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Classic borscht with beef and pork

Classic Borscht with Beef and Pork

Made from simple ingredients — tasty, wholesome, for the whole family! Classic borscht with beef and pork can be made very quickly if you cut the meat into smaller pieces. It's a perfect dish for family meals. Serve it with sour cream and dark bread rubbed with garlic. Very tasty!

Elena

Recipe author

Composition / ingredients

Servings:

Pork

400

Beef

400

Carrot

100

Cabbage

200

Lemon juice

Sugar

Onion

Beet

300

Potatoes

400

Tomatoes (red)

500

Vegetable oil

Peppercorns

Bay leaf

Parsley

Dill

Salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

46 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make classic borscht with meat? Get the ingredients ready as listed. Wash the vegetables well and pat them dry. Remove the top leaves from the cabbage. Instead of fresh tomatoes you can use tomato paste or tomato purée, and you can replace the lemon juice with 6–9% vinegar. Add the sugar if you like — here it just rounds out the other flavors. Trim everything you don't need off the beef and pork and rinse them under running water.
Step 2:

Put the rinsed meat in a suitably sized pot, cover it with cold water, set it on the stove, and bring it to a boil over high heat. Skim off the foam with a slotted spoon and turn the heat down. Cook the meat for 1.5 hours, covered. Halfway through cooking, add the peppercorns and bay leaf. I cook the meat in one whole piece, but you can cut it up to cut the cooking time by 2–4 times.
Step 3:

Peel the onion and cut it into thin strips. Peel the beet and carrot and cut them into thin strips, too. You can also grate the beet and carrot on the coarse holes of a grater.
Step 4:

Shred the white cabbage into thin strips. It's better to use young cabbage, since it's juicier, but a mature head works too if you don't have young on hand. Peel the potatoes, rinse them, cut them into medium cubes (the usual size for soup or borscht), and rinse them well again to remove the starch.
Step 5:

Make the vegetable sauté. Heat a skillet with some vegetable oil. Add the cut beet, onion, and carrot, stir, and simmer it all for about 10–20 minutes, adding half a cup of broth and stirring occasionally. The cooking time depends on how big you cut the pieces. Go by how your own stove behaves, too.
Step 6:

Halfway through cooking the vegetables, add the peeled and chopped tomatoes, the sugar, and the lemon juice to the skillet. Cook the sauté until the vegetables are soft and fully done.
Step 7:

Take the cooked meat out of the broth, let it cool a little, and cut it into serving pieces. Strain the broth, pour it back into the pot, and return the meat pieces to it. Then add the shredded cabbage to the pot and cook it until tender.
Step 8:

As soon as the cabbage in the broth is soft, add the diced potatoes to the pot.
Step 9:

At the end of cooking, add the vegetable sauté and salt to taste. Take the borscht off the heat, cover it, and let it rest a little. The dish is ready — serve it hot with a spoonful of sour cream.

Decide on the amount of water yourself. I use 4 liters, which boil down during cooking. You can make the broth thick or thinner.
Root vegetables are best washed with a brush or a stiff sponge under running water.
For cooking it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant characteristic aftertaste.
To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before cutting.