victoriahaneveer.com/recipes/soup/authentic-hot-russian-borscht-soup I like my borscht full of vegetables, with thin broth, lots of fresh garlic and dill. https://www.lavenderandmacarons.com/soups/ukrainian-borsch-the-best-recipe Peel a bulb onion and cut it in half. It truly depends what’s in your fridge that day. I never had borscht made of pork, but that doesn’t mean it can’t be done. Borscht can be vegan, vegetarian, with beef, pork or even chicken. Cut pork ribs into medium pieces. https://www.foodnetwork.com/recipes/borshch-with-beef-and-pork-recipe Vegetable Borscht Vegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Below is a brief overview of some of the most important borscht components. Thus, you are getting all the essentials in one dish. To make the “beet water,” roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. 1 kg (2,2 lb) pork ribs; 100 g (3,5 oz) cabbage; sunflower oil (for frying) fresh parsley (for serving) salt – to taste; Cooking. Add black pepper corns and bay leaves. Once the oil is hot, add the meat and quickly brown from all sides (about 5 … Meat choices. 3 lbs pork spareribs 1 large onion, diced 2 bay leaves 1 tsp whole peppercorns, cracked 1/4 c white vinegar 5 medium beets 2 c. sour cream 2 c. milk 3 Tbsp flour Salt and pepper to taste. Prep a soup a week for meals you don’t want to cook for. Enjoy! Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup. Ingredients You Will Need. Boiling the Pork Ribs. Wash and dry the meat and cut into 1" pieces. While the pork hock is cooling, chop the potato and prepare the first four beets. 10. In a large stock pot, combine spareribs, onion, bay leaves, peppercorns and vinegar. Return the stock to the fire and continue simmering until you've moved to the next step. Major difference between Ukrainian and Russian borscht is the omission of potatoes and salt pork in the latter. I’ve had borscht made of beef, lamb, duck, goose, and chicken. Polish Borscht. For this Borscht with Pork you could make a big batch and save the leftovers for the next time you are in the menstrual phase of your cycle. Heat a large 6 quart soup pot with 2 tablespoons olive oil. Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender. Remove the pork hock from the pot and cool. Pour the ingredients with water and boil the meat until done. Preparation. My soups have both protein, fat, fiber (macros), vitamins and minerals (micros). 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