Discover the Ultimate Hearty Beef and Pork Borscht Recipe
Experience a wholesome and flavorful classic borscht made with tender beef and pork. Perfect for family dinners, this recipe combines simple ingredients into a nourishing, delicious soup. Follow our step-by-step guide with helpful tips and enjoy a timeless culinary delight.
Crafted from simple, fresh ingredients, this classic beef and pork borscht is not only delicious but also packed with nutrients, making it perfect for the whole family. By cutting the meat into smaller pieces, you can prepare this comforting dish quickly. Serve it with a dollop of sour cream and rustic black bread rubbed with garlic for an authentic taste experience that everyone will love!
Step-by-Step Preparation Guide
Total preparation time: approximately 2 hours
Step 1:
Begin by gathering all ingredients. Thoroughly wash and pat dry the vegetables. Remove the outer leaves of the cabbage. If fresh tomatoes are unavailable, substitute with tomato paste or puree. For acidity, lemon juice can be replaced with 6-9% vinegar. Add sugar optionally to enhance the flavors. Trim excess fat from the beef and pork, then rinse under cold running water.
Step 2:
Place the cleaned meat into a suitably sized pot, cover with cold water, and bring to a boil over high heat. Skim off the foam as it forms, then reduce heat to a simmer. Cook the meat covered for about 1.5 hours, adding whole black peppercorns and bay leaves halfway through. Cooking the meat in one piece is traditional, but cutting it into smaller portions can reduce cooking time by two to four times.
Step 3:
Peel and julienne the onion. Similarly, peel and thinly julienne the beetroot and carrots, or grate them coarsely for a different texture.
Step 4:
Shred the white cabbage into fine strips. Fresh, young cabbage is preferable for its juiciness, but mature cabbage works well too. Peel and dice the potatoes into medium-sized cubes, then rinse to remove excess starch.
Step 5:
Prepare the vegetable sauté by heating a pan with vegetable oil. Add the beetroot, onion, and carrots, stirring occasionally. Cook for 10–20 minutes, adding half a cup of broth to keep the mixture moist. Adjust cooking time depending on vegetable size and stove characteristics.
Step 6:
Midway through sautéing, incorporate peeled, chopped tomatoes, sugar, and lemon juice. Continue cooking until the vegetables are tender and flavors meld beautifully.
Step 7:
Remove the cooked meat from the broth and allow it to cool slightly before slicing into serving pieces. Strain the broth and return it to the pot. Add the meat pieces back in along with the shredded cabbage, cooking until the cabbage softens.
Step 8:
Once the cabbage is tender, add the diced potatoes to the pot and continue cooking until they are soft.
Step 9:
Finally, stir in the vegetable sauté and season with salt to taste. Remove the pot from heat, cover, and let the borscht rest for a few minutes to develop its rich flavors. Serve hot, garnished with a spoonful of sour cream for the perfect finishing touch.
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