Borscht – vegetable soup with cabbage, beetroot and pork ribs
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
Utensils
- frying pan
- pot
- knife
- cutting board
- grater
Instructions
- Heat 1 tablespoon of vegetable oil in a frying pan.
- Add the pork ribs and sauté for 2-3 minutes.
- Pour the seared ribs into a saucepan, pour lukewarm water over them and bring to the boil.
- Then cook the ribs over medium heat for approx. Let simmer for 1 hour.
- During the cooking time skim off the resulting foam from the surface.
- Peel the potatoes and cut them into bite-sized pieces.
- Peel the beetroot and carrots and grate them on a coarse grater.
- Peel the onions and cut them into small pieces chop.
- Chop the cabbage as well.
- Heat the remaining vegetable oil in the frying pan.
- First sauté the onions for about 5 minutes.
- 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.
- Then add the tomato paste, salt, pepper and sugar, stir and cook for another 2-3 minutes.
- Add the potatoes and cabbage to the saucepan with the broth and add to the ribs.
- Season with salt and pepper.
- Add the bay leaves and simmer over medium heat for about 15-20 minutes.
- Then add the sautéed vegetables from the skillet and simmer for another 10 minutes.
- Remove the finished borscht from the stove and leave it covered for about 15 minutes.
- Chop the fresh herbs as you like and sprinkle over the soup before serving.
