Borscht with beets on pork ribs
12 servings
90 minutes
Борщ со свеклой на свиных ребрах — это ароматное и насыщенное блюдо славянской кухни, которое согревает и наполняет уютом. Его история уходит корнями в глубокую древность, когда этот сытный суп стал символом домашнего очага и семейных традиций. Борщ сочетает в себе сладость свеклы, кисловатые нотки томатного сока и пикантность специй, создавая богатый вкусовой букет. Свиные ребра придают бульону насыщенность и глубину вкуса, делая его идеальным для прохладных вечеров. Капуста и картофель добавляют нежность и текстуру, а свежая зелень и чеснок завершают композицию легкими, бодрящими оттенками. Подавать борщ принято со сметаной и свежим хлебом, а на следующий день его вкус становится еще ярче и глубже, позволяя в полной мере насладиться традиционным славянским кулинарным шедевром.
1
Wash the pork ribs well under running water, cut into portions, place in a pot, cover with water, add salt to taste, bring to a boil, and periodically skim off the foam.
- Pork ribs: 1 kg
- Salt: to taste
2
Beetroot should be washed and peeled well.
- Beet: 500 g
3
Cut the beet into small sticks.
- Beet: 500 g
4
Place the prepared beetroot in a pot with boiling meat. Add bay leaf and allspice to the pot and cook until the meat is done, about 30-40 minutes.
- Beet: 500 g
- Bay leaf: 2 pieces
- Allspice peas: 5 piece
5
Peel the potatoes, wash them well, cut into sticks or cubes, cover with water, and set aside.
- Potato: 1 kg
6
Clean the onion and carrot. Pour 100 ml of vegetable oil into the pan. Cut the cleaned onion and carrot into cubes or strips and place them in the pan.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 100 ml
7
Wash the sweet pepper well, remove the seeds and stems, cut into small cubes or strips, and add to the pan with onion and carrot.
- Sweet pepper: 1 piece
8
Pour 1 liter of thick tomato juice into the pan with the prepared vegetables. Simmer for about 10 more minutes with the lid off.
- Tomato juice: 1 l
9
Place the potatoes without water in the broth with meat and beets, bring to a boil, skim off the foam if necessary, and salt to taste. Cook until the potatoes are done, about 20 minutes.
- Potato: 1 kg
- Salt: to taste
10
Wash the cabbage well under running water, chop it into small strips, and place it in a separate container.
- Cabbage: 500 g
11
Wash the parsley well, remove all excess, chop finely, and place it with the cabbage. Peel the garlic, wash it, press it through a garlic press, and add it to the container with the cabbage and parsley.
- Green: to taste
- Garlic: 1 head
12
Place the prepared cabbage, parsley, and garlic in the pot.
- Cabbage: 500 g
- Green: to taste
- Garlic: 1 head
13
Transfer the vegetables with tomato juice from the pan to the pot with the cooked potatoes and meat. Add 1 teaspoon of mixed ground peppers to the pot.
- Tomato juice: 1 l
- Ground pepper mix: 1 teaspoon
14
Carefully mix all ingredients in a pot, add salt to taste if necessary, and bring to a boil. Boil for about 10 minutes uncovered over medium heat.
- Salt: to taste