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Cabbage borscht with pork

Cabbage borscht with pork

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Portion the meat, ribs and boil with water, add finely chopped cabbage, finely chopped onions, sliced ​​carrots, diced celery, chopped donut, salt, herbs, pork spices; put a lid on and boil over medium heat to bring to a boil.

About half an hour before the cabbage is cooked, add the sliced ​​sausages, let it penetrate and intertwine the tastes and when they are cooked, add the sour borscht, tomato paste, let it boil for a few minutes. and turn off the heat, then add finely chopped larch and serve.

Have fun, dear ones!

- & frac12 kg pork
- 3 potatoes
- 2 onions
- 1 carrot
- 1 bunch of parsley
- 2 tomatoes
- 2 cabbage leaves
- 1 bell pepper
- sour cream
- 1 l bag
- 3 l water
- marar
- Leustean
- salt

Pudding with cabbage and minced meat under the cheese crust!

If you want to prepare something tasty and simple for dinner, then this pudding is perfect for such cases. It is juicy and very filling. The recipe deserves to be part of the collection of favorite dishes!


-600 gr of minced meat (beef, beef + pork)

-2 tablespoons fermented cream 15%

-1/2 teaspoon black pepper

-1 teaspoon of khmeli-suneli

-3-4 tablespoons fermented cream or mayonnaise


1.In the bowl with minced meat, add onion given through a large grater, salt, black pepper, khmeli-suneli, 2 tablespoons sour cream and chopped dill.

2.Cut the cabbage faithfully, put it in a bowl, pour boiling water and leave it for a few minutes, if it is tender, or for 10 minutes, if it is ripe.

3. Transfer the cabbage to a strainer, drain well.

4. Add the cabbage to the bowl with the minced meat and mix all the ingredients very well.

5. Grease the baking tin with butter, place the mince and distribute it in an even layer.

6.Cut the tomatoes into thin slices and cover the meat layer. Season them with freshly ground black pepper.

7.Mix the grated cheese with cream or mayonnaise and garlic given through the press.

8. Spread the cheese composition over the layer of tomatoes.

9. Bake the pudding for 30 minutes at a temperature of 180 ° C.

Allow the pudding to cool, then serve. We also recommend adding boiled rice to the minced meat and the pudding will be even tastier!

A delicious Brussels sprouts with pork

  • Brussels sprouts with meat (Maria Matyiku / Epoch Times) Brussels sprouts with meat
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparing meat and vegetables (Maria Matyiku / Epoch Times) Preparing meat and vegetables
  • Cut the thinly sliced ​​pork into oil and cook until lightly crispy. Add sliced ​​onions (Maria Matyiku / Epoch Times) Cut the thinly sliced ​​pork into oil and cook until lightly crispy. Add sliced ​​onions
  • Add the cabbage leaves and water, then the butter and mix slowly until the butter melts (Maria Matyiku / Epoch Times) Add the cabbage leaves and water, then the butter and mix slowly until the butter melts
  • Cook until the leaves soften slightly and take on a bright green color (Maria Matyiku / Epoch Times) Cook until the leaves soften slightly and take on a bright green color

Brussels sprouts can be cooked in a variety of forms. This recipe for Brussels sprouts combined with meat is extremely simple and quick.

Brussels sprouts are a vegetable known to many of us for its nutritional and therapeutic properties, helping to detoxify the body and maintain healthy skin. Rich in retinol, ascorbic acid, tocopherol and niacin, Brussels sprouts help the digestive system and stimulate pancreatic function. It has a role in combating the glycemic index and is also recommended for patients with diabetes or cardiovascular diseases.


3 tablespoons oil,
250 - 300 g pork neck or leg,
a chopped onion,
500 g (one and a half cup) of Brussels sprouts,
2 tablespoons butter,
40 ml of water,
2 teaspoons lemon juice,
Salt and freshly ground black pepper to taste


Cut each bunch of Brussels sprouts in half and remove the back. Then gently unfold the leaf layers starting with the outer ones.

Heat the oil in a larger pan. The pork cut into very thin slices is put in oil and turned from one side to the other until it becomes slightly crispy.

Add the sliced ​​onion and cook for 2-3 minutes until translucent. Put the cabbage leaves and water, then the butter and mix slowly until the butter melts.

Continue to cook over medium heat for about 6 to 8 minutes, until the leaves soften slightly and take on a bright green color.

Salt and season to taste, sprinkle with lemon juice and then remove from heat. Serve immediately.

Note: It is very important not to boil Brussels sprouts more than necessary. Not only will the cabbage lose its nutritional value and taste, but it will begin to emit the unpleasant sulfur odor associated with cabbage in general. In order for the Brussels sprouts to cook faster and evenly, cut each bouquet into quarters or peel the leaves from the stalks. To preserve the nutritional values, the cabbage is prepared no more than 8-10 minutes.

Fish Soup Recipe and a delicious Ukrainian Borscht with pork and cabbage

After boiling for 10 minutes on high heat, put the pieces of fish over the sea.

Boil for another quarter of an hour.

Sprinkle the fish soup with chopped parsley, for flavor and freshness.

Easy recipe for Ukrainian Borscht with pork and sweet cabbage

  • 750 g pork,
  • 1 beetroot,
  • 1 carrot,
  • 2 parsley roots,
  • 3 onions,
  • 1 sweet little cabbage,
  • 1 bunch of parsley,
  • 1 dill,
  • & # 189 kg potatoes,
  • 1 tablespoon tomato paste,
  • 1-2 bell peppers,
  • 100 g sour cream,
  • & # 189 l bors,
  • salt to taste

Cut the pork into suitable pieces and boil in 2 l of water with a little salt.

They froth with a sense of responsibility.

Add the onions, parsley roots, bell peppers, carrots, potatoes and beets to the borscht, all finely chopped.

When the pork is almost cooked, add the finely chopped sweet cabbage, boiling borscht and tomato paste.

Cabbage borscht with dill

Cabbage borscht with dill from: cabbage, oil, onion, carrot, dill, rice, borscht, water, salt, sour cream.


  • a small cabbage
  • 3-4 tablespoons of oil
  • 2-3 onions
  • a medium carrot
  • a bunch of dill
  • a cup of rice
  • 1 l borscht
  • the water
  • salt
  • 200-300 ml cream

Method of preparation:

Peel the cabbage from the old leaves, wash and cut into strips. Peel a squash, grate it and slice it.

Put water in a pot and let it boil, add the cabbage and vegetables. When they are half cooked, add the rice, washed and cleaned, continue cooking and add the finely chopped dill tails: they give a special flavor.

When the vegetables and rice are well cooked, add the borscht and salt to taste. Leave it on the fire, boil a locot, add cream, continue boiling only a few boils and, at the end, put the finely chopped dill leaves (in winter, preserved dill).

Leek soup

  • 100 gr carrots
  • 1 onion
  • 1 half celery
  • 1 smaller parsnip
  • 500 gr leek
  • 100 ml oil
  • 50 g of rice
  • 5-600 ml of cabbage juice or borscht
  • 1 link larch or parsley
  • salt

The vegetables are cut into small pieces and boiled. The leeks are cleaned, washed, cut in half lengthwise, and then cut into slices. Cook in oil with a little water and then add to the boil. Boil everything for 10 minutes, then add the washed rice. Continue cooking until all ingredients are penetrated. Towards the end of cooking, add the boiled cabbage juice separately. Leave for a few more minutes, adjust the taste with salt and add finely chopped greens.

Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially

Pork soup with borscht and cabbage juice


  • 3-4 suitable onions
  • 2 carrots
  • 1 kg meat (lean or fatter, according to preference)
  • vermicelli
  • 1 cube of spices
  • 1 bucket bag
  • 4 tablespoons broth and 2 tablespoons vegetable broth
  • 1 liter of sauerkraut juice
  • a handful of rice
  • thyme
  • salt
  • parsley and close
  • 4 liters of water

Method of preparation:

Put a little oil in a pot and when it has warmed up well, put it meat cut the right pieces and onion finely chopped. Cook for 3-4 minutes. Then add carrot and water.

Let it boil for 2-3 minutes and add sauerkraut juice. When the meat is almost cooked. add the broth, rice wash and leave for another 2-3 minutes Add the noodles, thyme. spices, borscht and salt. Leave for about 10-15 minutes, then add the parsley.

Video: Συνταγή για χοιρινή τηγανιά. Τάσος Αντωνίου. Μαμά Πεινάω (July 2022).


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