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Borscht with beans and pork liver
The liver is considered one of the most valuable offal. It is tasty and nourishing, which is why many different dishes are prepared from it. But the liver is not only fried or stewed. You can make an original and tasty borscht from it. Since the liver has a low fat content, it is better to fry the vegetables in pork 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 is better to prepare other dishes from it. Beans are also added to the borscht - they give it richness and add their own flavor nuances. So if you love liver – you will definitely enjoy this borscht.
Calorie content: 41 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Products for a 3 L pot of borscht:
- 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 L of water.
Preparation
- Soak the beans in 2.5-2.7 L 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 the pot and bring to a boil.
- When the liver boils 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 skillet until a sufficient amount of fat is rendered, and the pieces of lard turn into 'cracklings.'
- Add the diced onion and julienned carrot 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 should be grated. Set the grated beet aside – it is added at the very end of cooking, to give the borscht a beautiful dark red color.
- Add the strips of beet to the other sautéed vegetables and fry everything together a little. At the end of frying, add a pinch of coriander and pepper.
- Add tomato juice to the beet and vegetables. Instead of juice, you can use tomato paste (2 tbsp).
- Continue frying until thickened, then set the skillet aside.
- Cut the potatoes into sticks.
- When the beans and liver are ready, add the potato sticks, which should be boiled for 10 minutes.
- While the potatoes are cooking, you can chop the cabbage.
- Also, mince the garlic.
- After the potatoes have boiled for 10 minutes, add the cabbage, the sautéed vegetables with tomato, bay leaf, salt to taste, and boil everything for 5 minutes. Then add the grated beet and garlic and cook for another 5-7 minutes on low heat, during which the borscht should barely simmer. Too intense boiling may make its color less bright and rich.
Remove the finished borscht from the heat and let it sit for a while. After that, it will taste even better. Enjoy your meal!
