Directions

• This is probably one of the simplest recipes for a thick soup full of vitamins. I chose to use fresh bone-in pork to flavor this red borscht even better. As I mentioned before, this borscht can be made using only vegetables, it’s your choice.
• First, wash the meat well with cold water and boil it. This is the longest part of the whole recipe because we have to cook the meat very well until it comes off the bone easily. As soon as the foam forms on the surface of the water, remove it with the help of a spoon. Lather as many times as necessary until the water becomes clean.
• While the meat is boiling, we have more than enough time to prepare the vegetables. I chopped the carrots, onions and peppers into small cubes. I did the same with zucchini, only I cut them into larger cubes. I cut the cabbage into fringes and grated the beetroot.
• After the meat has cooked very well, we can start adding the vegetables. The first time I add onions, peppers and carrots and let them boil for 10 minutes. Then I added the zucchini, followed by the cabbage. Top up with water if you think the soup is too thick. Season with salt and pepper to taste and add borscht.
• Finally, I put the red beets that I didn’t boil for more than 10 minutes. Turn off the fire and add finely chopped greens. Serve hot borscht with yogurt and fresh bread. Hope you enjoy this recipe and I can’t wait to find out what versions of red borscht you prepare.