Ingredients
- Pork Back Ribs (1 kg)
- Beetroot (2)
- Potatoes (3 chopped)
- Carrots (1 large)
- Onion (1 sliced)
- Garlic Clove (3 sliced thinly)
- Red Pepper (1 chopped)
- Red Chilli (2 chopped)
- Bay Leaves (2)
- Dried white beans (1 tablespoon)
- Tomato Puree (3 tablespoons)
- White Cabbage (1/2 chopped)
- Parsley (Handful chopped)
- Dill (Handful chopped)
- Sour Cream (300 g)
Instructions
Steps
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Cut the Pork Back Ribs into large chunks and place them in a large pot. Cover with 5 liters of water and bring to a boil over high heat, skimming off any foam that appears. Add the Bay Leaves and season with salt. Reduce to a simmer and cook for about 1 hour, or until the meat is tender and easily pulls away from the bone. If using dried White Beans, add them at this stage.
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Increase the heat to bring the pot back to a boil, then reduce to a simmer for an additional 20 minutes, ensuring the beans remain slightly undercooked. Add the Carrot, Onion, Garlic, and Red Pepper. Stir well, and mix in the Red Chilli if desired. Cook for another 15 minutes.
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Incorporate the Beetroot and cook for 10 minutes before adding the Potatoes. After another 15 minutes, mix in the Tomato Puree to taste and any canned beans. Bring to a boil once more, then add the White Cabbage and cook for another 5 minutes. Season to taste, then garnish with Parsley and Dill. Turn off the heat and let the borscht rest for 5 minutes before serving with Sour Cream on the side.