Pasta in borsch soup

Pasta in borsch soup

Ingredients

Ingredients

  • 4 strips pork bone
  • 2 to 3 stalks celery
  • 2 potatoes
  • 1 onion
  • 3 tomatoes
  • 1 carrot
  • 1/4 cabbage
  • 2 garlic, crushed
  • 3 bay leaves
  • 3 Tbsp tomato paste
  • 1/2 lemon, grated juice, to taste
  • pepper and some cheese to taste
  • some homemade stock powder
  • 2.5l boiling water (can reduce / add based on your preference)

Steps

  1. Blanch pork bone for 3 minutes to remove blood. Trim any fat away from the meat.
  2. Add pork bones into a large pot of boiling water, together with stock powder. Cook for 90 minutes or until the meat is tender.
  3. Rinse and cut all vegetables into bite-size pieces.
  4. Heat oil in a skillet over medium heat. Sauté garlic until aromatic. 5.Add onion and cook until translucent. Add celery and cook for a while. Then add other vegetables and sauté until softens.
  5. Toss all vegetables into the stock. Add tomato paste and bay leaves. Bring to the boil, reduce heat to low and simmer for 1 hour.
  6. When all the ingredients become tender and you’re satisfied. Season well with pepper, cheese and lemon juice to taste,