There are several types of borsch – Ukrainian, Chinese, East European… It does not matter in fact because each family has its own recipe. This one was made by a young and happy bachelor!
We are going to make borsch out of the following ingredients:
Pork: 0.5 kg – 0.7 kg.
Beans: 200 g.
Vegetables: 3 – 4 beetroots, cabbage (one third), 1 carrot, 1 onion, 3 – 4 potatoes, 1 – 2 heads of garlic.
Tomato pasta or tomato juice (fresh tomatoes in summer).
Salt, pepper, bay leaves, sunflower oil, sour cream and fresh herbs.
Wash the beans and boil them intil they are half ready, preliminary soaking them in warm water.
Cut the meat into pieces.
Take a pan, fill it with water, put the meat there, add some pepper and salt and boil it.
Grate the beetroots…
And fry in sunflower oil.
Brown the beet for 5 to 7 minutes, then add some boiling meat broth, cover the frying pan and stew it like this for 10 minutes.
Cut some cabbage.
Put the cabbage into the broth together with the beet. In summertime, when the cabbage is softer, you can add it later.