Borscht "Poltava"
8 servings
150 minutes
Poltava borscht is a soulful dish of Ukrainian cuisine, filled with the aromas of smoked ribs and fresh vegetables. Its rich flavor is achieved through the long simmering of meat broth with fried vegetables, among which beets give the borscht its signature ruby hue and sweet notes. Lemon juice and tomato paste add a tangy acidity, while fresh garlic and black pepper provide a mild spiciness. This borscht is traditionally served with a spoonful of thick sour cream, crispy cracklings, and fragrant herbs. Historically, Poltava borscht is hearty due to the smoked meat, making it especially warming in cold weather. This dish is perfect for cozy family meals and gathers loved ones around the table, filling the home with warmth and the aroma of true home cooking.
1
Place the pork ribs in a pot and cover with 3-4 liters of water. Boil for 1.5 hours, reducing the heat to minimum after boiling. Peel one onion and one carrot, cut them in half and sauté in a pan (without oil), then add the vegetables and parsley stems to the broth. Cook for another 30 minutes. Strain the broth through a fine sieve or cheesecloth.
- Smoked pork ribs: 1 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Parsley stems: 2 stems
2
Cut the white cabbage, onion, carrot, potato, sweet pepper, and beet into thin strips. Place the potato in a container and cover with a small amount of water (to prevent discoloration).
- White cabbage: 400 g
- Onion: 2 heads
- Carrot: 2 pieces
- Potato: 200 g
- Bell pepper: 1 piece
- Beetroot: 2 pieces
3
In boiling broth, add white cabbage; after 15 minutes add potatoes. While the potatoes are cooking, prepare the sauté. In a heated pan, pour vegetable oil and add carrots, then onions, and after that sweet peppers. Transfer to a container and set aside. In the same pan, fry beets, adding tomato paste, salt, sugar, and lemon juice to taste.
- White cabbage: 400 g
- Potato: 200 g
- Carrot: 2 pieces
- Onion: 2 heads
- Bell pepper: 1 piece
- Beetroot: 2 pieces
- Tomato paste: 3 tablespoons
- Salt: to taste
- Sugar: to taste
- Lemon: to taste
4
When the potatoes are almost ready, reduce the heat, add the meat from the pork ribs, sautéed vegetables, beetroot, and finely chopped garlic to the pot. Season with salt and ground pepper, add a bay leaf, and set the pot aside.
- Smoked pork ribs: 1 kg
- Carrot: 2 pieces
- Onion: 2 heads
- Beetroot: 2 pieces
- Garlic: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
- Bay leaf: to taste
5
Cut the pork fat into cubes and render the fat in a pan.
- Salted pork fat: 100 g
6
We serve borscht with sour cream, fresh herbs, garlic, and cracklings made from pork fat.
- Sour cream: to taste
- Garlic: to taste
- Salted pork fat: 100 g
