As you know Ukrainian borsch is one of the most popular and favorite dishes in Ukraine. It can be cooked in dozens of variations.
Today I want to share a recipe of a very appetizing borsch with pork ribs. This dish has a super bright ruby color and flavorful taste. The combination of soft vegetables and tender meat is accompanied with the aroma of bay leaves and black pepper.
This borsch is very nutritious and if you decide to cook it for a family supper, you can’t go wrong since this dish will fill up your family members in no time. In addition, this borsch is delicious when it is served both hot and cold.
Ingredients:
- 3 potatoes
- 3 tomatoes
- 5 bay leaves
- 1 bulb onion
- 1 tbsp vinegar
- 2-3 cloves of garlic
- 150 g (5 oz) beetroot
- 5 black pepper corns
- 1 kg (2,2 lb) pork ribs
- 100 g (3,5 oz) cabbage
- sunflower oil (for frying)
- fresh parsley (for serving)
- salt – to taste
Cooking
Cut pork ribs into medium pieces. Peel a bulb onion and cut it in half. Place the ribs and the onion in a pan. Add black pepper corns and bay leaves. Pour the ingredients with water and boil the meat until done.
Peel a beetroot and grate it. Preheat sunflower oil in a frying pan. Add the beetroot there. Pour vinegar and some water in the frying pan. Stir everything and cover the lid. Stew the beetroot.
Peel potatoes and dice them. Add the potatoes to the meat broth. Remove the bulb onion. Rinse cabbage, chop it and add to the pan. Mix the ingredients and continue to boil. When the potatoes and cabbage are done, add the beetroot together with the liquid from the frying pan. Then add washed and cubed tomatoes. Peel garlic cloves and squeeze them. Add garlic to the borsch. Adjust salt to your taste. Cook the ingredients for about 8 minutes more. Turn off the fire and set aside the borsch for 10-15 minutes. Laddle the dish into bowls. Add some sour cream and chopped fresh parsley before serving.
Enjoy your meal!
