Borscht With Pork Belly Recipe

Name: Borscht With Pork Belly
Prep time: Approximately 30 minutes
Cook time: Approximately 1 hour
Yield: 1
Cuisine: Russian
Ingredients: beetroot: 150g; cabbage: 50g; carrot: 30g; onion: 20g; tomato paste or fresh tomatoes: 20g; pork broth or beef broth: 300g; pork belly: 100g; sour cream: 30g; rye bread: 30g; dill: 5g; garlic: 2g; vegetable oil: 10g; salt: 2g; pepper: 1g

beetroot cabbage carrot onion tomato paste or fresh tomatoes pork broth or beef broth pork belly sour cream rye bread dill garlic vegetable oil salt pepper lunch dinner

A heartwarming and traditional Russian culinary delight, this dish features the iconic Borscht accompanied by succulent pork belly, served with hearty rye bread and a dollop of sour cream. Borscht, a beet-based soup known for its vibrant color and rich flavor, is a staple in Russian households, often enjoyed throughout the year but particularly cherished during the colder months. Paired with the rich texture of pork belly and the tangy creaminess of sour cream, this meal promises a robust and satisfying eating experience that encapsulates the essence of Russian comfort food.

🌎 Russian: Soup

🔥 Calories 650kcal
🍗 Protein 18g
🍚 Carbs 65g
🧈 Fat 35g

🥗 Ingredients:

beetroot (150g)
cabbage (50g)
carrot (30g)
onion (20g)
tomato paste or fresh tomatoes (20g)
pork broth or beef broth (300g)
pork belly (100g)
sour cream (30g)
rye bread (30g)
dill (5g)
garlic (2g)
vegetable oil (10g)
salt (2g)
pepper (1g)

🍳 How to cook (1 serving):

Cooking Time: Approximately 1 hourPreperation Time: Approximately 30 minutes

Making the Borscht

Begin by sautéing chopped onions, carrots, and beetroot in vegetable oil until they start to soften. Add tomato paste (or chopped tomatoes) and garlic, cooking for a few minutes to integrate the flavors. Pour in the pork or beef broth and bring to a simmer. Add shredded cabbage and cook until all vegetables are tender. Season with salt and pepper to taste. Serve hot, garnished with dill.

Preparing the Pork Belly

Season the pork belly with salt and pepper. In a hot pan, sear each side until golden brown, then bake in the oven at 200°C (392°F) until crispy on the outside but tender on the inside. Let it rest before slicing.

Serving

Serve the Borscht in a bowl with a few slices of pork belly on the side. Add a dollop of sour cream on top of the soup, and accompany with a slice of rye bread. Enjoy warm.

⭐️ Nutrition facts:

This meal is rich in vitamins and minerals, thanks to the beetroot, cabbage, and carrots. With approximately 650 kcal per serving, it provides a balanced distribution of macros: 18 grams of protein, 65 grams of carbs, and 35 grams of fat, making it a hearty and nourishing option. However, it is higher in fat, mainly due to the pork belly.