Pork rib bortsch

Method9 steps

1. 1

   Step 1: Cut the pork ribs into large sections and put all of them in a very large saucepan with all five litres water, leaving room for the vegetables and a safe margin above the liquid. Bring to the boil over high heat and skim off any foam that rises to the surface.

   Uses 1 kg pork back ribs · 5 litres water for cooking ribs

2. 2

   Step 2: Add both bay leaves (2) to the actual rib broth and season with some salt and black pepper.

   Uses All actual ribs and skimmed broth · 2 bay leaves · Some seasoning salt for broth · Some black pepper for broth

3. 3

   Step 3: Reduce to a gentle simmer and cook the actual ribs for about one hour until the meat is soft and comes away from the bone; continue gently if needed for tenderness. The selected beans are canned and stay aside until step7.

   Simmer ribs until meat tender · 60 minUses All actual seasoned ribs and broth

4. 4

   Step 4: Bring the actual rib broth back to the boil, then reduce to a simmer and cook for another twenty minutes. Keep the drained canned beans aside for their later addition.

   Continue simmering rib broth · 20 minUses All actual tender ribs and broth

5. 5

   Step 5: Stir all the prepared carrot (1 large), onion (1), garlic and red pepper (1) into the actual rib broth. Add both chopped red chillies only if using them.

   Uses All actual ribs and broth · 1 large carrot, sliced · 1 onion, sliced · 3 garlic cloves, thinly sliced · 1 red pepper, roughly chopped · 2 red chillies, chopped, optional

6. 6

   Step 6: Simmer the actual soup with the added vegetables for fifteen minutes.

   Simmer first soup vegetables · 15 minUses All actual soup with added vegetables

7. 7

   Step 7: Stir all the peeled grated beetroot (2) into the actual soup and simmer for ten minutes. Add all the potato (3) chunks and simmer for a further fifteen minutes, until the potatoes are tender. Stir in the tomato purée, using up to the listed three tablespoons to taste, and the one tablespoon drained canned white beans; bring the actual soup back to the boil.

   Uses All actual soup after vegetable simmer · 2 red beetroot, peeled and coarsely grated · 3 potatoes, cut into chunks · Up to3 tbsp tomato purée, to taste · 1 tbsp canned white beans, drained

8. 8

   Step 8: Cook the actual soup for five minutes after adding the tomato and canned beans, then stir in all the shredded half cabbage and simmer for five further minutes until the cabbage and beans are cooked through. Remove both bay leaves and any loose bones before serving. Taste the cooked broth, adjust its seasoning and stir in the chopped parsley and dill.

   Uses All actual soup after tomato and bean addition · ½ white cabbage, shredded · 1 small handful flat-leaf parsley, chopped · 1 large handful dill, chopped · Final soup salt only as needed · Final black pepper only as needed

9. 9

   Step 9: Turn off the heat and let the actual completed soup stand for five minutes. Divide between eight portions and serve the separate300 grams soured cream on the side. Six larger portions are an alternative serving choice.

   Rest completed borscht before serving · 5 minUses All actual cooked soup · 300 g soured cream for serving