Borscht with pork ribs
Description
Besides pork ribs, you can also use beef ribs or a whole piece of meat (pork, beef, chicken). Beets are a must in borscht, giving it a rich red color, along with potatoes, onion, carrots, and cabbage. You may optionally add peppers and various herbs to taste. Every cook has her own tricks and nuances when preparing this dish, so the recipe includes only basic ingredients, but feel free to experiment. Serve borscht hot with garlic croutons, pampushky, or black bread. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Cut the ribs so that each piece contains a bone, thoroughly wash and place in a pot. Add pepper, bay leaf, and cover with water. Simmer the broth over low heat for 1 hour after boiling, skimming off the foam.
- 2
Step 2
2. For the sauté, peel and wash the beets, carrots, and onion. Grate the beets and carrots, and dice the onion into small cubes. Add a little sunflower oil to a frying pan and sauté all the vegetables. Add tomato paste, bay leaf, salt, pepper, chopped garlic, mix well and cook for 5–10 minutes.
- 3
Step 3
3. Remove the outer leaves from the cabbage, wash thoroughly, finely chop, and transfer to a plate.
- 4
Step 4
4. Peel and wash the potatoes, cut them into small cubes, cover with water to prevent them from turning black, and set aside.
- 5
Step 5
5. Add potatoes to the finished broth, add the sautéed mixture after 3-5 minutes, then add cabbage after another 3 minutes, and simmer over low heat. Season with salt and pepper, add vinegar. Cook until fully done.
- 6
Step 6
6. Serve the ready borscht hot with finely chopped herbs, garlic croutons, and sour cream.