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A stew in the style of borscht


  • Heat a little oil in a very large heavy-bottomed pot and gently sauté the onions and garlic until tender.
  • Add the potatoes, beetroot and carrots. Toss well and then add the tomatoes, 3 litres stock, a little ground pepper, the pork hocks and cabbage. Cover and bring to the boil.
  • Then turn the heat down and simmer for about 2 hours until the vegies are very tender, adding more stock if needed.
  • When ready, remove the hocks and cube the meat, when cool enough to handle, discarding any fat and sinew. Then return the cubed pork to the pot with the parsley. Stir, taste for seasoning and cook for another 3-4 mins.
  • Serve the stew in individual large bowls with a good dollop of sour cream on top and good crusty bread on the side.


  • olive oil
  • 2 large onions, sliced
  • 4 garlic cloves, crushed
  • 1 kg chats (baby potatoes), peeled & quartered
  • 5-6 beetroot, peeled & sliced
  • 4-5 carrots, peeled & sliced
  • 3 cans diced tomatoes
  • 3+ litres chicken stock
  • sea salt & freshly ground pepper
  • 2 smoked pork hocks
  • ½ large Savoy cabbage, cored & shredded
  • 2 tbsp chopped fresh parsley
  • sour cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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