Borscht with beef brisket and pork ribs
6 servings
180 minutes
Borscht with beef brisket and pork ribs is a classic of Ukrainian cuisine, a rich, aromatic, and warming dish. Its deep flavor is achieved through the combination of meat broth and vegetable dressing, where the sweet-sour balance of beets and tomatoes is complemented by the spiciness of garlic, pepper, and herbs. The history of borscht goes back centuries, and each family has its unique recipe. This version adds a special smoky note thanks to the pork ribs, while spices and fresh herbs enrich the taste. Borscht is traditionally served with sour cream and pickles that add zest, along with fresh bread for dipping into the aromatic sauce. This dish is not just nourishing — it symbolizes home warmth and hospitality, bringing the whole family together at the table.
1
Boil broth from beef brisket, beef scraps, and smoked pork ribs. After 30-40 minutes of boiling, add half a carrot, an onion, roots, bay leaf, and allspice to the broth. When the meat is almost ready, add salt.
- Beef brisket: 1 kg
- Beef edge: 0.5 kg
- Smoked pork ribs: 0.5 kg
- Carrot: 2 pieces
- Onion: 4 heads
- Parsley root: 2 pieces
- Celery root: 1 piece
- Bay leaf: to taste
- Black allspice: to taste
- Salt: to taste
2
Grate 1 carrot and half a beet on a large grater, cut the other half of the beet into sticks. Finely chop 1 onion. Sauté the onion, hot pepper, prepared carrot, and beet with wine (grape) vinegar and satsabeli.
- Carrot: 2 pieces
- Beet: 1 piece
- Onion: 4 heads
- Red chilli pepper: 1 piece
- Wine vinegar: 1 tablespoon
- Satsebeli: 0.5 glass
3
Prepare the dressing. Peel large pickled tomatoes, crush three cloves of garlic, thinly slice bell pepper, cilantro, and basil (red basil), mix everything with the tomatoes and boil.
- Pickled tomatoes: 2 pieces
- Garlic: 2 heads
- Sweet pepper: 2 pieces
- Coriander leaves: 1 bunch
- Red Basil: 1 bunch
4
Strain the prepared broth, remove the meat from the bones and cut it. Cut the potatoes, boil separately until half-cooked with 2 mushrooms, and drain the broth. Shred the cabbage thinly, discarding the core.
- Potato: 500 g
- White mushrooms: 2 pieces
- White cabbage: 800 g
5
Put the broth on low heat, add meat, cabbage, sautéed vegetables, potatoes, and seasoning. Separately fry a piece of fat with 2 cloves of garlic and half a bunch of parsley, add to the broth when everything is ready. Turn off the heat and let it sit for 20 minutes.
- Lard: 50 g
- Garlic: 2 heads
- Parsley: 1 bunch
6
Prepare the brine. Crush half a head of garlic, salt it, pepper it well, add a tablespoon of vegetable oil and a tablespoon of water, and mix. Serve for dipping bread, and you can also add it directly to the plate with sour cream.
- Garlic: 2 heads
- Salt: to taste
- Black allspice: to taste
- Vegetable oil: 1 tablespoon