending on your taste, a little oil and vinegar.

Preparation

1. Prepare broth from meat and prescription water. Boil the pork for about 2 hours.

2. Add chopped potatoes and cook for ten minutes.

3. In a frying pan, sauté the onions and carrots until golden brown. Then add the tomato diluted with the same amount of water. Simmer over low heat.

4. Raw beets rub, put in another frying pan, add a little vinegar and oil, simmer separately until tender.

5. Shred the cabbage, add to the pan with the potatoes and pork, add a teaspoon of salt.

6. Open the can of beans and drain the water. If it's in a tomato, you can leave it. Place in a saucepan.

7. A minute after boiling, remove the onion from the pan.

8. After another minute, add the beets. Stir. If necessary, add more salt. Simmer over low heat for 5 minutes. The soup should barely simmer.

9. During this time, chop the herbs and garlic. Add to the pan, throw in the laurel, turn off. Leave covered for thirty minutes. The borscht needs to sit and be imbued with flavor.

Borscht with pork and sauerkraut

A variant of rich, very bright and tasty borscht with pork, which uses sauerkraut. In order for the dish to please you with its taste, you need to prepare the ingredients according to all the rules.

Ingredients

0.5 kg pork;

0.3 kg sauerkraut;

Small onion;

A couple of spoons of tomato;

A couple of potatoes;

One medium-sized beet;

Carrot;

1 tsp. vinegar;

A little oil.

For seasoning borscht: spices, garlic, sour cream, herbs.

Preparation

1. Prepare pork broth. The output should be 2.5 liters. At the end we take out the meat, chop it, it can be added directly to the plates or returned to the pan before the end of cooking.

2. Chop the potatoes and throw them into the pan. Salt, but not much. Cook for ten minutes.

3. Place two frying pans on the stove. Pour oil into both. Place in one chopped onion and grated carrot. Let's start frying.

4. Place grated beets in a second frying pan, immediately add vinegar, stir and simmer until soft.

5. As soon as the onion is slightly fried, add the cabbage, stir and cook together.

6. Add a couple of spoons of tomato to the beets. If it is not very rich and liquid, you can add more. Fry for a few minutes.

7. Transfer to a saucepan to almost ready-made potatoes cabbage Boil for a couple of minutes.

8. Now lay out the beets. Cook over low heat for another five minutes. Since these products contain acid, the potatoes will not boil.

9. Let's try borscht. Add additional salt, add spices and herbs. If necessary, return the pork to the pan. Place sour cream and garlic into plates.

Quick borscht with pork without potatoes

A version of borscht without potatoes, but with pork. The special feature of the recipe is accelerated cooking, on average it will take an hour. The boneless pulp is used.

Ingredients

0.3 kg of meat;

100 g of onions, carrots and beets;

1 sweet pepper;

30 g butter;

30 g tomato;

400 g cabbage;

Spices, vinegar.

Preparation

1. Cut the pork into cubes, throw it into a saucepan with 2-2.5 liters of water and cook for 30-40 minutes.

2. Immediately pour a little oil into the frying pan, throw in the grated beets and pour in a little vinegar. First, fry for a couple of minutes, then add a little water or broth from the pan, close and simmer until soft.

3. Separately fry the onions and carrots, add the chopped pepper and after a couple of minutes the tomato. Fry, turn off.

4. Shred the cabbage, throw it into the pan, and add salt. Boil until almost done.

5. Add the contents of both frying pans, boil for another three to four minutes, season with pepper, bay, garlic to taste and turn off.

Borscht with pork “Smoked”

Smoked pork is used to prepare this borscht. You can take ribs or any other piece with a bone.

Ingredients

0.25 kg pork;

1 potato;

0.25 kg cabbage;

Onion, carrot;

1-2 spoons of tomato;

Small beets;

Oil, seasonings.

Preparation

1. Place pork in boiling water (1.5-1.8 liters is enough), after a minute, chopped potatoes, after another five minutes, add cabbage and salt. If it is young and cooks quickly, wait ten minutes.

2. Sauté onions and carrots in oil.

3. Fry the beets separately, add the tomato at the end.

4. Transfer the contents of all the frying pans into the borscht and boil together for 5-7 minutes.

Borscht with pork and mushrooms

Chic option borscht with pork, to which you can add potatoes if desired. But even without her everything works out great.

Ingredients

0.3 kg of meat;

0.2 kg of mushrooms;

0.3 kg cabbage;

A couple of spoons of pasta;

1 piece each of onion, carrot, beet;

Oil, spices.

Preparation

1. Prepare regular broth with two liters of water. As soon as the pork becomes soft, add salt and add chopped cabbage and grated carrots.

2. Cut the champignons, put them in a frying pan and fry until all the water has evaporated. As soon as the mushrooms begin to brown, add the chopped onion and brown.

3. Grate the beets and cook separately with a drop of vinegar or a pinch of lemon. You can use a saucepan and just simmer.

4. Add to almost cooked cabbage mushrooms.

5. After three minutes, add the beets. Taste it and add more salt if desired.

6. Let the borscht boil, add the herbs and turn it off. We insist for half an hour.

Borscht with pork in a slow cooker

Simple and quick recipe borscht in a slow cooker with pork.

Ingredients

0.7 kg of meat;

0.2 kg cabbage;

4 tablespoons of oil;

Spoon of concentrated tomato paste;

0.5 kg potatoes;

100 g of onions, carrots, beets;

Preparation

1. Chop the onion, throw it into a slow cooker with oil, and fry on baking mode until translucent.

2. Add carrots and beets, grated into strips. Continue frying, dripping a little vinegar or lemon juice to preserve the color of the beets. After a few minutes, add the tomato and heat for another minute.

3. Now put the pork, cut into small pieces, on top.

4. Lay out a layer of potatoes. And then shredded cabbage. If desired, we add bell pepper.

5. Fill with boiling water and adjust the thickness to your liking. Throw in a couple of peppercorns.

6. Turn on the “soup” mode for an hour. Then we check the readiness of the pork, exact time depends on the power of the multicooker. If necessary, increase.

Pork broth often turns out cloudy, spoiling the appearance of the borscht. To prevent this from happening, you need to remove fat from the surface more often and not let the soup actively boil.

Borscht will be simply amazing if you season it with a mixture of chopped lard, herbs and garlic.

What to serve with borscht? Traditionally this is bread. But it turns out much more interesting with homemade crackers or garlic dumplings.