Which pork is best for borscht

Pork broth borsch is usually rich and tasty. Many housewives take pork ribs for the preparation of the broth, after cutting off the excess fat – a delicious meat-bone broth and fibrous very tender meat are obtained. As a result, even children are happy to eat soft and tasty meat. For toddlers only, remember to use the second broth and remove the bones. You can also take the tenderloin or the back of the carcass for borscht, mix pork and turkey, but the pulp itself is not enough in any case.

Traditionally, the broth should be bone and meat, therefore pork ribs are ideal, which allows you to get the optimal ratio and excellent taste characteristics when cooking delicious borscht. You can also take a scapula on the bone for borscht or any part of the ridge with a tenderloin – the meat is also very soft and appropriate if you follow a diet. not as greasy as on the ribs.

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