Homemade Borscht with Pork

A classic red borscht recipe with pork. Very traditional Ukrainian borscht, since pork is widley used in Ukrainian cuisine.

Place pork bones into a deep pot, cover with cold water and slowly bring to a boil. Remove all the foam that starts to appear and cook on low for 2 hours. Add salt 30 minutes before the broth is done. Take the bones out, separate the meat and save it. Strain the broth to get rid of little bits and pieces. Return the broth in the pot, add 1 Maggi pork broth cube and leave the broth boiling on a very low heat.

Examine sauerkraut carefully and chop large pieces. If sauerkraut is too sour, wash it under cold running water and then wring it out. Heat oil on a skillet and place sauerkraut there along with sugar. Cook for 7-10 minutes and then transfer sauerkraut into a pot with boiling broth.

Cut the beets into thin strips and rinse well in cold water. Place into a hot skillet with oil and add tomato puree. Cook on medium heat for 10 minutes and then transfer into a pot with broth.

Cut onions into small cubes and shred carrots with a shredder. Place vegetables on the hot skillet with oil and cook for 15 minutes on medium low heat. Transfer carrots and onions into the pot with broth and add cubed potatoes. Cook borscht for 20 minutes.

In the end, add boiled pork meat, bay leaves, cloves, peppercorns, let it lightly boil for 5 minutes and remove from heat.

When serving the borscht, add sour cream, fresh minced garlic and chopped dill into bowls.

You will need:

For broth:   

  • Water – 10 cups
  • Pork bones with meat – 26 oz
  • 1 Maggi pork broth cube
  • Salt – to taste

For borscht:       

  • Beets – 2 oz
  • Sauerkraut – 8 oz
  • 3 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • Tomato puree – 2 tablespoons
  • Oil – 2 tablespoons
  • Sugar – 2 tablespoons
  • 4-5 peppercorns
  • 2-3 cloves
  • 2 bay leaves
  • Salt – to taste

To serve:        

  • Sour cream
  • Garlic
  • Chopped dill

How to prepare sauerkraut

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