Ukrainian borscht with pork ribs
4 servings
30 minutes
Ukrainian borscht with pork ribs is a true embodiment of warmth and national traditions. Thick, aromatic, rich in flavors of fresh vegetables and tender meat, it is not just a dish but part of Ukraine's cultural heritage. Borscht has an ancient history and is considered one of the symbols of Ukrainian cuisine. The secret to its special taste lies in the long simmering of the ribs combined with sautéed vegetables, a rich tomato base, and a garlic accent. The result is a rich, slightly sweet yet savory soup best served with a dollop of sour cream and a slice of rye bread. This dish warms the soul, nourishes the body, and brings families together at the table while remaining an unchanged favorite for centuries.
1
Boil the meat for 1 hour. Add salt and pepper to taste.
- Pork ribs: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Fry grated carrots and onions in fat. Add chopped bell pepper.
- Carrot: 1 piece
- Onion: 2 pieces
- Bell pepper: 1 piece
3
Grate the tomatoes.
- Tomatoes: 4 pieces
4
Add tomatoes to the stewed vegetables. Simmer the mixture for 20 minutes.
- Tomatoes: 4 pieces
5
Cut the potatoes into sticks.
- Potato: 5 piece
6
Chop the cabbage.
- White cabbage: 100 g
7
Add potatoes and cabbage to the meat broth. Boil for 15 minutes.
- Potato: 5 piece
- White cabbage: 100 g
8
Add the vegetable mix from the pan to the cooked soup. Bring to a boil and turn off.
- Carrot: 1 piece
- Onion: 2 pieces
- Bell pepper: 1 piece
- Tomatoes: 4 pieces
9
Add minced garlic.
- Garlic: to taste
