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Pork rib bortsch

 

Method 1

Ingredients

1 kg pork or beef back ribs (we used pork back ribs)

2 bay leaves

1 tbsp dried white or red beans or canned (soaked in water following pack instructions if using dried, drained if using canned)

1 large carrot, sliced

1 onion, sliced

2-3 garlic cloves, sliced

1 red pepper, roughly chopped

2 red chillies, chopped (optional)

1-2 red beetroot, peeled and coarsely grated

2-3 potatoes, chopped into chunks

2-3 tbsp tomato purée

½ white cabbage, shredded

small handful of flat-leaf parsley, chopped

large handful of dill, chopped

300g soured cream, to serve

STEP 1

Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.

STEP 2

Turn the heat up. Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using. Cook for 15 mins more.

STEP 3

Stir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.


Method 2

Ingredients:

- 1 lb pork ribs

- 1 onion, chopped

- 2 carrots, diced

- 2 potatoes, diced

- 1 can diced tomatoes

- 4 cups beef broth

- 2 cups cabbage, chopped

- 1/4 cup apple cider vinegar

- Salt and pepper to taste

- Sour cream for garnish

- Fresh dill for garnish

Instructions:

1. In a large pot, sear the pork ribs until browned on all sides.

2. Add the chopped onion and cook until softened.

3. Add the carrots, potatoes, diced tomatoes, and beef broth. Bring to a boil and then lower the heat to simmer.

4. Cover and let simmer for about 1 hour, until the pork ribs are tender.

5. Add the cabbage and apple cider vinegar and cook for another 10 minutes.

6. Season with salt and pepper to taste.

7. Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.



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