Ukrainian borscht with pork ribs
A national treasure, the most popular and favorite in many countries of the world - Ukrainian borscht with pork ribs and beans
Ingredients
| pork ribs 1.5 kg |
| potatoes 200 g |
| white cabbage 400 g |
| beets 300 g |
| beans (boiled) 200 g |
| tomato paste 50 g |
| carrots 160 g |
| onion 150 g |
| garlic 3 cloves |
| vinegar (or lemon juice) 20 ml |
| vegetable oil 25 ml |
| bay leaf 3 pcs |
| parsley 10 g |
| dill 10 g |
| sugar 10 g |
| water 3.5 liters |
| salt to taste |
Instructions
Step 1
Cut the ribs into segments, place in a five-liter saucepan, pour three liters of cold water, salt and bring to a boil. Then turn down the temperature, remove the noise, add a bay leaf and simmer the broth for an hour and a half.
Step 2
Wash and peel the vegetables well. Pour beet peel with a quarter liter of water and boil for 20 minutes.
Step 3
Prepare the dressing. Cut the onion into cubes, carrots and beets into straws. Fry the onion in oil, then alternately add and fry the carrots and beets until soft. Pour in the sugar, pour in the vinegar and stir. Then add tomato paste, fry a little and pour in a quarter liter of water. When the dressing boils, turn down the temperature and stew for 20 minutes.
Step 4
From the ready broth, remove the ribs, add the diced potatoes and cook until half-cooked. Then add the sliced cabbage, dressing and beans. Cook for a couple of minutes. Add chopped garlic, decoction from beet rinds and herbs. Bring the borscht to a boil, then let it infuse for at least 1 hour.
Step 5
Serve the borscht with pork ribs and sour cream.
