Moldova-style Borscht

Name: Moldova-style Borscht
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced pork loin; 2 Carrots; 1 Beets; 1 Onions (minced); 1 Potato; 1 Bay leaf; 2 Tomato (or tomato juice); 1 Italian parsley; 1 Dill (optional); 1/2 tbsp Salt; 1 Pepper

cookpad.japan @cookpad_jp

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.
It'll warm you up!

Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.
It'll warm you up!

Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

cookpad.japan @cookpad_jp

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.
It'll warm you up!

Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.
It'll warm you up!

Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

Saved

Ingredients

4 servings

200 gramsThinly sliced pork loin
2Carrots
1Beets
1Onions (minced)
1Potato
1Bay leaf
2Tomato (or tomato juice)
1Italian parsley
1Dill (optional)
1/2 tbspSalt
1Pepper

Saved

Steps

1

Use a large cheese grater to grate the carrot and beets. Cut the potato into cubes. If you don't have a cheese grater, julienne the carrot and beets.
2

Add olive (or vegetable) oil to a pot and cook the vegetables from Step 1 until wilted. Add 800-1000 ml of water and the bay leaf and simmer.
3

Add oil to a separate frying pan and stir-fry the pork until well-browned . Add the onions and stir-fry until brown. Add to the pot from Step 2.
4

Simmer for 10 minutes, then add the salt. This is where you decide how salty you want the borscht to be. It should be a little on the salty side. Feel free to add pepper if you like.
5

After it's simmered, cut the tomatoes and add them to the pot (or tomato juice).
6

Before you turn off the heat, add the Italian parsley and dill. It's done! Transfer to a serving dish. It's delicious garnished with sour cream.