Green Borsch with Pork Ribs and Beetroot

by Editorial Staff

With the onset of sorrel season, be sure to cook delicious and satisfying green borscht on pork ribs. According to this recipe, green borscht turns out to be bright thanks to beets, with a pleasant sourness of sorrel and a wonderful aroma of dill, parsley and green onions.

Servings: 7

Ingredients

  • Pork ribs – 500 g
  • Beets – 160 g
  • Fresh sorrel – 150 g
  • Potatoes – 450 g
  • Eggs – 5 pcs. (of which 2 pcs. for serving)
  • Carrots – 100 g
  • Green onions – 100 g
  • Fresh dill – 30 g
  • Fresh parsley – 30 g
  • Vegetable oil – 2-3 tbsp (30-45 ml)
  • Vinegar 9% – 5 ml (1 teaspoon)
  • Sugar – 20 g
  • Salt to taste
  • Ground black pepper – to taste
  • Bay leaf – 3 pcs.
  • Water – 2 l

Directions

  1. Essential products.
  2. Cut the ribs into portions and put in a saucepan
  3. Fill the ribs with water, bring to a boil, remove the foam and cook over low heat for 1-1.5 hours.
  4. Remove the finished ribs, separate the meat from the bones and cut into pieces, and filter the broth. Cover the meat with foil and set it aside.
  5. Boil the eggs for 10 minutes after boiling (hard-boiled), then cool in cold water.
  6. Peel the potatoes and cut into small pieces.
  7. Put potatoes in broth and cook for 10 minutes.
  8. We peel carrots, beets and onions. Cut the onion into small cubes, rub the carrots and beets on a coarse grater.
  9. Heat 1 tablespoon in a frying pan. spoon of vegetable oil and fry the onion for about 5 minutes, until transparent and light golden brown.
  10. Add another 1-2 tablespoon to the pan. tablespoons of vegetable oil and spread the beets and carrots. Add 1 teaspoon of vinegar and bay leaves immediately.
  11. Fry vegetables over medium heat for about 7 minutes, until soft and a pleasant aroma appears. Then add sugar.
  12. Stir and fry for another 1 minute to dissolve the sugar.
  13. Add vegetable frying to the pan, salt and cook over low heat for another 10 minutes.
  14. Eggs (3 pcs.) Peel and cut into small cubes. Peel the rest of the eggs and cut them in half – half per serving.
  15. Finely chop the green onion, dill and parsley. We leave a little fresh herbs to sprinkle each portion of borscht.
  16. Cut the sorrel into strips.
  17. Add the diced eggs to the saucepan and cook for another 2 minutes.
  18. Then add the chopped greens and black pepper.
  19. Bring the borsch to a boil, cook for 1 minute and remove from heat.
  20. Pour the ready-made green borscht into plates, put a few pieces of meat and half an egg in each portion. Sprinkle with the remaining fresh herbs.

    Enjoy your meal!

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