Borscht with pork ribs
5 servings
210 minutes
Borscht with pork ribs is a true symbol of Ukrainian cuisine, combining rich flavor, aroma, and the warmth of home. Its uniqueness lies in the long cooking process of the ribs, which gives the broth depth and richness. Beets provide the soup with a recognizable ruby hue and a sweet note, while cabbage, potatoes, and carrots create a harmonious texture. The vegetable sauté with tomatoes fills the borscht with vibrant flavor nuances. In the end, garlic mashed with fat adds special piquancy, while fresh herbs and sour cream complement the rich flavor palette. This borscht is not just a dish but a tradition that unites generations around the family table where every spoonful is filled with warmth and history.
1
Wash the ribs, place them in a pot, cover with cold water, and bring to a boil.
- Pork ribs: 700 g
- Water: 3 l
2
Remove the foam and place the peeled onion and carrot in the pot.
- Onion: 1 head
- Carrot: 2 pieces
3
Bring to a boil again and reduce the heat to minimum. Cook the ribs for 2.5 hours, then discard the carrot and onion, and salt the broth.
- Salt: to taste
4
Remove the ribs and strain the broth through cheesecloth into a clean pot.
5
Put the ribs back in the broth (you can remove the meat from the bones and cut it, or add them whole.)
6
Cut the potatoes into cubes and finely shred the cabbage.
- Potato: 3 pieces
- Red cabbage: 200 g
7
Put the potatoes in the broth, and after 10 minutes add the cabbage.
- Potato: 3 pieces
- Red cabbage: 200 g
8
Cut the peeled beet into strips, and dice the carrot and onion. Remove the seeds from the pepper and cut it into strips.
- Beetroot: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
- Bell pepper: 1 piece
9
Pour boiling water over the tomatoes, peel them, and cut into cubes.
- Tomatoes: 3 pieces
10
In a large skillet, heat vegetable oil and sauté the beet for 5 minutes, then add onion and after a couple of minutes add carrot. Fry for about 7 minutes, then add pepper, stir in tomatoes and tomato sauce. After 2 minutes pour in a cup of broth and let it simmer for 10 minutes.
- Beetroot: 1 piece
- Onion: 1 head
- Carrot: 2 pieces
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
- Tomato sauce: 2 tablespoons
11
Then transfer the vegetables to the pot with the soup, add salt and pepper.
- Salt: to taste
- Freshly ground black pepper: to taste
12
Mash a piece of fat with garlic in a mortar and add it to the soup.
- Salo (cured pork fat): 1 piece
- Garlic: 2 cloves
13
Sprinkle with greens, turn off the stove, and let the soup steep for at least 25-30 minutes.
- Parsley: 1 bunch
- Dill: 1 bunch
14
Serve with sour cream.
