Green borscht with pork ribs
8 servings
120 minutes
Green borscht with pork ribs is a vibrant dish of Ukrainian cuisine infused with the aroma of spring freshness. Its history traces back to traditional rural recipes where sorrel and greens formed the soup's base, giving it a sweet-sour hue. Pork ribs add a rich meaty flavor to the borscht, while tomato juice complements it with a light tanginess. Potatoes add heartiness and chicken eggs provide softness and tenderness. This borscht not only warms but also energizes, and its fresh slightly sour taste is perfect for summer lunches as well as cozy home dinners. It is served hot with a spoonful of sour cream and fresh bread, enjoying every sip infused with the warmth of Ukrainian traditions.
1
Prepare all the necessary ingredients.
2
Wash the pork ribs well under running water and cut into portion-sized pieces.
3
Place the chopped pork ribs in a pot, cover with water, add 1 tablespoon of salt, bring to a boil while periodically skimming off the foam. Add bay leaf. Reduce heat and simmer for about 40 minutes.
- Pork ribs: 1 kg
- Salt: 2.5 tablespoons
- Bay leaf: 3 pieces
- Water: 2 l
4
Peel the onion, potato, and carrot.
5
Cut the potatoes into small cubes, pour water over them, and set aside.
- Potato: 1 kg
6
Finely chop the peeled onion.
7
Grate the carrot on a coarse grater.
8
Put carrots and onions in a pan, add 150 ml of sunflower oil, and fry until golden brown.
- Sunflower oil: 150 ml
- Carrot: 150 g
- Onion: 2 heads
9
Pour 1 liter of thick tomato juice into the prepared onion and carrot. Simmer for about 10 more minutes.
- Tomato juice: 1 l
10
Boil chicken eggs in salted water. Peel, cool, and cut into small cubes.
- Chicken egg: 6 pieces
11
Drain the water from the prepared potatoes and place them in the pot with the cooked meat. Add 1 tablespoon of salt. Boil the potatoes until done.
- Salt: 2.5 tablespoons
12
Wash thoroughly under running water and finely chop sorrel, parsley, dill.
13
When the potatoes are ready, add the onion and carrot sautéed in tomato juice to the pot. Add chopped greens and eggs. Add soup spices to taste.
- Tomato juice: 1 l
- Sorrel: 200 g
- Parsley: 100 g
- Dill: 100 g
- Chicken egg: 6 pieces
- Soup seasoning: to taste
14
Mix everything carefully, bring to a boil, remove the foam, add salt if necessary. Cook on medium heat for about 10 more minutes.
