Borscht with Young Cabbage and Homemade Tomato Juice
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Borscht with Young Cabbage and Homemade Tomato Juice
Ingredients
- Pork chop with bone - 17.6 oz
- White Cabbage - 10.6 oz
- Orange Bell Peppers - 1 piece
- Salad Potatoes - 4 pieces
- Onion - 1 head
- Carrot - 1 piece
- Yellow Beets - 1 piece
- Spiced Tomato Juice - 7 fl oz
- Garlic - 4 cloves
- Salt - to taste
- Bay leaf - 2 pieces
- Green peppercorns - 0.2 oz
- Herbs - to taste
- Ground Black Pepper - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Chop half of the onion into half rings.
Step 2
Add the onion to the broth, season with salt to taste, and cook until the meat is done.
Step 3
Chop the second half of the onion finely.
Step 4
Grate the carrot on a coarse grater.
Step 5
Grate the beet in the same way.
Step 6
In a well-heated skillet with oil, sauté the onion, carrot, and beet, stirring with a wooden spatula.
Step 7
Pour in 200 ml of tomato juice (you can substitute with 1 tablespoon of tomato paste).
Step 8
Add to the vegetables and season with black pepper to taste.
Step 9
Remove the cooked meat from the broth and add the black peppercorns.
Step 10
Peel the potatoes and cut them into small cubes.
Step 11
Add all the vegetables to the broth and cook for 5–7 minutes.
Step 12
Finely chop the young cabbage.
Step 13
Cut the bell pepper into small cubes.
Step 14
Slice the garlic into 2–3 mm thick pieces.
Step 15
Add bay leaves to the borscht.
Step 16
Then add the cabbage, garlic, and bell pepper. Cook for another 3–4 minutes, then turn off the heat and cover with a lid.
Step 17
Slice the meat into small pieces.
Step 18
Finely chop the herbs.
Step 19
Before serving, add the meat, herbs, and sour cream if desired.
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