Borscht with pork and fresh cabbage
Description
The recipe won't take much time. Among spices, I like to add dried dill to this soup, as its aroma goes well with cabbage. Additionally, for a richer taste, you can add a bouillon cube (I usually use beef-flavored one). For this borscht, it's better to use pork on the bone to make the broth more aromatic. The soup is ready to serve.
Instructions
- 1
Step 1
First, rinse the meat, pour water into a pot, and start cooking the broth (about 40 minutes).
- 2
Step 2
Prepare the vegetables: grate the carrots, finely chop the onion, shred the cabbage, and cut the potatoes into cubes.
- 3
Step 3
We take out the meat and add the potatoes. When the meat has cooled slightly, we break it down into pieces.
- 4
Step 4
Sauté the onion and carrot in oil until golden brown to make a roux, then add it to the soup. Add tomato paste, meat, and cabbage. Season with salt, a bit of pepper, and your favorite spices to taste. Cook until the cabbage is tender.