Soup with beets and pickles is an original, beautiful and very appetizing first course. Pickled cucumbers and cucumber pickle give beetroot soup an interesting taste and natural sourness. Beets and pickles go well with each other. Pork ribs meat broth makes the soup even tastier and more satisfying.
Cut the pork ribs into pieces and fill with water (2.5 l). Let it boil over high heat, remove the foam, then reduce the heat, add black peppercorns and cook the broth for 1-1.5 hours.
Peel and cut the beets into thin strips.
We also cut pickled cucumbers into strips.
Cut the carrots into strips. Peel the onion and cut into small cubes.
Preheat a frying pan with vegetable oil over medium heat. Saute carrots and onions until transparent, 3-4 minutes. We spread the beets to the carrots and onions.
Fry the beets for about 5 minutes. Then add the cucumbers.
We continue to fry for another 3-5 minutes. Then fill with brine, cover, reduce heat and simmer vegetables for 15 minutes.
Peel the potatoes and cut into slices.
When the broth is ready, put the potatoes in it and cook for 15 minutes.
Then put the stewed vegetables and bay leaf into the pork soup with potatoes.
Cook the beetroot with meat over low heat for another 5 minutes. Then salt to taste, add garlic passed through a press and black pepper. Cook the soup with beets and pickles for another 2 minutes.
We remove the pan from the stove. It is advisable to let the soup steep for about 15 minutes and can be served.
Put chopped green onions in each portion of beet soup. Serve the beetroot hot.
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