Vegetable borscht with pork ribs
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We clean the vegetables, cut them into the desired shape and boil them in 3 l of water.
Separately wash the smoked pork rib in some water, portion it and put it in boiling water. First I throw the water and then I put the pieces of rib in the water in which the vegetables boil.
We also put the borscht to boil in a separate saucepan, and when the soup is ready it is put over and the boiled borscht. Let it boil for a few more minutes and the soup is ready. we serve this borscht we put chopped green parsley as small as possible, pepper and whoever wants it faster can serve it with a red hot pepper.
After the vegetables and meat have boiled well, we beat the eggs and pour them over the borscht, to form rags. Whoever wants can serve this soup with 2 or 3 tablespoons of sour cream. Enjoy !!!
PIG SOUP WITH VEGETABLES
I haven't prepared a sour soup for a long time and, looking through the fridge, I immediately decided on a peasant pork soup with vegetables that is very popular in my house.
- 500 gr. pork with bone
- 1 onion
- 1 carrot
- 1 parsley root
- 1 pc. leek
- 1 pc. celery (4 cm.)
- 1 zucchini
- 2 potatoes
- 200 gr. frozen vegetables (peas, green beans, carrots, cauliflower)
- 600 ml. borsch
- 5 tomatoes
- 200 ml. broth
- Shredded tarragon
- 1 link parsley
I wash the pork well and put it to boil in a pot with 3 liters of cold water.
I froth it well a few times, and when it is half cooked, I add the onion, the leek and the chopped roots in tiny cubes.
After 10-15 minutes, add the potatoes and zucchini, also prepared in suitable cubes, followed by the frozen vegetables.
Meanwhile, put the borscht in a saucepan to boil for a few minutes and put the plum tomatoes on the large grater, which I turn over in the soup with the broth and the boiling borscht.
Add half a teaspoon of chopped tarragon, adjust the taste of salt and leave the soup on the right heat for 5 minutes.
Before serving, sprinkle plenty of fresh parsley and enjoy it with a tablespoon of sour cream and 2-3 hot peppers.
Take the pork ribs and clean the skin. Don't skip this step if you don't want the meat to stay strong.
Apply the BBQ sauce on the ribs, grease well to reach their entire surface. You can use a brush, but you can also use your hands.
Cover the ribs with cling film and leave in the fridge overnight. You can skip this step, but the longer it stays, the more tender and fragrant the discharge will be.
The next day take a tray and place a baking sheet in it, if you have one. Put oil in a tray or on a sheet and place the pork ribs.
Wrap well with aluminum foil and put the tray in the preheated oven at 170 degrees.
It lasts about an hour and 45 minutes.
Remove the foil, grease with BBQ sauce and brown for about 10 minutes at 220 degrees.
How to prepare pork ribs with rice and mushrooms
First we will take care of the ribs. Wash them and degrease them if they have excess fat. In a saucepan put the oil and a cup of water, cover with a lid and let them boil until the water drops. -beautiful on both sides in the fat left in the bowl.
Add the grated carrot, onion and chopped pepper. Sprinkle with a pinch of salt and sauté until the vegetables begin to soften slightly, then add the cleaned and larger chopped mushrooms.
After the mushrooms have softened, add the rice.
Add about a liter of water, salt and pepper to taste. Cover and simmer until the rice is almost ready. Now add the tomato juice and cook for another two to three minutes.
Extinguish the fire, sprinkle with chopped parsley and the food is ready. Enjoy!
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Vegetable Stew with Pork & # 8211 Slow Cooker Crock Pot
Why did I call it the vegetable stew with pork and not the other way around?
Because vegetables predominate, they are twice the volume of meat, meat is like that, just for taste :))
I prepared this stew at Crock Pot and I was very satisfied with the taste and flavors kept during the heat treatment.
I like this miracle pot, I put all the ingredients in it, I set the schedule and time and I go to mine.
I don't mix, I don't add ingredients along the way, I don't care that it gives me food on the fire or that it clings to the walls of the vessel, these worries are gone.
And even if it takes a long time to prepare food, this dish does not consume much current, only as much as a light bulb, so since I use it I have not noticed an increase in electricity bill.
I highly recommend it, especially to those who do not have much time to stay in the kitchen!
[ingredients title = & # 8221Ingrediente & # 8221]
- 500 gr lean pork
- 100 ml of olive oil
- 50 gr butter
- 2 yellow onions
- 1 red onion
- 2 carrots
- 1 parsnip root
- 1 parsley root
- 1 small celery root
- 1 small zucchini
- 1 capsicum
- 1 bell pepper
- 1 red
- 3 small heads of garlic
- 2 tablespoons sweet ketchup
- 1 tablespoon spicy ketchup
- a thyme powder
- an oregano powder
- a basil powder
- 2 was dafin
- 1 tablespoon salt
- enough water to cover everything
Preparation time: 4 hours
[preparation title = & # 8221Preparation & # 8221]
We clean and wash the vegetables well, then divide them in two.
We cut half of the vegetables into cubes, or various shapes, and we chop the other half in the robot.
We cut the meat into smaller cubes.
Put the oil and butter in the Crock Pot, add the meat, sprinkle salt on it, add the chopped vegetables, sprinkle the spices, bay leaves, then add the vegetables passed through the robot and the ketchup, sprinkle a little more salt and mix everything.
Add enough water to cover the ingredients, cover the bowl with the lid provided, connect the appliance to the power supply and set the slow mode for an interval of 4 hours.
20 minutes before the time expired, I lifted the lid and tried if the food was prepared, then I seasoned it with spices and salt and mixed it lightly in the bowl.
Now, the time to prepare a meal also depends on the type of ingredients.
If it is found that they have not been prepared enough in the set time, it can be extended.
For me, they prepared well in the four hours set.
After disconnecting the appliance from the power supply, add the chopped parsley to the bowl.
We serve vegetable stew with pork with pickles or salad.