Delicious Hearty Borscht with Cabbage and Pork

Experience a vibrant and deeply flavorful borscht, bursting with aroma and hearty ingredients. This recipe features a combination of fresh and fermented cabbage, enhanced by the richness of tomato paste and tender pork. Whether prepared with meat or vegetable broth, this dish promises a comforting feast for your loved ones.

Step-by-Step Cooking Instructions

Total preparation time: 1 hour 30 minutes

1. Step 1:

   

   Gather all listed ingredients. For a richer broth, use pork with bones. Feel free to substitute pork with any other meat of your choice.

2. Step 2:

   

   Place the meat in a pot and cover with cold water. Bring to a boil over high heat, skim off any foam that forms, add a pinch of salt, reduce heat to low, and simmer with the lid slightly ajar for about one hour until tender.

3. Step 3:

   

   Meanwhile, prepare the vegetables. Peel potatoes, carrots, onions, beets, and garlic. Halve the bell pepper and remove seeds. Rinse all vegetables under clean water.

4. Step 4:

   

   Grate carrots and beets using a coarse grater. Slice bell pepper into thin half-moons or small cubes. Heat one-third of the vegetable oil in a skillet, add the grated vegetables and bell pepper, and sauté for about five minutes.

5. Step 5:

   

   Stir in tomato paste and a pinch of sugar with the vegetables, cooking for an additional couple of minutes.

6. Step 6:

   

   Add sauerkraut to the skillet, mixing everything thoroughly.

7. Step 7:

   

   Pour in a small amount of sauerkraut brine or water (approximately 70-100 ml). Stir well, reduce heat to low, cover the skillet, and simmer for 30-35 minutes.

8. Step 8:

   

   Rinse fresh cabbage and shred it into thin strips.

9. Step 9:

   

   Cut potatoes into cubes or sticks as preferred. Finely chop the onion.

10. Step 10:

    

    Once the pork is cooked, remove it from the pot. Add potatoes to the broth and bring to a boil over high heat. Lower the heat and simmer for 10-15 minutes.

11. Step 11:

    

    Let the pork cool slightly, then cut it into bite-sized pieces. Cover with cling film or a plate to keep it moist.

12. Step 12:

    

    Heat the remaining vegetable oil in a skillet and sauté the chopped onion until golden.

13. Step 13:

    

    Add the tomato-vegetable sauté with sauerkraut to the pot. Stir and simmer for 10-15 minutes.

14. Step 14:

    

    Incorporate the fresh cabbage into the soup.

15. Step 15:

    

    Add the sautéed onion and minced garlic to the pot.

16. Step 16:

    

    Season with freshly ground black pepper, paprika, bay leaf, and your favorite spices. Adjust salt to taste.

17. Step 17:

    

    Bring the soup to a boil over high heat, then reduce to medium and cook for another five minutes. Garnish with finely chopped fresh herbs before serving.

18. Step 18:

    

    Serve each bowl with pieces of tender pork. Alternatively, serve the meat separately or add it back into the pot during cooking for extra flavor.

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