Pork Rib Borscht

Instructions

1. 1

   Prepare and Boil Ribs

   45 min

   Begin by cutting the Pork Back Ribs into sizable chunks to ensure even cooking. Place these pieces in a large pot and fill it with 5 liters of water. Heat the pot on high until it reaches a rolling boil, skimming off any foam that rises to the surface. Once boiling, add the Bay Leaves and a generous pinch of salt to season the broth. Lower the heat to maintain a gentle simmer and cook for approximately 1 hour, or until the meat is tender and can be easily pulled from the bone. If you’re using dried White Beans, incorporate them at this stage for optimal cooking.

2. 2

   Add Vegetables and Simmer

   30 min

   Raise the heat to return the pot to a boil, then reduce it back to a simmer. Allow the pot to continue cooking for an additional 20 minutes to ensure the beans are slightly undercooked. Next, add the chopped Carrot, sliced Onion, thinly sliced Garlic, and diced Red Pepper into the pot. Stir everything thoroughly, and if you enjoy a bit of heat, mix in the chopped Red Chilli. Let this simmer for another 15 minutes to meld the flavors together.

3. 3

   Incorporate Beetroot and Finish Cooking

   45 min

   Introduce the diced Beetroot to the pot and allow it to cook for 10 minutes, which will help infuse the broth with its vibrant color. After this, add the chopped Potatoes and continue cooking for an additional 15 minutes. Stir in the Tomato Puree to enhance the soup's depth and flavor, and if you have canned beans, add them now. Bring everything back to a boil briefly before adding the White Cabbage, cooking for an additional 5 minutes until the cabbage is tender. Taste the borscht and adjust the seasoning as necessary, then finish by garnishing with chopped Parsley and Dill. Remove the pot from heat and let it sit for 5 minutes before serving, accompanied by a generous dollop of Sour Cream on the side.

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