Pork rib bortsch
Use pork or beef ribs to make bortsch, a Ukrainian-inspired soup made with beetroot and beans to make it deliciously filling. Serve with our pampushky recipe
- Serves: 8 persons
- 1kg pork or beef back ribs (we used pork back ribs)
- 2bay leaves
- 1tbsp dried white or red beans or canned (soaked in water following pack instructions if using dried, drained if using canned)
- 1large carrot, sliced
- 1onion, sliced
- 2-3 garlic cloves, sliced
- 1red pepper, roughly chopped
- 2red chillies, chopped (optional)
- 1-2 red beetroot, peeled and coarsely grated
- 2-3 potatoes, chopped into chunks
- 2-3 tbsp tomato purée
- ½white cabbage, shredded
- small handful of flat-leaf parsley, chopped
- large handful of dill, chopped
- 300g soured cream, to serve
Step 1Cut 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 2Turn 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 3Stir 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.