This soup is prepared by an unusual recipe, whenpreparing two refueling. Borsch with pork in the Moscow differs from most of his fellow specific set of products. This culinary delights no potatoes, but this does not prevent him to take a place in your library for recipes.
Ingredients for a "Borscht with pork in the Moscow":
Pork - 500 g;Water - 4 liters;Cabbage - half of head;Sunflower oil - 6 tablespoons. spoons;Beet;2 carrots;Onion garlic;Salt and sand;
Recipe "Borsch with pork in the Moscow":
Cook the meat is about 1.5 hours. For in the Moscow borscht with pork, it is desirable to choose the good is not very fatty meat.
After we take out the meat and lay the shredded cabbage and grated carrots one.
If not, you can take fresh cabbage sauerkraut, but it needs to be longer to cook. When the vegetables are cooked, cook two refueling.
To do this, cut the beets are laying inpan, pour half a cup of broth, add chopped onion half rings, peeled and chopped cloves of garlic, 5 peas of black pepper, 3 table. tablespoons of sunflower oil, three bay leaf, a spoonful of tomato paste or sliced 1 tomato, desk. a spoonful of apple cider vinegar. cover with a lid and simmer the vegetable mixture for 15 minutes.
Chef's Tip. In this original dressing put spices, for example, ground cumin gives the dish a bright flavor that makes the first even more appetizing.
Separately, simmer in a pan grated carrot and chopped onion finely.
Once ready to fill their content is added to the broth with cabbage, put the sliced meat.
Leave the soup with pork in the Moscow languish for half an hour. Also optional add herbs and sweet spoonful of sugar.