Beet soup with pork
Description
The soup is easy and quick to prepare. If you're interested, serve with herbs and sour cream.
Instructions
- 1
Step 1
Trim the meat (in this case, boneless pork shoulder) of excess fat. Then rinse and dry it with paper towels. Cut into small, evenly sized pieces using a sharp knife.
- 2
Step 2
Place the meat in a pot and cover with cold drinking water. Put on the stove and turn on the heat. Cook the meat over low heat (one and a half hours after the water begins to boil), covered with a lid.
- 3
Step 3
While the meat is boiling, prepare the vegetables for the soup. Peel the onion and cut it into small cubes. Scrape the carrots, wash them, and grate on a coarse grater.
- 4
Step 4
Place a frying pan on the stove and turn on medium heat. Pour in odorless vegetable oil. When the oil is sufficiently heated, add the prepared onion and carrot to the pan. Sauté the vegetables for about five minutes.
- 5
Step 5
Peel the potatoes and wash them thoroughly. Cut them into cubes or pieces of any other shape.
- 6
Step 6
Boil the beet until tender, peel it, and grate on a coarse grater. Hard boil the eggs, remove the shells, and chop with a knife.
- 7
Step 7
Add the potatoes to the soup and let them simmer for about ten minutes. Then add the sautéed mixture, boiled beet, and chopped boiled eggs to the pot. Add bay leaf, salt, and pepper. Cook for another ten minutes. Serve the soup with sour cream.