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Pork Borsch

There is nothing like a delicious beetroot soup to warm you up this winter.

This is such an easy hearty meal and a great way to feed the whole family. The first step is to dice up your vegetables and pop them into your pot. Then add your delicious pork, herbs and add water. You can use a number of juicy pork cuts so don't be afraid to experiment. The next step is to cook your soup for around 45 minutes to 1 hour. Then strain the stock into another pot and then peel and grate your beetroot. Once your beetroot is ready, add everything back into your original pot and throw in some baked beans, tomato sauce and diced sausage. There you have it, a delicious borsch!

Cooking Time: <1 hr
Dish Type: Slow cook
Occasion: Casual
Special Diets: None
Cuisine: European
Cut:Pork Belly Ribs
Celebrity:Justine Schofield
Blogger: No
Ingredients

4 large beetroots
2 sticks celery
2 onions
¼ cabbage
2 carrots
2 polish sausage
2 pork spare ribs
1 potato
½ bunch parsley
½ bunch dill
3 tins baked beans
6 lts Water
500mls of tomato sauce
2 tsp sugar
Salt to taste


Directions

In a large pot place beetroots, chopped -celery, onions, carrots, cabbage, polish sausage. Also place the whole pork ribs, potato, picked and washed dill and parsley. Cover with 6lts of water place on high heat bring to boil, once boiled turn heat down to low and allow to simmer until beetroot is tender.

Strain the stock and reserve the liquid and the beetroots.

Peel the skin of the beets while they are still hot, coarsely grate the beets

Add the grated beets back to the stock with the baked beans and tomato sauce

Check seasoning and serve

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