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Borscht with beans and pig liver
Liver is considered one of the most valuable offal. It is tasty and nutritious, which is why a lot of different dishes are made from it. But liver is not only fried or stewed. You can make an original and delicious borscht from it. Since the liver has a low fat content - it is better to fry the vegetables in pig lard or bacon, which will complement the taste of the borscht very well. Pork liver (or chicken) is suitable. Beef liver has a specific flavor, so it's better to make other dishes from it. Beans are also added to the borscht - they give heartiness and contribute their own flavor nuances. So if you love liver – you will definitely like this borscht.
Caloric value: 41 kcal per 100 grams of the dish.
Ingredients
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Products for a 3-liter borscht pot:
- pork liver – 400 g;
- ¾ cup of beans;
- 70 g of lard or bacon;
- 1 onion;
- 1 beet;
- 1 carrot;
- potatoes – 400 g;
- 2-3 cloves of garlic;
- coriander, black ground pepper, bay leaf;
- 1 cup of tomato juice;
- 200-300 g of cabbage;
- 2.5-2.7 liters of water.
Preparation
- Soak the beans in 2.5-2.7 liters of water and boil for 1 hour.
- In the meantime, clean the liver from tendons and cut it into small strips, which should be thoroughly rinsed under running water.
- Pour a small amount of water over the liver pieces in a pot and bring to a boil.
- When the liver has boiled for 1-2 minutes – drain the water and rinse the liver. Then add it to the boiling beans and continue to cook them together for about 40 minutes, until the beans are almost ready.
- Cut the lard into small cubes and fry in a pan until enough fat has rendered out of it, and the pieces of lard turn into “cracklings”.
- Add the diced onion and carrot sticks to the lard and sauté everything until the vegetables are browned.
- Cut the beet into thin strips or cubes, but not all of it. Approximately 1/3 of it needs to be grated. Set aside the grated beet – it is added at the very end of the preparation to give the borscht a beautiful dark red color.
- Add the beet strips to the other sautéed vegetables and fry everything together a little longer. At the end of frying, add a pinch of coriander and pepper.
- Add the tomato juice to the beet and vegetables. Instead of juice, you can use tomato paste (2 tbsp.).
- Continue frying everything until thickened, after which set the pan aside.
- Cut the potatoes into sticks.
- When the beans and liver are ready, add the potato sticks to them and cook for 10 minutes.
- While the potatoes are cooking, you can chop the cabbage.
- Also, chop the garlic.
- After the potatoes have boiled for 10 minutes, add the cabbage, the vegetable sauté with tomato, bay leaf, season with salt and cook everything for 5 minutes. Then add the grated beet and garlic and cook for another 5-7 minutes on low heat, while the borscht should barely simmer. Too intense boiling can make its color less bright and rich.
Remove the finished borscht from the heat and let it stand for a while. After that, it will become even tastier. Enjoy your meal!
