Pork rib bortsch
Pork-rib borscht — a hearty Polish pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Polish, Dinner
Ingredients
- 1 kg pork back ribs
- 2 pcs bay leaves
- 1 g white beans
- 1 pcs carrot
- 1 g onions
- 3 pcs thinly garlic clove
- 1 g red pepper
- 2 pcs red chilli
- 2 pcs beetroot
- 3 g potatoes
- 3 ml tomato puree
- 0.5 pcs white cabbage
- 1 pcs handful parsley
- 1 pcs handful dill
- 300 ml sour cream
Instructions
- Cut the meat into large chunks.
- Place the meat in your largest saucepan and pour in 5 litres of water to cover it.
- Heat over high until it comes to a boil, skimming off any scum that rises to the surface.
- Add the bay leaves and season to taste.
- Reduce the heat to a gentle simmer and cook for about 1 hour, or until the meat is tender and falls from the bone.
- If using dried beans, add them now.
- Raise the heat to bring the pot back to the boil, then lower it and simmer for another 20 minutes — the beans should still be slightly underdone.
- Add the carrots, onions, garlic and pepper, and stir well to combine.
- If using chillies, add them now, then continue cooking for 15 more minutes.
- Stir in the beetroot and simmer for 10 minutes.
- Add the potatoes and cook for 15 minutes.
- Stir in tomato purée to taste and add canned beans if using, bring to a boil and cook for 5 minutes.
- Add the cabbage and cook for a further 5 minutes.
- Adjust seasoning to taste, garnish with parsley and dill, turn off the heat and let the pot stand for 5 minutes.
- Serve with soured cream on the side.