Borscht without Cabbage, on Pork Ribs
by Editorial Staff
I want to tell you the recipe for delicious borscht, which we cook on pork ribs, absolutely without cabbage, and add garlic to it. This combination of products makes the dish uniquely tasty, aromatic, and appetizing.
Ingredients
- Pork ribs – 800 grams
- Beets – 1 pc. (big size)
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Garlic – 2-3 cloves
- Tomato paste – 2 tablespoons
- Bay leaf – 2 pcs.
- Allspice peas – 5 peas
- Dried celery root – 1 teaspoon
- Vinegar – 1 tablespoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Wash the pork ribs, dry, cut into slices so that each has a rib bone, and put them in a saucepan. Also add the peeled head of onion, bay leaf, allspice peas, and dried celery root to the saucepan. Fill everything with water and put the pan on the stove, cook the broth.
- Peel the beets and grate on a coarse grater. Heat the pan and put the beets in it. Pour in some water and vinegar. Simmer the beets for about 20-25 minutes.
- Peel the potatoes, cut into cubes and cook in the broth.
- Do the same with carrots – peel, grate on a coarse grater, and send after the potatoes.
- When the beets are ready, put them in a saucepan, and with them pour the beet broth in which they were stewed.
- Correct the taste of borscht with salt, black pepper and squeeze the peeled garlic into a saucepan through a press.
- Boil the borsch with all products for about 5-7 minutes and remove the pan from heat. Let the borscht brew for 10 minutes and pour it into bowls.
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