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 photos will tell you how to cook delicious borscht with pork, following 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 soul of the hostess. 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 this rich first course.

The calorie content and nutritional value of pork borscht are calculated per 100 grams of finished 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.

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 the almost finished borscht. Our grandmothers used this cooking secret, but nowadays they have begun to forget about it.

Cooking borscht begins with broth. The first step is to cook a rich broth with pork meat. From the specified amount of ingredients you get 3-4 liters of rich soup.

Ingredients:

  • 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

Step 1.

We start cooking this wonderful dish by 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.

Step 2.

Pour chopped or grated beets into the boiling broth.

Step 3.

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

Step 4.

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

Step 5.

While the beets and potatoes are boiling, prepare the tomato dressing for the borscht.
Pour the remaining chopped onion into a frying pan heated with sunflower oil and fry until golden brown (do not fry too much, it will be tasteless). Here we also add carrots, cut into strips and sweet bell pepper.

Step 6.

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.

Step 7

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

Step 8

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

Step 9

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.

Step 10

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

Some people don’t want to cook borscht with pork - it’ll be greasy. Meanwhile, if you don’t rush, then borscht with pork can be made not at all greasy! And cheaper than with beef, by the way. And the taste is not a little worse. But I warn you, you need to invest more time into this recipe. I start cooking the broth the evening before.

V.V. Pokhlebkin claims that borscht with pork is borscht based on meat and bones. And this, you know, is right! Bone broth is more flavorful than just meat broth. Here is the first portion of ingredients for the broth: pork ribs with almost no meat and some other bones - the cheapest thing the butcher has. Well, and water, of course. Water 2 liters.

Bring the water with the bones to a boil, reduce the heat to low and simmer for 4-6 hours. Then, if possible, let the broth sit overnight. This will allow us... to make the dish less fatty!

Skim off the fat that forms on the surface of the broth and set it aside for later use. We get the ribs. To be honest, I only got 2 tablespoons of meat from them, very fine-fiber fragments. No one eats cartilage or fat from me, but if you have lovers, then you can put aside the cartilage too. Drain the broth from the pan so that the bottom dregs and bone fragments remain at the bottom. We will only use clear broth.

Well, now that the bone broth is ready, it’s time for the main products: 250 gr. pork (some cheap piece with veins will do), a quarter of a cabbage, 2 potatoes, half a carrot, half a parsley root, a small onion and a large beetroot. Garlic and parsley - to taste, salt - about a tablespoon without top. And, of course, sour cream for those who love it.

This photo shows a piece of butter. This is only needed if you cannot allow the bone broth to cool completely and skim off any congealed fat. Bone broth has a very strong aroma of its own, so I think the use of peppers and bay leaves is unnecessary.

Place the pork in the bone broth, bring to a boil, skim off the foam, reduce to low and cook for 2 hours.

Wrap the unpeeled beets in pastry paper and bake in the microwave until slightly soft. Depending on the size and moisture content of the beets, this may take 7-15 minutes on maximum mode. Let the baked beets cool directly in the paper. Of course, you can do the same thing in the oven, but it will take longer than in the microwave. What are we achieving in this way? We do without frying the beets in oil, i.e. reduce the fat content of borscht.

About 10-15 minutes before the pork is ready, we begin chopping the ingredients. We clean and finely chop the carrots, parsley and onions.

We peel and cut the potatoes not very finely.

When the pork is ready, remove it from the broth, turn the heat to maximum and throw the potatoes into the pan. Cook it for 10 minutes. Meanwhile, sauté the onions, carrots and parsley in the fat skimmed from the surface of the bone broth.

While the potatoes are boiling and the onions and carrots are fried, cut the cabbage into thin strips.

10 minutes after the potatoes start cooking, add the cabbage and cook them together for 10 minutes. Onions, carrots, parsley, if ready, turn off. Three beets on a coarse grater.

We cut the pork into portions. If you have fat-lovers, we remove the fat immediately so that they don’t pick at the plates later.

After 10 minutes of boiling the potatoes, plus after 10 minutes of boiling the cabbage, add fried onions, carrots, parsley, grated beets and chopped meat, add salt and cook everything together for another 10 minutes. Total - 30 minutes of cooking.

This borscht has an orange-red color because the beets were prepared without vinegar or other acidifying agents. As you can see, borscht with pork is not greasy. You can serve it with chopped parsley, finely chopped garlic and sour cream.

Borscht is a delicious dish that has conquered half of the globe. He gained his fame since the times of Kievan Rus. There is probably no other dish with such a rich and varied recipe. It can be cooked with almost any meat that is on hand, but the most delicious can be considered borscht with pork. Despite the fact that pork contains a lot of calories, the dish as a whole is not very high in calories. And thanks to the large number of vegetables, summer borscht recipes contain a lot of fiber, which is beneficial for the body.

How to cook rich and satisfying borscht? How long will it take? What products and how much do you need to prepare? How long should you cook vegetables in borscht? Some of the tips below will help you understand all the intricacies of cooking borscht with pork.

Borscht recipe: selection of products

First you need to cook the meat, it is the main ingredient of borscht. The taste of the future dish depends entirely on its quality. Most often, the chest or abdominal part of the carcass is used to prepare this dish. Borscht made from pork feet with the addition of pulp is quite good and quite rich. Any meat product must be fresh.

Pork, of course, is not a dietary meat, but rather fatty. It contains 518 thousand calories per 100 grams. However, in small quantities, fat is also beneficial for the body. How much meat is needed for one small pan of borscht? For a tasty broth, you usually take 0.6 kg of meat for about 3 liters of liquid. You need to cook it for about 1.5–2 hours, sometimes less.

It is also better to take vegetables fresh, in season. In winter, you can use canned foods. For example, instead of tomatoes and bell peppers, homemade borscht dressing is suitable, and instead of fresh cabbage, sauerkraut is suitable. By the way, some recipes involve the use of sauerkraut. The taste of the dish becomes sour.

Classic pork borscht recipe

Many people think that cooking pork borscht is very difficult, since any recipe contains many ingredients. Actually this is not true. To prepare it you will need the most ordinary products that are in the refrigerator.

You need to prepare the ingredients:

  • pork meat (ribs can be used) – 0.6 kg;
  • potatoes – 4 pcs.;
  • fresh cabbage (or sauerkraut, whichever you prefer) – 0.5 kg;
  • carrots – 2 pcs.;
  • 2 onions;
  • 3 small multi-colored bell peppers;
  • small beets;
  • tomatoes – 3 small things;
  • salt, pepper, garlic, herbs.

Those who are losing weight are always concerned with the question: how many calories does such a tasty, rich dish contain? After all, even on a diet sometimes you crave hot borscht. It is not difficult to calculate the number of calories in such a dish. Just add up the calories of the ingredients used. Pork itself contains a lot of calories, so when following a diet, put less meat on your serving plate.

How long will it take to prepare if you cook borscht with meat? Cooking time 1.5–2 hours. The specified quantity of products will yield approximately 6–8 servings. Calories per serving are approximately 300–350.

Borscht recipe: cooking stages

  1. The meat, cleaned of veins and well washed, should be cooked for 1–1.5 hours, constantly skimming off the foam. About half an hour before cooking, put a whole onion and carrots into the pan. This gives the broth a rich taste and beautiful color.
  2. Around this time you can start eating vegetables. They are washed and cleaned well. The cabbage is finely chopped, the carrots and beets are coarsely grated, and the onion is finely chopped.
  3. Lightly sauté the onions and carrots, add crushed garlic cloves, and then add the beets. You can pour the juice of half a lemon over the roast. This will allow the beets to retain their rich crimson color.
  4. How long should you stew vegetables? Usually half an hour is enough, but some recipes call for longer simmering, sometimes up to an hour. About 10 minutes before the vegetables are ready, add chopped tomatoes or a little tomato paste to the pan. If you don’t have fresh tomatoes, you can use canned ones in their own juice.
  5. If there is little liquid left in the pan after cooking, you can add a little boiled water. As soon as the meat is ready, it is taken out and cut into portions.
  6. Next, add cabbage to the broth, and 10 minutes later add potatoes. You need to cook them for about 20 minutes. When the cabbage and root vegetables become soft, add frying, seasonings, spices and herbs to the pan.
  7. When the borscht is completely ready, put the chopped meat into it and let it brew for a while under a closed lid. Delicious classic borscht with meat is ready!

When the cold weather sets in, first courses become especially popular at the dinner table. All kinds of soups, borscht, pickles go with a bang. Borscht is a traditional dish of the Slavs, and Ukrainians consider it the main first course. Each housewife has her own secrets for preparing borscht. But whatever one may say, the most delicious borscht is borscht prepared at home. We will prepare a delicious pork borscht, the aromas of which will attract all the household members.

Taste Info Borscht and cabbage soup

Ingredients

  • Pork – 600 grams,
  • Onions – 1-2 heads,
  • Potatoes – 200-250 grams,
  • Cabbage - 0.5 medium fork,
  • Carrots – 100-150 grams,
  • Borscht beet – 100 grams,
  • Tomato paste – 2-4 table. spoons,
  • Greenery,
  • Pepper, salt, coriander,
  • Garlic – 2-4 cloves.


How to cook borscht with pork

Cook pork with fat, cut into pieces, into meat broth for our future borscht. If you don’t know how long to cook pork for borscht, then it’s better to cook pork for one hour, so your broth will become richer and tastier, and the meat will be softer. It is best to cook the broth on pork ribs, but just remember to cut off excess fat from them. After the broth is ready, remove the ribs and separate the meat from the bone, cut the meat into pieces.
Grate the borscht beetroot on a medium or coarse grater and dip it into the boiling meat broth. Cook over medium heat until the borscht beets lighten in color.


Finely chop the onion.


Pour a little sunflower oil into a preheated frying pan and lightly fry the chopped onion.


Grate the carrots on a medium grater or chop them into strips and add them to the frying pan with lightly fried onions, sauté the resulting onion-carrot mixture for 5-10 minutes.

Add tomato paste diluted with meat broth to the pan with the sautéed onion-carrot mixture and simmer for 10-15 minutes. You have a tomato-vegetable dressing for borscht.


Chop the white cabbage.


Finely chop the greens.


Cut the potatoes into cubes or strips and place in broth with boiled beets, salt, pepper and add a pinch of coriander. You can add one bay leaf to the broth. Cook the potatoes until tender, 7-10 minutes.


Add greens and shredded cabbage to the broth as shown in the photo. Cook for five minutes. You can also, if desired, cut bell peppers or paprika into half rings and add to the broth.


Add borscht dressing and finely chopped or pressed garlic to the broth with vegetables, cook for another five minutes, turn off the burner, cover the pan with borscht with a lid and let the dish steep for a while.


Place the borscht on plates, add a spoonful of sour cream to the borscht, this is how tasty and appetizing the pork borscht is.

Delicious red borscht cooked with meat is a dish that is familiar to many from childhood. A tasty, rich first course will keep you full until dinner. However, although borscht is prepared in almost every family, not all housewives have their own time-tested way of preparing this first dish. It is in such a situation that you can use the classic recipes for preparing borscht with pork.

Borscht with pork

Product composition:

  • Pork meat - 400 grams.
  • Potatoes - five pieces.
  • Carrots - two pieces.
  • Medium cabbage - one fork.
  • Beets - two pieces.
  • Onion - one head.
  • Young onion - one bunch.
  • Fresh dill - one bunch.
  • Salt - two tablespoons.
  • Sunflower oil - three tablespoons.
  • Water - three liters.

Preparing the meat

We suggest using the classic recipe for borscht with pork and preparing a rich and tasty first course. You need to start with the meat, as it takes quite a long time to cook. A piece of pork should be rinsed well with cold water. It is better to cut a large piece into pieces. If you bought meat on the bone, then you need to cook it together with the bone, this will only make the taste of the borscht tastier.

Pour three liters of cold water into a suitable size pan, add the meat and place on the fire. During the boiling process, foam appears on the surface, which must be collected. Another important question is how long to cook pork for borscht? After an hour and a half, you can safely add the remaining ingredients one by one.

Chop and stew vegetables

While cooking the meat, you can prepare all the other products. Remove the outer leaves from the cabbage forks, as they are always dirty or spoiled. Cut into pieces and chop into strips. Peel the potatoes, wash well and cut into pieces of the size you need. Place in a bowl and cover with cold water.

Cut the leek into small cubes. Peel the carrots, rinse under the tap and chop on a grater. Separate the red beets from the peel, wash and also grate. In accordance with the classic recipe for borscht with pork, we prepared all the ingredients. Next, it is advisable to take a non-stick frying pan, place chopped onions and grated carrots on it. Stir, add a little boiling broth, add salt, simmer until the vegetables are completely soft, and place in a bowl.

The next thing to do is roast the red beets. To do this, heat the sunflower oil in a frying pan and add the beets. During frying, so that the beets remain the same red, they need to be sprinkled with fresh juice of half a lemon. Now, in order to get delicious borscht as a result of cooking, you need to follow the following sequence.

Sauteed carrots and onions go into the pan first. Potatoes will follow. Stir and after fifteen minutes place the cabbage in the pan. Cook the vegetables until almost done and only about ten minutes before the end of the cooking process add the fried beets into the pan. Before removing the pan with borscht from the heat, you need to pour finely chopped fresh dill and chopped young onions into it.

Mix again all the ingredients of borscht cooked according to the classic recipe with pork meat. Cover tightly with a lid and let it brew for a while. Then the borscht can be served. A tablespoon of sour cream or mayonnaise will help improve its already excellent taste.

Red borscht with pork and beans

What products will you need:

  • Pork meat - 600 grams.
  • Cabbage - one medium size fork.
  • Potatoes - two large tubers.
  • Carrots - two small pieces.
  • Butter - thirty grams.
  • Onion - two medium heads.
  • Dill - half a bunch.
  • Bay leaf - three small leaves.
  • Water - three and a half liters.
  • Salt - one heaped tablespoon.
  • Parsley - half a bunch.
  • Lemon is one thing.
  • Sugar - one tablespoon.
  • Beans - one jar.

Cooking borscht with pork meat

One of the options for a tasty and satisfying first course for lunch is red borscht with meat. But if you don’t know how to cook borscht with pork, then proven recipes will help you. Start cooking by washing the pork meat well and cutting it into small pieces.

Place them in a fairly deep saucepan, add three and a half liters of cold water and put on fire. The foam that forms during the boiling and cooking process must be collected and removed. The meat will cook for about an hour and a half. This time is enough to prepare the remaining ingredients for borscht with pork beets.

Preparing vegetables

Peel red beets, carrots, and onions, and then wash thoroughly under running water. Chop the onion into small cubes, and grate the carrots and red beets.

Next, you need to take either a large frying pan or a saucepan, add a piece of butter and put it on the fire. First add the onions and carrots, fry lightly, and then add the beets. Sprinkle with sugar and sprinkle with fresh juice of half a lemon, pour in a small amount of boiling broth from the pan. Mix well and simmer over low heat for about forty-five to fifty minutes.

Now peel the potatoes, wash them, cut them into cubes or strips and place them in a saucepan. Then remove the outer leaves from the cabbage, cut into thin strips and send along with the potatoes. After the potatoes and cabbage are ready, you need to put stewed carrots and beets, bay leaves, finely chopped fresh parsley and dill, and beans into the pan. Add salt if necessary. Stir and cook for another five to ten minutes.

Close the lid tightly and let the borscht brew for a while. Then pour into plates and add sour cream. If desired, you can sprinkle with chopped fresh dill or parsley and serve for lunch. And although the calorie content of borscht with pork ranges from 70 to 90 calories per hundred grams, you should not deny yourself this tasty and healthy dish.

Borscht in a slow cooker

Required ingredients:

  • Pork meat - 300 grams.
  • Potatoes - three pieces.
  • Cabbage - 400 grams.
  • Dill - five sprigs.
  • Tomatoes - three pieces.
  • Onion - one head.
  • Garlic - two cloves.
  • Bell pepper - two pieces.
  • Hot paprika - half a teaspoon.
  • Red beets - two pieces.
  • Parsley - five sprigs.
  • Salt - two teaspoons.
  • Dry garlic - one level teaspoon.
  • Young onions - three pieces.

Cooking borscht in a slow cooker

Before you start preparing the borscht itself, you need to prepare the ingredients included in the recipe. And then, using the classic recipe for borscht with pork as a basis, cook a hearty and flavorful first course for lunch. Since we are preparing borscht using such modern kitchen equipment as a multicooker, we must prepare almost all the ingredients at once, and not one by one, as is usually done when cooking on the stove.

Let's start with the meat. It needs to be washed well, cut into small cubes and placed at the bottom of the multicooker bowl. Scatter finely chopped onions on top. Peel the potato tubers, wash, cut into cubes or strips and place on top of the meat and onions. Cut the skin off the red beets, rinse under the tap, grate on the coarsest grater and place in a multicooker bowl. Separate the cabbage from the top dirty and spoiled leaves, chop into thin strips and place in a bowl.

Peel the carrots with a special knife, wash them well, grate them on a coarse grater and also place them with the rest of the ingredients. Wash the sweet bell peppers and tomatoes, cut into half rings and distribute throughout the bowl. Pour in cold, clean water and add salt. After this, close the lid and set the “Cooking” mode. Set the timer for forty minutes. While the red borscht with pork meat is cooking, you need to rinse the cooked fresh dill and parsley. Chop it finely. Also wash and chop three young green onions.

When five minutes remain before the end of the cooking time, you need to open the lid of the multicooker and put in the chopped herbs, green young onions and all the spices specified in the recipe. Close the lid and cook for the remaining time. From the moment cooking is completed, leave the borscht under the closed lid for another twenty-five minutes. Then pour the prepared borscht with pork in a slow cooker into plates, add a spoonful of sour cream and serve.