Red Borscht

Ingredients

Pork (tenderloin) 500 g

Cabbage 1/2 pc

Carrots 3 pcs

Green bell peppers 3 pcs

Tomatoes 4 pcs

Garlic 3 cloves

Lard 150 g

Potatoes 3 pcs

Onions 1 pc

Beets 1 pc

Peel the vegetables. It's best to soak the meat overnight first. Finely chop the lard, as well as the onion, beets, and carrots. Place the lard in a small saucepan and let it render, then add the onions and fry until fragrant. Then add the beets and carrots. Add a little broth from another saucepan and the tomatoes or tomato paste. Add a little sugar and reduce heat to low. Let it simmer until the meat is done.

 

Pour cold water over the meat and place it on the stove. Bring it to a boil, reduce the heat, and let it simmer gently.



While this is all cooking, let's prepare a flavorful *highlight*. To do this, remove the garlic core and discard it (it imparts an unpleasant bitterness), finely chop some lard and dill. Pound all this with a pinch of salt using a hammer, or grind it in a mortar or on a special board.



When the meat is almost done, remove it and dice it. Chop the cabbage, too. Finely chop the pepper. Return the meat, cabbage, pepper, and potatoes to the pan.

 

Place the sautéed mixture in a saucepan with the meat, cabbage, potatoes, and peppers, stir, and bring to a boil. Then add the chopped dill and lard and stir. Taste for salt and pepper.



Our borscht is now a firm red color. It will be even darker the next day.

Enjoy!