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 Borscht with Pork Heart Recipe
Delicious soup on broth with pork heart, without roasting. I always add sugar to the soup, I love borscht, sweet and sour. Try to cook this borscht, maybe you will like it.
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Wash the heart, cut into pieces, add salt to taste and boil until tender. Remove from the broth, strain the broth and then you will cook borscht on it. Thinly slice the cabbage.
    Wash the heart, cut into pieces, add salt to taste and boil until tender. Remove from the broth, strain the broth and then you will cook borscht on it. Thinly slice the cabbage.
  2. Grate the carrots, finely chop the red onion.
    Grate the carrots, finely chop the red onion.
  3. Also grate the beetroot, cut the bell pepper into cubes.
    Also grate the beetroot, cut the bell pepper into cubes.
  4. Potatoes are also cut into cubes. Put all the vegetables in a saucepan in boiling broth.
    Potatoes are also cut into cubes. Put all the vegetables in a saucepan in boiling broth.
  5. Cook the vegetables until tender.
    Cook the vegetables until tender.
  6. So that the borscht does not lose its beautiful color, together with tomato paste, I put 2 slices of lemon, thinly sliced into it. Cooking with vegetables.
    So that the borscht does not lose its beautiful color, together with tomato paste, I put 2 slices of lemon, thinly sliced into it. Cooking with vegetables.
  7. 5 minutes before cooking, put pepper, crushed garlic, bay leaf, dried parsley, vinegar and olive oil. You do not need to pour vinegar if you have enough acid from lemon. I always add.
    5 minutes before cooking, put pepper, crushed garlic, bay leaf, dried parsley, vinegar and olive oil. You do not need to pour vinegar if you have enough acid from lemon. I always add.
  8. Pour oil into a saucepan, heat it up and put the onion, cut into half rings, brown it.
    Pour oil into a saucepan, heat it up and put the onion, cut into half rings, brown it.
  9. Cut the boiled heart into pieces and send it to the onion. I add the heart and onion to the plates with borscht.
    Cut the boiled heart into pieces and send it to the onion. I add the heart and onion to the plates with borscht.
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