Borscht – vegetable soup with cabbage, beetroot and pork ribs

Borscht - vegetable soup with cabbage

Portions: 4 persons | Preparation: 145 minutes

Borscht is very popular, world-famous and an integral part of Russian cuisine. The soup always tastes good, especially in the cold season when the desire for something warm and nutritious increases. Classically, it’s served with a dollop of sour cream and fresh bread. The request for an encore is guaranteed!

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Borscht - vegetable soup with cabbage
Borscht - vegetable soup with cabbage

Portions: 4 persons | Preparation: 145 minutes

Borscht is very popular, world-famous and an integral part of Russian cuisine. The soup always tastes good, especially in the cold season when the desire for something warm and nutritious increases. Classically, it’s served with a dollop of sour cream and fresh bread. The request for an encore is guaranteed!

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Autumn, Winter | Region: Eastern Europe, Europe | Preparation: Roast, Stew, boil | Menu: Soups | Cuisine: Russian recipes

Ingredients

  • 600-700 g pork ribs
  • 3 tbsp vegetable oil
  • 3500 ml water
  • 4-5 potatoes
  • 1-2 balls beetroot
  • 2 carrots
  • 1 onion
  • ¼ head cabbage
  • 3 tbsp tomato paste
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp sugar
  • 2 bay leaves
  • Fresh herbs, to taste

Instructions

  1. Heat 1 tablespoon of vegetable oil in a frying pan.
  2. Add the pork ribs and sauté for 2-3 minutes.
  3. Pour the seared ribs into a saucepan, pour lukewarm water over them and bring to the boil.
  4. Then cook the ribs over medium heat for approx. Let simmer for 1 hour.
  5. During the cooking time skim off the resulting foam from the surface.
  6. Peel the potatoes and cut them into bite-sized pieces.
  7. Peel the beetroot and carrots and grate them on a coarse grater.
  8. Peel the onions and cut them into small pieces chop.
  9. Chop the cabbage as well.
  10. Heat the remaining vegetable oil in the frying pan.
  11. First sauté the onions for about 5 minutes.
  12. Then add the carrots, beetroot and 1-2 tablespoons of stock from the saucepan and everything Fry together under the lid for about 10-15 minutes.
  13. Then add the tomato paste, salt, pepper and sugar, stir and cook for another 2-3 minutes.
  14. Add the potatoes and cabbage to the saucepan with the broth and add to the ribs.
  15. Season with salt and pepper.
  16. Add the bay leaves and simmer over medium heat for about 15-20 minutes.
  17. Then add the sautéed vegetables from the skillet and simmer for another 10 minutes.
  18. Remove the finished borscht from the stove and leave it covered for about 15 minutes.
  19. Chop the fresh herbs as you like and sprinkle over the soup before serving.

Utensils

  • frying pan
  • pot
  • knife
  • cutting board
  • grater