Usuba
Borscht with Pork and Sauerkraut
Rich borscht with meat, beans, and sauerkraut. Served with sour cream and fresh herbs.
- Total
- 60 min
- Standard serving
- 601.8 g
Ingredients
Total 15- Pork
125 g - Potato
187.5 g - Onion
37.5 g≈ 1/4 pcs - Sauerkraut
75 g≈ 1/3 cup - Carrot
25 g≈ 1/4 pcs - Sweet pepper
37.5 g≈ 1/4 pcs - Beet
62.5 g≈ 1/4 pcs - Lecso
12.5 g - Tomato paste
8.25 g≈ 1.5 tsp - Bay leaf
to taste≈ 2 pcs - Parsley
to taste≈ 2/3 tsp - Basil
to taste≈ 1.5 tsp - Vegetable oil
to taste≈ 1/4 tsp - Pepper Mix
to taste≈ 1/3 tsp - Beans
26 g≈ 2 tbsp
Instructions
- 1
Step 1
Soak the beans overnight in cold water.
- 2
Step 2
Bring the meat broth with pork and beans to a boil for an hour. Bring to a boil, skim off the foam, reduce the heat. Salt lightly. After an hour and a half, remove the meat, cut it into strips and return it to the broth. Add sauerkraut and simmer for 30 minutes.
- 3
Step 3
While the broth is cooking, clean the vegetables. Cut the potatoes into small sticks.
- 4
Step 4
Grate the carrots and beets on a coarse grater. Chop the onion finely.
- 5
Step 5
Place the potatoes in the broth. Bring to a boil over high heat, then reduce the heat so the potatoes don't fall apart. Cook for 10–15 minutes.
- 6
Step 6
Sauté raw beets in vegetable oil, then add onion, carrot, and sweet pepper. Add tomato paste and lecho. Cook the dressing until the vegetables are soft.
- 7
Step 7
Put the dressing into the borscht. Adjust the taste: add salt, pepper, bay leaf, parsley and basil.
- 8
Step 8
Turn off the heat, cover with a lid and let simmer on a warm stove for about 20 minutes.
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