Borscht with smoked lard on pork ribs
12 servings
120 minutes
Borscht with smoked lard on pork ribs is a fragrant dish with deep flavor and rich tones. This version of borscht has roots in Ukrainian cuisine, where it is traditionally made with meat broth and smoked ingredients to enhance the taste. Pork ribs add richness and tenderness to the meat, while smoked lard reveals unique notes in the broth. A rich palette of vegetables including cabbage, potatoes, and carrots makes the borscht hearty and filling. Tomato juice adds a pleasant tanginess, while garlic and spices highlight all flavor nuances. This borscht is perfect for a cozy family lunch or dinner, especially on cold days when you want something warm and aromatic. It can be served with fresh herbs and sour cream, complemented by rye bread or garlic pampushki.
1
Prepare the necessary ingredients.
2
Wash the pork ribs well under running water, place them in a pot, cover with water, add salt to taste, bring to a boil, periodically skim off the foam, boil until cooked, remove the meat from the broth, and strain the broth.
- Pork ribs: 500 g
3
Peel the potatoes, wash them well, cut into sticks or cubes, cover with water, and set aside.
4
Clean the onion and carrot. Pour 75 ml of vegetable oil into the pan. Cut the cleaned onion and carrot into cubes or strips and place them in the pan. Put the pan on the heat.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 50 ml
5
Place the potatoes without water in the broth, bring to a boil, skim off the foam if necessary, and salt to taste. Cook until the potatoes are done, about 20 minutes.
- Potato: 500 g
6
Cut the smoked lard into small sticks or cubes.
- Smoked salo (pork fat): 100 g
7
Pour 0.5 liters of thick tomato juice into the pan with the prepared vegetables. Simmer for about 10 more minutes with the lid off.
- Tomato juice: 500 ml
8
Place the meat in the pot with the prepared broth. Wash the cabbage, cut it into thin strips, and add it to the pot.
- Pork ribs: 500 g
- Cabbage: 350 g
9
Transfer the vegetables with tomato juice from the pan to the pot with the cooked potatoes and meat. Add 1 teaspoon of ground pepper mix, 5 allspice berries, herbs to taste, and 2 bay leaves to the pot.
- Ground pepper blend: 1 teaspoon
- Allspice berries: 5 piece
- Fresh herbs: to taste
- Bay leaf: 2 pieces
10
Peel, wash, press the garlic, and place it in a pot.
- Garlic: 1 head
11
Place the prepared smoked lard in the pot.
- Smoked salo (pork fat): 100 g
12
Carefully mix all ingredients in a pot, add salt if necessary, and bring to a boil. Boil for about 10 minutes with the lid open over medium heat.
- Salt: to taste
