Borscht with beets on pork ribs
12 servings
90 minutes
Borscht with beets on pork ribs is a fragrant and hearty dish of Slavic cuisine that warms and fills with coziness. Its history dates back to ancient times when this hearty soup became a symbol of home and family traditions. Borscht combines the sweetness of beets, the sour notes of tomato juice, and the spiciness of spices to create a rich flavor bouquet. Pork ribs add richness and depth to the broth, making it perfect for cool evenings. Cabbage and potatoes add tenderness and texture, while fresh herbs and garlic finish the composition with light, invigorating tones. Borscht is traditionally served with sour cream and fresh bread, and the next day its taste becomes even brighter and deeper.
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.
- Beetroot: 500 g
3
Cut the beet into small sticks.
- Beetroot: 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.
- Beetroot: 500 g
- Bay leaf: 2 pieces
- Allspice berries: 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.
- Bell 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.
- Fresh herbs: to taste
- Garlic: 1 head
12
Place the prepared cabbage, parsley, and garlic in the pot.
- Cabbage: 500 g
- Fresh herbs: 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 blend: 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
