Borscht with pork

Borscht with pork

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First, put the meat to boil and froth very well after it starts to boil.

Leave it for about 15 minutes while it keeps foaming, until it stays clean.

Add salt and let it boil for about 20 minutes.

Meanwhile, clean and cut the vegetables, all the vegetables finely.

Add to the soup and leave for about 10 minutes, then add the broth and dill and continue cooking.

After another 10 min. put the pasta and a cube of knorr or vegeta.

Boil for as long as indicated for paste (write on the package), then top with lemon salt.

If you have borscht, put the borscht together with the pasta.

Add more pepper and set aside the pan.

Leave for 2 minutes and then add the chopped green parsley.

It can be served on a plate with sour cream, at choice.

Paprika with Pork

Today we will do Paprika with Pork. I will show you my mother's recipe, as she has been doing for over 40 years. A delicious food perfect for any day of the week.


1.5 kg of diced potatoes
500 grams of diced pork (I have a back)
3 large onions cut into scales
2 chopped capsicums julienne
1 bunch of chopped green parsley
1 tablespoon paprika
2 bay leaves
100 ml oil
salt and pepper to taste

We start by sautéing the onion with the capsicum and the meat in oil. We add a little salt to soften them faster. From time to time we mix with a wooden spoon. We keep it on the fire for about half an hour, over medium heat.

Then, put the paprika, season with pepper, mix and put 2 liters of hot water. Put the bay leaves and let it simmer over medium heat for about another hour, or until the meat is almost cooked. Towards the end, add the potatoes and parsley leaves and let them boil for half an hour, until they boil as well. If necessary, season with salt and pepper to taste. When the food is ready we turn off the fire and we can serve.

Look how good it looks! The meat is broken into strips, the potatoes are also cooked. Everything looks so appetizing, and I can't tell you the taste.

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Borscht with smoked pork

Simultaneously with the first snowflakes falling in the "Garden of the Mother of God", the Romanian television nation begins to be emotionally bombarded by "white hell", "white plague" (a sign that we already have a layer of snow of about 5-10 cm) and "Cracking rocks" or "the harshest winter in the last hundred / thousand years" (a sign that daytime temperatures have dropped below 270 K). I remember nostalgically the times when it started to snow in mid-November and the snow stopped at the end of March, the frosts of -20 ˚C were a common phenomenon, and the only known code (apart from the road and criminal) it was the frozen code, about the only fish displayed in the gallantry at Alimentara.

If it's still a time not to kick a man out of the house, let alone a dog, it's time to get used to the kitchen, at the mouth of the stove, and to cook dishes for the season. Or what could be better, more nutritious and warmer than one hot borscht with smoked? If you don't have it, or you're too comfortable to buy smoked bones, of course you don't have anything in the house. smoked ham, ori smoked ham. You can use them with confidence, on the system patented by Maria Antoaneta (n.n .: the lady who lost her head after Louis XVI - literally): "if they don't have bread, let them eat cake!"

What do you need?

  • 250 g smoked pork ham (boneless)
  • 250 g smoked pork ham
  • 400 g white potatoes (about 2 large potatoes or 3 smaller ones)
  • 1 medium celery (250 - 300 g)
  • 2 large carrots (about 150 - 200 g each)
  • 1 parsley (root, 150 - 200 g)
  • 1 medium red onion
  • Gras red bell peppers
  • 1 small box (75 - 80 g) tomato paste with 24% dry matter
  • 2 L of water
  • 250 - 300 mL borscht
  • 400 g cooking cream (or even cream), with at least 30% fat
  • 2 tablespoons dried tarragon
  • Salt and pepper - to taste.

How do you proceed?

In a large pot (minimum 4 L capacity) boil the pork smoke cut into large pieces and boil it, at the right heat, with the pot covered for about 30-35 minutes (since the water starts to boil).

  • peel the onion and finely chop it
  • clean the roots, wash them and cut them into small cubes
  • peel the potatoes, wash them and cut them into cubes slightly larger than the chopped roots
  • cut the bell pepper (previously washed) into small cubes

Add the vegetables prepared in this way to the pot with the smoked soup and cook them, over low heat, covered, for 25-30 minutes, or until they are penetrated.

Add the tomato paste, mix and bring to a boil.

Add the borscht, then bring to a boil.

Season with salt and pepper, add the cream and bring to the boil.

Match the final taste, adding - if necessary - borscht, salt, pepper, then add the dried tarragon. Stir, remove the pot from the heat and keep covered until ready to serve.

It is served hot, with or without bread, with or without hot peppers, together with a glass of Sătmar brandy aged for at least a decade. So, to whet the appetite.

Have fun and see you healthy again!

Pork Borscht - Recipes

Grill | International

800 gr pork shoulder
120 gr Sos Barbecue Univer
220 gr wheat flour
1 whole egg
300 ml milk
60 gr caster sugar
1 teaspoon sugar piled with baking powder
20 ml sunflower oil + a little oil for frying
60 ml maple syrup, for serving

Preheat the oven to 160 degrees. Grease the pork shoulder well with Barbecue Univer Sauce, then place it in a heat-resistant bowl and pour a finger's water under it. Cover with aluminum foil and cook for 90 minutes. After that, remove the aluminum foil, grease the whole piece of meat again with a Salsa Barbecue Univer with a brush and let it cook for another 45-50 minutes, until it browns nicely and becomes soft. Remove from the oven and let it rest, then break the still hot meat into smaller pieces with a sharp knife and fork.
For the American pancakes, put all the ingredients in a blender and mix them well.
Grease a pan with a little oil and pour with a small polish of the composition, frying a palm-sized pancake - 2-2 minutes on each side, until golden brown.
Pour a little maple syrup on the freshly fried pancakes and serve them with shredded pork steak greased with Barbecue Univer Sauce.

Greek style pork steak

I ate this type of steak in Greece and was amazed at how well halloumi cheese goes with the meat. Because this type of cheese has a fairly high melting point, it retains its shape during cooking. You have another recipe for halloumi on the blog.
Be sure to use fatty meat, not very large pieces, to make it faster. Choose the spices according to your own taste. I used a Greek mix for meat, which contains oregano, pepper, cumin and pepper flakes. I think thyme and garlic powder work well.

  • 1 kg pork tenderloin (or neck)
  • 200-250 g of halloumi cheese
  • salt, spices (thyme, garlic powder, pepper, etc.)

Cut the meat into suitable pieces, salt and season, and leave for about 1-2 hours at room temperature.

Halloumi cheese is cut into pieces with a side of about 2-3 cm. Season with spices and mix with meat.

Put everything in a tray, cover with a lid or aluminum foil and put in the preheated oven at about 200 degrees C. After half an hour remove the foil and mix the composition a little. Leave the tray uncovered for about 30 minutes, until the meat and cheese are browned.

The steak is served immediately, but it is good and reheated.

The meat is very tender and the halloumi cheese is soft and lightly rubberized, soaked in the juice of the meat, a delight!

Pork and borscht soup

Although I usually cook light chicken soups, these days I had a craving for a & # 8220serious & # 8221 soup, full and full of sour cream.

For my favorite soup, we need:
& # 8211 600g pork tenderloin (fatter and tastes great in soup)
& # 8211 3-4 morvovi
& # 8211 3-4 potatoes
& # 8211 leustean
& # 8211 half a bunch of parsley
& # 8211 a large bag of borscht with sour cream
& # 8211 4 liters of water
& # 8211 salt, vegeta

In about 4 liters of salted water and vegetables, cook the sliced ​​pork. When the meat is almost cooked (to taste) add the diced carrots and potatoes. When the carrots and potatoes are cooked, add the borscht, larch and parsley. Let the soup boil for a while and that's about it.

It is served to taste, with or without sour cream & # 8230 I prefer with a lot of sour cream.


Step 1

Souvlaki with pork

If you use wooden chopsticks, soak them in warm water for 20 minutes to prevent burning.

In a bowl, mix the pork cubes with olive oil, crushed garlic, lemon peel and cumin. Season with salt, pepper and lemon juice. Mix well and cover with a plastic wrap and leave to soak while you prepare the sauce and grill.

For the Tzatziki sauce, put in a bowl the chopped dill, chopped mint, chopped cucumber, lemon juice, yogurt and mix well.

After you have prepared the sauce, place the meat cubes on the wooden chopsticks, forming skewers. After you have formed them, grease the grill with a little olive oil and put the skewers on it and leave them for 8 minutes, 2 minutes on each side or until they are well browned, always turning them so as not to burn or glues. Serve them on a stick with Tzatziki sauce.


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