You Will Need:

  • 2 x 500 ml, Chicken Bone Broth packets (1 L)
  • 1 Litre of  Water
  • 2 Beetroots
  • 2 large Carrots
  • 2 Big Red Capsicums
  • 2 medium White Onion
  • 2 medium-size golden Kumara or 2 potatoes  
  • 8 cloves of Garlic
  • 2 big chillies (optional, if you like chillies then use them)
  • 0.5 head large Cabbage
  • 6 tbsp, Olive Oil for cooking
  • 30 gram, Himalayan Salt
  • 5 Bay leaves
  • 2 tbsp of 9 Spice (see the recipe in Platters & Condiments)
  • I Bunch of fresh coriander
  • 1 Bunch of Spring onion
  • 400 gram, Cherry Tomatoes
  • 0.85 kg, Pork neck steaks
  • 8 slice, Wholemeal Sourdough
  • 8 pat (1-inch sq, 1/2 inch high), Butter
  • 150 g, Sour Cream (1 tsp p/s)1L

Directions:

  1. Take the meat and washed beetroots and put it into the pot of water
  2. Add 1 tbl sp of Himalayan salt and bring it to the boil
  3. Remove residue from the top of the stock and continue cooking until beetroots are cooked through, (30-40 minutes or so)
  4. On the meantime: grate the carrots; slice the onions; chop up the garlic and chillies; cut kumara into the small cubes; chop up the cabbage nice and thin; slice the capsicums and chop up tomatoes.
  5. Take out of the pot beetroot and meat, place it onto the flat platter and let it cool off.
  6. Put sliced cabbage and cubed kumara into the simmering stock, add chicken broth to the pot, bring it to the boil, reduce the heat.
  7. Chop up cooked pork and put it into the pot with cabbage and kumara, add the bay leaves, put the lid on.
  8. Heat up the pan with the olive oil, add the onions, garlic and chillies, keep frying on the medium heat until softened, add 9 spice and salt
  9. Add carrots and capsicums, and keep frying it until nice and soft
  10. Grate cooked beetroots into the mix, following with chopped tomatoes, cook until tomatoes are softened.
  11. Add fried vegetables to the pot of soup, mix it thoroughly, let it simmer for 10 minutes on the medium heat.
  12. Try the flavour, add some salt if necessary, add more of the 9 spice if you feel that it needs some more spice, let it simmer for another 10 minutes
  13. Turn it off, close the lid and let it rest for 20 minutes
  14. Chop up fresh coriander and spring onions put it into the bowl.
  15. Toast the bread, butter it.
  16. Serve borscht in medium-sized bowls, topping it with some sour cream and greens ans toasted bread slices on the side.

Enjoy your dinner

Bon Appetit

Nutrition Facts
8 servings per container
Serving size 1 Serving

Amount per serving
Calories 509
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 64mg 22%
Sodium 604mg 27%
Total Carbohydrate 22g 8%
Dietary Fiber 9g 30%
Total Sugars 11g
Includes 0g Added Sugars 0%
Protein 31g

Potassium 283mg 7%
Vitamin A 277%
Vitamin C 41%
Calcium 53%
Iron 13%

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Recipe
Step-by-Step Photos

This recipe is time taking only because it requires some extra time for preparing the broth with the meat and cooked beetroots.

Usually, I would plan this dish during the winter on Friday night so we can have some leftovers the next day for lunch or a small dinner for two.

It may seem like a big deal while reading the recipe, but really it is not that complicated, you just have to get organized and allow 2 hours for cooking – all up. So once you’ve planned for it cooking comes naturally and just flows easy.

So pop your favourite move on and you won’t know how quickly time is passed while cooking this absolutely delicious recipe! 

Enjoy

Bon Appetit

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