Borscht with pork ribs
Description
The soup is simple and quick to prepare. Not often do home cooks make borscht with pork ribs, but they really should. The broth turns out incredibly rich, while the ribs are tender and juicy. Traditional seasoning and a little skill—that's the entire secret of this dish. The soup is ready to serve.
Instructions
- 1
Step 1
1. The recipe for borscht with pork ribs is quite traditional. First, wash, dry, and cut the ribs into portion-sized pieces.
- 2
Step 2
2. Place the ribs in a pot and cover with cold water. When it comes to a boil, remove the foam that forms and simmer over low heat for 1.5 hours.
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Step 3
3. Meanwhile, you can prepare the dressing. Wash, dry, and peel the carrot. Cut into thin strips or grate on a grater.
- 4
Step 4
4. Peel the onion and chop it into small cubes.
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Step 5
5. Peel the beetroot and cut into thin strips or grate (it's better if the beetroot and carrots are cut in the same way).
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Step 6
6. Heat a small amount of vegetable oil in a frying pan until hot. Add the onion and sauté for 2-3 minutes. Then add the carrots and cook for another 3 minutes.
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Step 7
7. Add the beet to the pan and fry for another 2-3 minutes.
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Step 8
8. It's time to add the tomato and tomato paste. You can use just one of them if necessary. Simmer everything over low heat for about 10 minutes.
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Step 9
9. While the vegetables are simmering, peel and dice the potatoes into small cubes and add them to the pot with the broth. After 10 minutes, add the sautéed mixture and continue cooking for about 15 minutes, until the vegetables are tender.
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Step 10
10. The final step will be shredding the cabbage.
- 11
Step 11
11. Place the cabbage into the pot. Season with salt to taste and add finely chopped garlic and herbs. After 2 minutes, the pork rib borscht can be removed from the heat and left to finish cooking, covered, for another 5–10 minutes. Sour cream can be added to taste before serving.