Transylvanian Borscht
A hearty Transylvanian variation of Romanian borscht that incorporates influences from Hungarian and Saxon cuisines. This version includes pork, smoked paprika, and caraway seeds.
Ingredients
- 1 kg pork shoulder, cubed
- 1 kg beets, peeled and grated
- 3 large onions, diced
- 4 carrots, grated
- 1 large cabbage, shredded
- 5 potatoes, cubed
- 2 tbsp tomato paste
- 2 tbsp smoked paprika
- 1 tsp caraway seeds
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- Fresh lovage, dill, and parsley
- Sour cream for serving
- Crusty bread for serving
- Salt and black pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Brown pork cubes in a large pot
All Steps
Brown pork cubes in a large pot
Add water and simmer for 1 hour
Sauté onions and carrots until golden
Add beets and cook until tender
Add cabbage and potatoes
Season with paprika, caraway, and vinegar
Simmer for 30 minutes
Add fresh herbs and serve with sour cream
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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