Borsch with beans and meat

Every housewife has her own recipe for borscht, including mine! Borsch with meat broth and beans turns out hearty, fragrant, and rich. Everyone who ate my borscht was satisfied and full! Agree, from one set of products you can cook completely different tastes!

Ingredients

• Pork (for bones and flesh) - 350 g
• Water - 2.5 liters
• Beans (white Blanche) - 1/4 cup.
• Potatoes (medium) - 3 pcs
• White cabbage / Cabbage - 100 g
• Sauerkraut - 100 g
• Beets (small) - 1 amount
• Onions (medium) - 1 pc
• Pepper mix (red, yellow, and green)
• Oil (for frying) - 3 tbsp. l.
• Tomato paste - 1 tbsp. l.
• Dill - 2 branches.
• Parsley - 2 branches.
• Salt - 1 tsp.
• Bay leaf - 1 pc

Directions

1. To begin, half a cup of beans was washed well and soaked overnight. In the morning a whole glass came out. I used only half a glass and froze the other half (everything will work out on the farm). She poured boiling water over the sauerkraut. Potatoes and beets were washed and peeled. Peel an onion.
2. Pour cold water over the meat and place it on the stove. Cook the broth over low heat for about one hour, removing the foam after boiling. Salt. At the end of the hour, I take out the meat and pour it into the bean broth. Cook over low heat for about 30-40 minutes.
3. Meanwhile, cut the potatoes into cubes and onions into cubes. Grate the beets on a large grater. Shake the white cabbage into small straws. I buy a mixture of three peppers in the store in frozen form (usually prepared in the summer, but with the birth of a child was not before). I check the beans for readiness and add potatoes, white cabbage, and sauerkraut. Cook for 10 minutes.
4. Time to prepare the dressing: in a preheated pan with oil send onions and beets, and fry over medium heat for 5 minutes.
5. Then add a mixture of three peppers, fry for another 2 minutes and add tomato paste, stir for about 2 minutes.
6. I send the finished dressing to the broth, and put a bay leaf. I also add chopped meat. Bring to a boil and simmer for another 5 minutes. After that, turn off the heat and allow it to infuse for an hour.
7. Meat borsch with beans is ready! A little greens and sour cream on request! Bon appetit!