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Russian Soup – Borsch With Pork

Russian Soup – Borsch With Pork

By In Pork Recipes


  • For cooking borsch soup take saucepan 4 liter or more.
  • Place pork to the saucepan with water and cook 40-60 minuts.
  • After meat cut into small pieces.
  • Put back in the saucepan with water.
  • Chop cabbage into fine strips.
  • Carrots grate on medium grater. Potatoes cut into cubes.
  • Cut beets into fine strips. chop the onion.
  • Fry Beet in oil. Add vinegar and tomato paste
  • (if the paste is thick, add a little water) and simmer 5-7 minutes.
  • Fry onion and carrot in the pan with oil.
  • In the boiling stock add potatoes and salt.
  • When stock comes to a boil, add cabbage.
  • Cook on low heat for 5 minutes.
  • Add beets and cook about 10 minutes.
  • Add onions and carrots.
  • Add bay leafand parsley root. If necessary, add salt and pepper.
  • season with salt and pepper. Add the squeezed garlic.
  • Remove from heat, let stand 15-20 minutes.
  • Pour into soup plates, add sour cream and sprinkle with choped dil


To prepare Russian soup – Borsch with pork use:

  • bay leaf1 Item
  • beets400 g
  • cabbage300 g
  • carrot200 Item
  • dry parsley root1 Item
  • garlic clove3 Item
  • ground black pepper2 g
  • onion200 g
  • pork1 kg
  • salt2 g
  • sheaf dill1 Item
  • sunflower oil30 g
  • tomato sauce50 g
  • vinegar5 g

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