How to cook broth for pork borscht. How to cook delicious borscht with pork - step-by-step recipe with photos of preparation. Chop and stew vegetables

Home Meat soups

Pork broth soup is present in almost every national cuisine of countries where eating pork is not prohibited by religion. This is due to the peculiar sweetness, unique flavor bouquet and pleasant aroma of the broth from pork meat and bones.

Outstanding chefs prefer pork broth when preparing soups because of its neutrality, due to which the spices introduced at the end of cooking fully reveal their inherent specific aroma.

The pig was domesticated more than seven thousand years ago, and modern archaeological finds in China push this boundary back to around eight thousand years ago.

Naturally, over such a long period of time, culinary specialists have invented many dishes and pork soups. Here are the recipes for the most delicious and famous of them, both complex and easy to prepare.

How to cook pork broth soup - 15 varieties

Pork broth
Hungarian goulash soup
Cologne pea soup
Greek soup
Navy borscht
Spicy kimchi soup with pork
Chinese Hongtun Soup
Spartan Black Stew
Pork kharcho soup
Yellow Lentil Soup
Tom Sap - Pork Ribs Soup
Soup "Tanuki jiru"
Roast pork soup
Rice soup with pork broth in a pressure cooker
Kulesh “Cossack” with barrel

Pork broth - preparing food and utensils

What meat is suitable for making broth? Absolutely any type of meat is suitable, but the fattier it is, the more nutritious the broth will be. A good option is meat on the bone. But do not use bones as the basis for a dish; after all, a lot of heavy metals and salts are deposited in bone tissue.

Can I use frozen pork to make broth? Certainly! You just need to defrost it first.

Also pay due attention to the water in which you will cook the broth. Of course, you can pour plain tap water, but this will be the first mistake in preparing the dish. Spend a little time and effort, but still prepare mineral water for the dish! Pure spring water will allow all the flavors to be revealed, the broth will be light and transparent, without sediment and “noise”.

Pork Broth Recipes

Pork broth

Recognized culinary experts claim that the broth turns out to be more saturated if the vegetables are slightly baked for it. This is how the broth is prepared according to the given recipe.

Ingredients:

Pork meat bones – 3 kilograms;
Onions - 0.25 kilograms;
Celery - 0.25 kilograms;
Carrots – 2 pieces
Garlic - 2 cloves;
Parsley - 6 sprigs;
Bay leaf – 1 piece;
Thyme - 1 sprig:
Cloves - 3 pieces.

Preparation:

Crush the garlic without peeling and wrap it in cheesecloth along with cloves, bay leaves, and thyme.

Chop onions and carrots coarsely.

Place half the onions and carrots, pork bones on a baking sheet, pour over the oil and place in an oven preheated to 240˚C for 40 minutes.

Then transfer to a saucepan, pour 2 cups of hot water onto a baking sheet and drain the fat from it into the saucepan.

Add water so that it covers the food. Put a gauze bag with spices, parsley, the remaining vegetables and bring to a boil, skim off the foam, reduce the heat to low and cook for two to three hours.

When ready, remove vegetables and spices.

How long to cook pork

When talking about cooking time, it is correct to say “cook until done.” But many, especially inexperienced housewives, require specifics. They are interested in exactly how long to cook pork for borscht or another dish. For beginners in cooking, you can define the following framework:

How to cook pork pieces

If you cut the pork into pieces 2-3 cm long and wide, it will be ready in 40-50 minutes. In this case, there should not be too much water; it should simply cover the meat. If the pork pieces are ready, the knife will go into them easily.

How to cook pork on the bone

Pork on the bone will cook for up to 2.5 hours. During the cooking process, every 15 minutes you need to lift the lid and remove the scale. To avoid an unpleasant odor, add bay leaves and allspice to the pan.

Hungarian goulash soup

The word “Goulash” itself means shepherd in Hungarian. They prepared this soup not only from pork, but also from lamb and beef. But it is most delicious from pork due to the specific aroma of pork meat.

The culinary invention of the shepherds won the adherence of the aristocracy; for example, it was the favorite soup of the Emperor of Austria-Hungary, Franz Joseph.

Ingredients:

Veal - 0.6 kilograms;
Onions - 2 pieces;
Garlic - 3 cloves;
Tomatoes – 4 pieces;
Carrots – 1 piece;
Pork fat – 2 tablespoons;
Cumin - a pinch;
Potatoes - 5 pieces;
Ground paprika – 1 teaspoon;
Bay leaf – 2 leaves;
Vegetable oil – 4 tablespoons;
Parsley roots – 2 pieces;
Red hot pepper - to taste;
Salt, pepper - to taste.

Preparation:

Stew the onion in vegetable oil, add thyme, parika, hot pepper and heat for a couple of minutes. Add some water.

Add the meat cut into pieces and simmer for ten minutes.

Chop the potatoes, carrots, parsley roots, put them in a saucepan and add 1 ½ liters of water, add salt and simmer under the lid for half an hour.

The soup is ready.

Cologne pea soup

This dish is one of the TOP 10 classic dishes of traditional Cologne cuisine; not a single city carnival can do without it.

Ingredients:

Pork legs – 2 pieces
Bacon – 0.2 kilograms;
Unshelled peas – 0.5 kilograms;
Onions – 2 pieces
Potatoes – 5 medium tubers;
Marjoram – 1 teaspoon;
Garlic – 2 cloves;
Thyme - to taste;
Black pepper - to taste;
Salt - to taste.

Preparation:

Soak peas overnight

In the afternoon you can start preparing the soup.

Pour water over the legs and cook until it starts to boil, skim off the foam and add the peas. Cook for three hours.

Cut the onion and potatoes into small cubes, grate the carrots. Finely chop the bacon.

In a preheated frying pan, first fry the bacon, and then the carrots and onions.

When the legs are ready, separate the meat from the bones and place it in a pan, add the potatoes. After boiling for ten minutes, add marjoram, finely chopped garlic, thyme, fry and cook over low heat for twenty minutes.

The soup is ready.

Pork broth - secrets and useful tips from the best chefs

No matter what you plan to use the pork broth for, always add onions when cooking it. This vegetable has a completely neutral taste and at the same time gives the brew a pleasant aroma.
What ingredients can make a dish tastier? Take vegetables, just keep in mind the following: bell pepper will give the broth sweetness, tomato will give sourness, fried carrots and onions will give a sweetish taste and a yellowish tint.
Dried vegetables and herbs are a very good addition. We already know how to cook pork broth with dried mushrooms, try dried tomatoes too. The broth will acquire not only a special aroma and taste, but also a darker, more attractive brown hue.
For dried herbs, you can try adding fennel and basil to the broth.
We are used to using parsley in the form of greens, forgetting about the roots. Meanwhile, they have a very bright aroma, which is generously “shared” during heat treatment. Use parsley roots as one of the ingredients.
If you plan to use pork broth for cooking after jellied meat, then you need to cook it from the bones and best in a slow cooker.
How and for how long can pork broth be stored? Today, almost all housewives know this method - pour the finished broth into ice trays and freeze. Afterwards you can add ice cubes to soup or borscht. Even in small quantities they will give the dish the necessary charm in the form of a delicious meaty smell. Alternatively, you can simply store the broth in any container in the freezer. It is better to store the broth in the refrigerator for no more than five to seven days.
Don't forget to strain the broth after it's cooked. And best of all, don’t be lazy and do it twice. Even if you remove the noise during boiling, you will still find sediment at the bottom of the pan afterwards.
What parts of the pulp are most suitable for broth? Try boiling the shoulder or loin - the broth will be amazing.
In order for the meat to give all its taste and juice to the water, it is best to place it in cold or lukewarm water, and salt it when the water boils.

Useful links:

Greek soup

The cream cheese it contains gives this dish of Greek cuisine a particularly delicate taste.

Ingredients:

Pork – 0.35 kilograms;
Onion – 1 piece;
Red and yellow bell peppers – 2 pieces;
Tomatoes in their own juice – 1 can;
Garlic – 3 bulbs;
Rice – 70 grams;
Cream (10%) – 150 milliliters;
Olive oil for frying;
Cream cheese – 80 grams;
Salt, pepper - to taste.

Preparation:

Cut the meat into cubes and fry in olive oil.

Blend the tomatoes, add the juice from the jar to the meat, add a liter of water, and wait until it boils. Reduce heat and simmer for fifteen minutes.

Chop the onion and garlic and sauté.

Cut the pepper into squares, add to the half-sautéed garlic and onion. Cook until golden brown. Place in a saucepan and cook for ten minutes.

Add rice, add cream, salt, add spices, simmer over very low heat for five minutes and add cheese. Continue cooking for five minutes.

Remove from heat and let it brew.

Spicy kimchi soup with pork

Spicy soup with pickled vegetables of traditional Korean cuisine.

Ingredients:

Pork – 0.3 kilograms;
Green onion – 1 piece;
Onion – 1 piece;
Pepper or green – ¼ pod;
Peking cabbage pickled kimchi – 0.3 kilograms;
Broth – 0.5 liters;
Green bell pepper – ¼ fruit;
Garlic – 1 clove;
Funchoza – 20 grams;
Vegetable oil – 1 tablespoon.

Preparation:

Cut the pork and cabbage into cubes. Onion - in thin half rings, pepper - in strips. Grind the garlic, chop the green onions.

In a thick-bottomed saucepan, fry the cabbage and meat for 10 minutes. Then add onions (onion and green), continue frying for five minutes.

Pour boiling broth over and add pepper.

Cook for five minutes, then add funchose and cook for five minutes.

Add salt.

Divide the soup into bowls, adding the white part of green onion, slices of hot pepper and chopped garlic to each bowl.

Recipe with pork and cabbage

We start preparing a simple recipe for a delicious dish by cooking homemade bone broth. To do this, wash the seeds and fill them with cool water. Heat to a boil, cook over very low heat for 2-3 hours.

To get a more rich first, the finished broth with bones is kept in the refrigerator for a day. The cooled fat floats to the surface, where it can be skimmed off - this is a very simple way to degrease the finished dish.

Then we remove the bones, strain the liquid, add a piece of pork, and cook meat and bone broth from the pulp for at least two hours.

While the base is being prepared, wrap the washed beets in parchment paper and bake in the microwave until half cooked. This will allow you to avoid pre-frying the beets and make the dish more healthy.

When the base is almost ready, we begin preparing the vegetables for the classic version. Peel and chop the onion, parsley root and carrots. Fry the vegetables in a spoon of butter or the fat that was removed earlier. When the vegetables become soft, remove the roast to the side.

Peel the potato tubers and cut them into cubes.

Take out the finished meat, add potatoes, cook for about ten minutes. Meanwhile, cut the meat into portions to get a delicious pork borscht.

Finely chop a third of the fresh cabbage and place it in the pan 10 minutes after the potatoes.

Peel the cooled beets, roughly chop them, and place them in a pan with cabbage and pork after 10 minutes. At the same stage, add fried vegetables with chopped meat. During the process, salt the red borscht with pork to taste, and add vinegar for acidity if desired.

Serve the deliciously cooked first dish with beets, fresh herbs, finely chopped garlic and a spoonful of sour cream.

Bon appetit everyone!

Chinese Hongtun Soup

One of the translations into Russian of the meaning of the word huntun is Chaos, which in Chinese mythology denotes the hidden fundamental principle of the world, which has not yet appeared. The clever name, on the one hand, reflects the complexity of preparing this dish, which was served to the table of the emperors of China, and on the other hand, the unique taste, which seems to include all possible delicious taste sensations.

Ingredients for broth:

Meat pork ribs – 1 kilogram;
Duck frame – 1 piece;
Chicken wings – 1 kilogram;
Minced pork from ham – 0.6 kilograms;
Shaoxing wine – 0.3 liters;
The white part of the green onions is a large bunch;
Ginger, root – 10 centimeters;
Sichuan pepper – 1 tablespoon;
Small chili pod – 2 pieces;
Cinnamon – 1 stick;
Star anise – 3 stars.

Preparation of broth:

Place half of the bones and meat in a saucepan, add coarsely chopped third of ginger, half of onion. Add Shaoxing wine, add water so that it covers the food, bring to a boil, reduce heat to low and simmer covered for two hours. Strain.

Pour the strained broth over the remaining half of the meat, the remaining onion, a third of the ginger, bring to a boil, reduce the heat to low and cook for another two hours. Strain

Pour the strained broth into a clean saucepan, add the remaining ginger, chili, star anise, Szechuan pepper, and cinnamon. Bring to a boil, reduce heat to medium and simmer for ten minutes.

Freeze the resulting broth for several hours. Then transfer to the bottom shelf of the refrigerator for gradual thawing.

This broth can be prepared in advance and stored in the refrigerator.

Now you can prepare the huntuni. This process includes several steps.

1. Preparation of minced meat.

Ingredients:

Peeled shrimp – 0.25 kilograms;
Pork brisket – 0.25 kilograms;
Beijing cabbage – 1 small head;
Shiitake mushrooms – 4 pieces;
Green onion – 1 bunch;
Ginger root – 3 centimeters;
Oyster sauce – 1 tablespoon;
Light soy sauce – 1 tablespoon;
Shaoxing wine – 1 tablespoon;
Sesame oil – 2 teaspoons;
Egg white – 1 piece;
Corn starch – 1 tablespoon;
Saar -2 teaspoons;
Ground white pepper – 1 teaspoon;
Salt – ½ teaspoon.

Preparation:

Finely dice the shiitake caps, Chinese cabbage, and green onions. Grate the ginger on a coarse grater, squeeze out the juice, and discard the pulp.

Chop the pork into mince. Using the thick side of a knife, beat off the shrimp and combine with the pork. Pepper, salt and mix thoroughly. Add the remaining ingredients (the onion is added at the very end) and mix thoroughly again, cover with film and refrigerate for half an hour.

During this time, prepare the dough.

2. Preparing the dough.

Ingredients for the dough:

Flour – 300 grams;
Water – ½ cup;
Egg yolk – 1 piece;
Salt – a pinch.

Preparation:

Beat the yolk with salt and ¼ cup of water. Prepare a thoroughly kneaded dough from the double-sowed flour and egg-water mixture, roll it into a ball and let rest for half an hour.

Cut into small pieces and roll into thin squares.

3. Modeling. Place a teaspoon of minced meat on each square, fold it diagonally in half and connect the edges of the triangle, then wrap it evenly around the minced meat.

4. Making soup.

Ingredients:

Broth - 2 liters;
Hongtuni - 30 pieces;
Beijing cabbage – 1 small head;
Black muer mushrooms – 1 package;
Shimiji mushrooms – 1 handful;
Light soy sauce, salt, chili pepper, green onions, cilantro - to taste.

Preparation:

Pour boiling water over muer mushrooms, wait until they swell, remove the base and cut into wide strips. Chop the cabbage and divide the shiimeji mushrooms.

Bring the broth to a boil, add huntuni and muer hornbeams. Cook for six to eight minutes. Before finishing, add cabbage and shimiji mushrooms.

When serving the soup, place huntuni, cabbage and mushrooms in a plate, pour in the broth and sprinkle with finely chopped chili peppers and green onions to taste.

Light soy sauce is used instead of salt.

If you want to prepare this soup in accordance with the high traditions of the chefs of the imperial court, then instead of water use strong, rich chicken broth, prepared without seasoning.

Spartan Black Stew

Ancient authors, including Plutarch, believed that it was this dish, which Spartan warriors consumed daily, that gave them strength and courage.

Ingredients:

Pork knuckle – 0.3 kilograms;
Pork pulp - 0.4 kilograms;
Lentils – 0.3 kilograms;
Wine vinegar – 1 tablespoon;
Olives – 50 grams;
Carrots – 200 grams;
Onions - 2 pieces;
Olive oil – 100 grams;
Water – 2.5 liters;
Pork blood – 0.3 kilograms;
Salt - to taste.

Preparation:

Boil the pork over low heat for 1 hour. Add lentils and cook for half an hour.

Prepare carrots, onions and olives for frying in olive oil. When the onion becomes translucent, pour the blood into a frying pan and fry the resulting mass. Add vinegar, stir and turn off the heat.

Transfer the roast with blood to a saucepan and cook for another 30 minutes, stirring constantly.

Served in deep cups with separately laid out pieces of meat.

Pork kharcho soup

This recipe, unlike the classic one, includes potatoes for satiety. To prepare six servings you will need the following.

Ingredients:

Pork – 0.6 kilograms:
Potatoes – 3 tubers;
Onions - 2 pieces;
Rice – 100 grams;
Tomatoes – 4 pieces;
Garlic – 1 head;
Vegetable oil – 30 grams
Khmeli-suneli - to taste;
Red pepper - to taste;
Salt - to taste;
Water – 2.5 liters.

Preparation:

Cut the pork into pieces measuring 3x3 centimeters, add cold water and cook for forty minutes over low heat.

Cut the onion into cubes.

Cut the potatoes into cubes.

Forty minutes after starting to cook the meat over low heat, add rice, potatoes, and onions to the soup and cook for another twenty minutes.

Blanch the tomatoes, remove the skin and finely chop. Simmer over low heat in a frying pan for five minutes. Place in soup. Add suneli hops and cook for five minutes.

Finely chop the greens and garlic. Add to kharcho and remove from heat. Let it brew.

Yellow Lentil Soup

One of the advantages of this delicious soup is its ease of preparation and the absence of the need to soak the legume component - lentils.

Ingredients:

Pork – 0.5 kilograms;
Water – 2.5 liters;
Lentils – 0.25 kilograms;
Large carrots - 1 piece;
Vegetable oil – 2 tablespoons;
Potatoes - 3 medium tubers;
Onion – 1 piece;
Garlic - 3 cloves;
Dill - several sprigs;
Salt, spices - to taste.

Preparation:

Make broth from the pork, remove the meat, cut into pieces and return to the pan.

Sauté onions and grated carrots until golden brown and place in a saucepan along with diced potatoes.

Cook until the potatoes are ready.

Remove from heat, add finely chopped dill and crushed garlic.

Ingredients for Borscht with Meat:

Water – 3000 ml
Beef – 350 g
Potatoes - 250 g
White cabbage / Cabbage - 130 g
Beetroot – 200 g
Carrots – 100 g
Onion - 100 g
Tomato paste - 2 tbsp. l.
Vinegar - 2 tsp.
Sugar - 1 tsp.
Garlic - 2 teeth.
Bay leaf - 3 pcs
Vegetable oil - 2 tbsp. l.
Salt - to taste
Black pepper - to taste

Cooking time: 110 minutes

Number of servings: 6

Tom Sap - Pork Ribs Soup

This soup of Thai cuisine, due to its excellent taste, has gained popularity not only among tourists coming to Thailand. It is included in the TOP 10 most delicious dishes of Thai cuisine.

Ingredients:

Pork ribs – 0.5 kilograms;
Garlic – 1 head;
Fish sauce – 50 milliliters
Vegetable oil – 3 tablespoons;
Chicken broth – 1 liter;
Lemongrass – 4 stems;
Kaffir lime leaves – 3 pieces;
Ginger – 50 grams;
Champignons – 4 pieces;
Sticky rice – 100 grams
Boiled pork tongue – 1 piece;
Lime – 1 piece;
Mint – 1 bunch;
Tarragon grass – 1 bunch;
Sticky rice – 0.2 kilograms;
Brown sugar - a couple of pinches;
Lemon grass – 2 sticks;
Cilantro – 50 grams;
Galangal – 50 grams.

Preparation:

Let the sticky rice cook for twenty minutes.

Blend galangal, cilantro, brown sugar, fish sauce, garlic. Rub the resulting mixture onto the sliced pork ribs. Leave for twenty minutes.

Place a pot of chicken broth on the fire. Using the back of a knife, lightly chop off the lemon grass stems and add to the broth. Add ginger, mashed lime leaves - cook without letting it boil for ten minutes, then pour in 2 tablespoons of fish sauce.

Fry the pork ribs without removing the marinade until a crust appears and place in the broth. Cook for ten minutes and then add the chopped mushrooms.

Cut the boiled tongue into strips. Squeeze the juice out of the lime.

Pour the prepared broth into a deep bowl, put the cooked ribs, put tongue, mint leaves and tarragon on top and add lime juice to taste.

Serve rice separately.

Pork broth: cooking tips, cooking time and calorie content

Of all the dishes that are traditionally served as a starter in Russian cuisine, broth is the lightest and healthiest. It has a magical effect on the body, almost therapeutic, saturating a person with easily digestible fats and proteins. In addition, broth is the main ingredient in the preparation of many other dishes - soups, jellies, sauces and much more.

Broth is made from several basic types of ingredients. So it can be vegetable, meat, mushroom, fish or chicken.

From a nutritional point of view, the most valuable is chicken - light, low-calorie, it has a beneficial effect on the stomach even in the case of gastrointestinal diseases.

But pork broth is considered the most nutritious and one of the most delicious. It is denser, aromatic and rich. Its calorie content is also higher, and in general it is not a dietary dish. Its fat content will depend on the meat that was used for cooking.

Soup "Tanuki jiru"

Initially, this soup of Japanese cuisine was prepared with raccoon meat, but over time it was replaced with pork meat as the most suitable in taste.

Ingredients:

Pork – 0.2 kilograms;
Soybean sprouts – 100 grams;
Daikon – 50 grams;
Sesame – 1 teaspoon;
Sesame oil – 1 tablespoon;
Miso paste – 4 teaspoons;
Broccoli – 50 grams;
Dry wakame seaweed – 10 grams.

Preparation:

Cut the pork and daikon into thin strips and fry in very hot sesame oil. Make broth from meat and seaweed.

When the meat is ready, add daikon, soy sprouts, and broccoli to the broth, cook for five minutes, add the miso paste diluted in the broth and immediately turn off the heat.

Let it brew and serve, sprinkled with toasted sesame seeds.

Roast pork soup

Ingredients:

Pork pulp -0.5 kilograms;
Fresh tomatoes – 0.2 kilograms;
Potatoes - 3 tubers;
Onion – 1 piece;
Carrots – 1 piece;
Vegetable oil – 3 tablespoons;
Dill – 1 bunch;
Salt, spices - to taste.

Preparation:

Fry the pork pulp, cut into small pieces, in a thick-bottomed pan until a crust appears.

Chop the onion and grate the carrots on a coarse grater.

Place fried meat and onions into boiling water. Cook over low heat for half an hour.

Sauté the carrots and place in a saucepan along with the chopped potatoes and chopped tomatoes. Cook until the potatoes are ready.

When serving, garnish with chopped herbs.

How to cook delicious borscht with pork

It's time to remember the immortal: “Do you like yesterday's borscht? Come back tomorrow!" Yes, a plate of borscht is beautiful, mesmerizingly fragrant and very tasty. Can be served for lunch. Bon appetit!

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Classic recipe. The most delicious borscht

Rice soup with pork broth in a pressure cooker

Ingredients:

Pork – 0.4 kilograms;
Potatoes – 4 tubers;
Carrots – 1 piece;
Onions - 2 pieces;
Rice – 1 multi-cup;
Parsley, dill - to taste;
Salt, spices - to taste.

Preparation:

Sauté chopped onions and coarsely grated carrots in a multicooker bowl, add chopped meat and fry for another fifteen minutes.

Add rice, add potatoes, add salt and spices and add hot water.

Turn on the “Soup” mode and set the cooking program for fifty minutes.

Add the greens 10 minutes before the end of cooking.

Cooking features

Real borscht is thick, aromatic, and has an appetizing red color. To cook just like this, you need to know the technology of its preparation. Mistakes will cause the beets to become discolored and the soup itself to look cloudy brown and undesirable to eat.

You can find recipes for borscht without pork and without meat at all, but it is impossible to cook it without beets. This is one of the main ingredients in this category of first courses; without it, borscht turns into cabbage soup. It is advisable to choose beets of salad varieties. It is small in size and bright in color.
Another important ingredient in borscht is cabbage; it can be fresh or pickled. Be sure to add onions, tomatoes or paste made from them. Other ingredients, such as carrots, potatoes, beans, peppers, meat, may or may not be included in the recipe; they are optional. This allows you to prepare borscht according to a variety of recipes, choosing an option taking into account your taste and the availability of certain products in the refrigerator.
If you add raw beets to the soup, they will cook for a long time. During this time, it will lose its color, become pale and unappetizing. The beets are placed in the soup already prepared no more than 10 minutes before it is ready. Most often it is used for frying, less often it is baked whole and then grated.
When preparing roasted beets, experienced cooks add acid (lemon juice, vinegar) to it and spare no oil. This helps the vegetable better retain its bright color.
When cooking borscht with pork, it is important to prepare a clear and rich broth, which serves as the liquid base of the soup. The most flavorful broth is obtained when using meat on the bone. To prevent it from becoming cloudy, the foam that forms on its surface is removed, and the liquid is not allowed to boil violently. It is better to cook the broth over low heat, covering (but not completely closing) the pan with a lid.
Don’t be afraid to cook a lot of borscht: the next day, after it has steeped, it becomes even tastier.

Borscht is most often seasoned with chopped garlic and herbs, and sour cream. The dressing for borscht with pork can include lard (salted), crushed in a blender. It is recommended to put the dressing directly into the plates. If you put it in a pan, the borscht will quickly turn sour. To prevent this from happening, just boil the soup for 2-3 minutes.