There are many first courses, starting with the simplest soups from several components, and ending with complex dishes with multi-stage preparation of a large list of products. But, despite the huge selection, borsch with pork will never lose its popularity.

Classic borsch with pork and beetroot

The traditional recipe for a rich and beloved first course provides for:

  • 0.55 kg of pulp on the bone;
  • 2 beet fruits;
  • large carrots;
  • bulbs;
  • a small head of cabbage;
  • 3 potatoes;
  • 2 bay leaves;
  • a piece of oil;
  • 3 l of water;
  • 15 g of sugar;
  • ½ lemon;
  • salt and spices.

 

Execution Sequence:

  1. The pork is washed and cut into pieces, which are boiled in the indicated amount of water for about an hour.
  2. Dressing is prepared from grated root crops of beets and chopped onion with a knife, which in the process of preparation is supplemented with lemon juice, sugar and a small amount of broth (stewing time - 40 minutes).
  3. Shredded cabbage is thrown into the rich liquid and salt is put.
  4. When the soup is boiling, potato bars are immersed in the liquid.
  5. After the readiness of the latter, the first dish is seasoned, boiled for 5 minutes and poured on plates.

The classic beetroot soup with beetroot is served with sour cream, making its taste even brighter.

The first dish in the multicooker

Many believe that in a slow cooker it turns out not as appetizing and tasty borsch as cooked on the stove. The following recipe will help to refute this error, for the implementation of which we need:

  • 150 g of pork;
  • 3 l of water;
  • 0.5 kg of potatoes;
  • 0.7 kg of cabbage;
  • small beets;
  • 1 carrot;
  • bulb;
  • 50 g of tomato paste;
  • cooking oil for frying;
  • greens, salt and spices.

Walkthrough:

  1. The broth is prepared in a pan.
  2. Beets are boiled separately.
  3. In the bowl on the program "Frying", grated carrots and onion cubes are fried for 5-7 minutes.
  4. After the potato slices and cabbage chips are thrown into the container, after which the vegetables are poured with broth.
  5. A dish is cooked on the program "Soup" with a timer of 30 minutes.
  6. After a beep, grated beets, sliced ​​meat from the broth and tomato paste are sent to the bowl.
  7. The dish is salted, seasoned, sprinkled with chopped herbs and insisted on heating for a quarter of an hour.

On a note. The calorie content of borsch with pork per 100 g of product is on average 40-50 kcal, it all depends on the accompanying ingredients.

Traditional Ukrainian Recipe

The famous and delicious first course is red borscht, performed in Ukrainian traditions. For cooking you will need:

  • small beets;
  • 200 g of fat;
  • 15 ml of vinegar;
  • 15 g of sugar;
  • 50 g of tomato paste;
  • carrot;
  • bulb;
  • 1 PC. bell pepper;
  • 2 l of water;
  • 300 g of pork;
  • parsley root;
  • cabbage head;
  • 4 potatoes;
  • a little fat and flour;
  • 4 garlic cloves;
  • salt, spices, herbs.

The dish is prepared as follows:

  1. A dressing is created by frying beet “straws” in fat for 10 minutes, after which salt, tomato paste, vinegar and sugar are added to the pan.
  2. Shredded carrots with onions and peppers are separately passivated.
  3. Potato cubes and shredded cabbage are sent to the finished rich broth, from which the meat has already been extracted.
  4. When the vegetables are cooked, both frying, flour and seasonings are placed in the borsch.
  5. Garlic is ground with lard and herbs, and then the mass is introduced into the soup.
  6. Borsch is boiled for 5 minutes and removed from the stove.

Tasty recipe: borsch for the winter in banks - recipes

It is lard with garlic that is an integral component of a rich Ukrainian dish, from this additive its aroma and taste become saturated.

Green borsch with pork

Summer variation of borsch, helping to replenish the supply of vitamins, is prepared from the following grocery set:

  • 0.55 kg of pork;
  • 1 carrot;
  • bulbs;
  • 4 potatoes;
  • 2 eggs;
  • 400 g of sorrel;
  • a bunch of greenery;
  • salt and spices;
  • vegetable oil for frying.

 

In the process of creating the first dish:

  1. After washing, the pork flesh is cut and placed in a pan, filled with water.
  2. After boiling, the broth is salted and cooked over low heat for about an hour.
  3. Potato cubes are immersed in the prepared rich liquid, which are boiled for a quarter of an hour.
  4. From chopped carrots and onions, a frying is created, which is placed in the soup after the chopped potato tubers are ready.
  5. Cubes of previously boiled eggs are sent to the pan.
  6. At the end, the borsch is supplemented with greens, including sorrel.

After adding sorrel, the pan is removed from the heat, and the first dish continues to infuse for about 15-20 minutes.

With sauerkraut

Despite the absence of difficulties associated with the acquisition of fresh cabbage throughout the year, you can recall the old recipe and cook a delicious borsch with sauerkraut. To implement the recipe you will need:

  • 300 g sauerkraut;
  • 400 g of pork;
  • 6 potatoes;
  • 1 beetroot;
  • 1 carrot;
  • bulb;
  • a tomato;
  • some greenery;
  • 50 ml of vegetable oil;
  • 2 l of water;
  • ½ lemon;
  • salt and spices.

The main steps:

  1. The washed pork is cut into pieces, which are boiled in water for about 10 minutes, after which cabbage is laid out in the container.
  2. Preparing the base of the soup for 50 minutes.
  3. A frying pan is made from onion slices and carrot chips.
  4. After the vegetables are soft, they are laid out on a plate, and beets and tomatoes are placed in the pan, and a little lemon juice is added.
  5. Onion and carrot frying along with potato sticks are sent to the borsch.
  6. When the first dish is almost ready, beets, greens and salt are laid in it.
  7. After 5 minutes, the dish is served at the table.

Borsch should be salted in stages, so as not to make it too salty.

With beans

A traditional Ukrainian dish with delicious roasting is often complemented by beans, which add richness to the dish. To execute the variation you need:

  • 0.6 kg of pork;
  • 4 potato tubers;
  • 250 g of beans (canned);
  • bulb;
  • 1 carrot;
  • 1 beetroot;
  • 15 g of tomato paste;
  • 800 g of cabbage;
  • bay leaves;
  • garlic head;
  • some greenery;
  • salt, pepper, sugar and vinegar to taste.

Stages of preparation:

  1. Legumes are soaked for 2 hours.
  2. From pork and beans, a broth is prepared.
  3. Dressed stewed root vegetables, onions, tomato paste, chopped garlic and 200 ml of broth in a frying pan.
  4. Shredded potatoes are thrown into the boiling broth, to which cabbage slicing is added after 20 minutes.
  5. When the vegetables are ready, the borsch is seasoned with the vegetable mixture and insists on the off ring for 20 minutes.

On a note. The next day, the taste of borsch with beans will get brighter notes.

The secrets of cooking delicious borsch

The secret of delicious borsch is quite simple, it is as follows:

  • cooking rich broth;
  • separate beet stewing, which allows you to save the bright red color of borsch;
  • preparation of carrot and onion frying, making the first dish so fragrant;
  • the use of grated garlic with bacon, which gives piquant borsch.

Borsch with pork is a fairly high-calorie dish. But it has such a bright taste, aroma and color that it is impossible to refuse it.

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