Recipe of Super Quick Homemade Moldova-style Borscht

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The ingredients needed to make Moldova-style Borscht:

1. Prepare 200 grams Thinly sliced pork loin
2. Take 2 Carrots
3. Prepare 1 Beets
4. Get 1 Onions (minced)
5. Get 1 Potato
6. Prepare 1 Bay leaf
7. Get 2 Tomato (or tomato juice)
8. Get 1 Italian parsley
9. Get 1 Dill (optional)
10. Prepare 1/2 tbsp Salt
11. Take 1 Pepper

This Hong Kong Borscht Soup is without beet and cooks with lots of tomatoes. Red Soup = Hong Kong Style Borscht Soup (Chinese: 羅宋湯 or 紅湯). And I'm always torn As you can see, HK Borscht Soup is not the blood-red Ukrainian beet-based sour Borscht soup topped with. Perfomance marketing meet video production ❤.

Instructions to make Moldova-style Borscht:

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.

And I'm always torn As you can see, HK Borscht Soup is not the blood-red Ukrainian beet-based sour Borscht soup topped with. Perfomance marketing meet video production ❤. All reviews salad veal borscht soups world class cuisine national museum elegant interior nice terrace beautiful restaurant the heart of the city excellent place. Borscht is one of the most popular classic dishes of Slavic cuisine. It is a luscious vegetable soup Borscht is eaten all year round in Slavic households.

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