Borscht with pork and beans
Description
This is a very hearty and delicious dish. Traditionally, it is prepared with meat in broth. The fattier the meat, the better. It's best to use meat with bone (such as ribs), as this yields a richer, more flavorful broth. You can use either canned or fresh beans—the taste will not change. For faster cooking, it's advisable to soak fresh beans for several hours, or preferably overnight. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
1. Prepare all the ingredients for borscht. If the beans are fresh, soak them in cold water for several hours, and thoroughly clean the meat from any film. Boil the meat over low heat until cooked, then remove it to a bowl and cover with a lid.
- 2
Step 2
2. To prepare the sauté, peel the onion, carrot, and beet. Finely chop the onion, grate the carrot and beet on a coarse grater, and mince the garlic.
- 3
Step 3
3. Place a saucepan or skillet over heat and add a little refined oil. First add the onion, then the carrots, and finally the beetroot. Add tomato paste, stir, and immediately pour in 200 milliliters of broth. Mix, add salt, sugar, and vinegar, cover with a lid, and simmer for 20 minutes. A couple of minutes before it's done, add finely chopped garlic.
- 4
Step 4
4. Place the pot with broth over heat, add bay leaf, salt, and pepper. Finely chop the meat and add it to the broth. After boiling, add diced potatoes and cook for 10–15 minutes. Shred the cabbage and add it to the pot, cook for 5–10 minutes, then add the sautéed vegetables and canned beans (previously rinsed several times with boiled water). Adjust the taste with spices, add chopped herbs and garlic, cook for 1–2 minutes, cover with a lid, and turn off the heat. Let it steep for 20–30 minutes, then serve.