Cut the pork ribs, place in a 6 liter saucepan with approx. 4 liters of water, scoop away the gray foam before boiling. Add a diced onion, grate the beetroot on a Joulienne grater (or cut into very fine strips), add, simmer for about 30 minutes.
Peel and dice the potatoes, add and bring to the boil. Grate the white cabbage finely or cut into fine strips suitable for a spoon, add, bring to the boil.
For the baking, finely dice the onion and grate the carrot.
Fry in a pan with 2 tablespoons of oil, 2 - 3 tablespoons of mascapone and tomato paste and simmer for 5 minutes. Season with salt, pepper and 1 teaspoon sugar, add to the stew, bring to the boil.
Cut the red bell pepper into strips, add and bring to the boil. Drain the red kidney beans, add and bring to the boil. In a bowl, mix 2 tablespoons of mascapone with a ladle of stock from the saucepan, add to the stew, bring to the boil. Season with salt, pepper and bay leaves and continue to simmer on a low heat.
In total, borscht should stew for about 2.5 - 3 hours. Finally, turn off the heating plate and only then add the finely chopped fresh dill and parsley.
Serve with 1 tablespoon crème fraîche and dill and parsley. Either a few slices of black bread with green bacon and garlic, fresh onions or the small, hearty Buchteln filled with pea puree, tipsy with garlic-dill water, are served with it.
This is a recipe in which borscht does not get its red color from beetroot but from tomato paste. In any case, the Ukrainian borscht should be creamy enough that the spoon can stand in the pot. Of course, every region and every housewife has its own recipe.
For a vegetarian or vegan variant, the meat is replaced with dried mushrooms and the mascapone or crème fraîche are omitted.
Ingredients
Print Recipe
Pin Recipe