For this borscht you will need pork with tendons. Cut the pork into bite-sized pieces, place them into a pot and cover with cold water. Place the pot on high heat and quickly bring to a boil. Then turn the heat down a little so so the broth can boil mildly. Remove any foam that appears during boiling. Add bay leaves when most of the foam is gone. Add salt after that.
After the broth boils for 40 minutes, add cubed potatoes and 15 minutes after, add chopped cabbage. Turn the heat down to low and keep cooking.
Cut onions into small cubes. Heat oil on a skillet and add cubed onions. Cook on medium heat for 1 minute, then add all purpose flour and keep cooking, constantly stirring, until onions turns golden. Then add 1 tablespoon of tomato puree, sugar, mix well and cook for 1 more minute.
Add the onion-tomato mixture to the pot with boiling potatoes and cabbage after the cabbage has been boiling for 20 minutes. Mix the contents, add the rest of the tomato puree and salt to taste. Boil for 5 more minutes, add finely cubed bell pepper, fresh minced garlic and chopped parsley. After 1 minute, cover the pot with a lid and remove from heat.
You will need:
For Borscht:
- Water – 8 cups
- Pork with tendons – 12 oz
- Fresh green cabbage – 12 oz
- 4-5 medium potatoes
- 1 yellow onion
- 1 green bell pepper
- Garlic – 2 cloves
- Tomato puree – 3 tablespoons
- Vegetable oil – 1 tablespoon
- All-purpose flour – 2 teaspoons
- Sugar – 2 teaspoons
- 2 bay leaves.
- Chopped parsley – 2 tablespoons
- Salt – to taste
Option:
You may use chicken thighs instead of pork. In this case, use 4 chicken thighs which you will cook for 30 minutes before adding cubed potatoes. You can leave chicken thighs in the borscht and not take them out.
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