How To Make
Recipes from Europe
If you're looking for a hearty soup, red Borscht is a must-try. Made with pork, beets, potatoes, and more, it's a great soup for the cold weather!
Pork & Bay Leaves Water & Cabbage Onion, Carrot & Beets Canned Tomatoes Olive Oil & Potatoes Tomato Paste Pepper & Salt Apple Cider Vinegar
First, add the pork and bay leaves to a pot with high sides. Fill with water, then cook for 1 hour over medium-low heat.
Next, grate the cabbage and carrots and finely chop the onion. Also, grate the beetroot at this step. Be careful since they can stain.
With an immersion blender, puree the canned tomatoes. Skip if you have tomato puree to begin with.
In a large pan, fry the carrots and onions in oil for 5 minutes over medium-high heat. Turn the heat to low and stir regularly.
Add the beetroot and fry for about 7 minutes, then add the tomato puree, paste, and salt and pepper. Stir, and simmer with lid on for 10 minutes.
Meanwhile, peel and cut the potato into even-sized cubes.
Once the hour is up, remove the pork and bay leaves from the pot. Add the potatoes, veggies in tomato mixture, and cabbage.
Cut the pork into cubes, then add the pork back into the pot. Simmer for 15-20 minutes until the cabbage and potatoes are soft.
Once done, add salt and spices to taste. Serve the borscht hot with fresh herbs, sour cream, and fresh bread. Enjoy!
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