Ukrainian Borsch with Beans and Pork Ribs
by Editorial Staff
I would like to propose a recipe for a very tasty Ukrainian red borscht with beans and pork ribs. The borscht is obtained with optimal density. Beans, fried pork ribs, bell peppers, aromatic parsley roots, and some cooking features make the borscht super-rich, and its color bright and beautiful.
Ingredients
- Pork ribs – 350 g
- White beans – 150 g
- Beets (medium-sized) – 180 g
- White cabbage – 130 g
- Potatoes – 430 g
- Bulgarian pepper – 160 g
- Carrots – 1 pc. (100 g)
- Bulb onions – 2 pcs. (160 g)
- Parsley root – 50-70 g
- Tomato paste – 2 tbsp
- Sugar – 1 teaspoon
- Bay leaf – 1-2 pcs.
- Black peppercorns – 7 pcs.
- Vegetable oil – 5 tbsp (75 ml)
- Salt to taste
- Ground black pepper – to taste
- Fresh dill (for serving) – 40 g
- Fresh parsley (for serving) – 30 g
- Sour cream (for serving) – to taste
- Water – 2.3 L
Directions
- The beans must be soaked beforehand. To do this, rinse the beans, fill them with water so that they cover them by 2 cm, and leave them for at least 6 hours or overnight (always in a cool place).
- Cut the ribs into pieces along the bone. Preheat a frying pan with 2 tablespoon. tablespoons of vegetable oil. Put the ribs in the heated oil. Fry the ribs over medium heat for 4-5 minutes on each side, until golden brown. Then we remove the meat from the pan.
- Peel the parsley roots, wash, dry, then cut lengthwise into 2-3 parts. Put the parsley roots in a hot pan without oil. Lightly fry the roots over medium heat for 3-5 minutes on each side. During roasting, the aroma of the roots will “open up” most.
- Pour the swollen beans into 2.3 liters of water. Bring the water to a boil and cook the beans for 20 minutes.
- Meanwhile, peel onions, beets, carrots, potatoes, and bell peppers. We cut one peeled onion crosswise. After 20 minutes, add fried ribs, parsley roots, onion cut crosswise, black peppercorns, and bay leaf to the beans. Cook for about 40 minutes, until the beans are done.
- Cut off a small part of the beets (30-40 g) and set aside. Cut the rest of the beets into thin strips. Preheat a frying pan with 1 tablespoon. a spoonful of vegetable oil. Fry the beets over medium heat for about 4 minutes. Then add sugar. Fry the beets with sugar for another 1 minute and remove from the pan onto a plate.
- Cut 2/3 of the potatoes into small pieces. Cut the remaining potatoes into small cubes. Small cubes of potatoes will boil in broth and add extra thickness and richness to the borscht.
- Put the beets and all the chopped potatoes in the broth. Cook over low heat for 10 minutes. After adding the beets, the borscht should not be boiled too much in the future, so that its color is better preserved.
- Cut the onion into small cubes. Rub the carrots on a coarse grater. Cut the bell pepper into thin strips. Chop the cabbage into strips.
- Preheat the pan with the remaining vegetable oil. Fry the onions over medium heat for about 5 minutes, until lightly browned. Then add carrots and bell peppers to the onion.
- Fry the onions, carrots, and peppers for about 4 minutes, then add the tomato paste, black pepper, and 100 ml of hot broth. Fry for another 2 minutes.
- We take out the roots and a whole onion from the pan. Then we put vegetable frying in borscht. If you are using ripe kale, add it at this stage. If the cabbage is young (like mine), we will add it later. Add salt to taste. Bring the borsch to a boil and cook over low heat for another 10-15 minutes.
- After that, rub the rest of the beets on a medium grater. This makes about 1 tablespoon of grated beets.
- Add young cabbage, grated beets to the borscht and simmer it on low heat for another 5 minutes. A little grated beets added at the end of cooking will not in any way affect the taste of the borscht but will give it a beautiful bright color.
- Remove the finished red borsch with beans and pork ribs from the stove and let it stand for 20-30 minutes. Pour borsch with beans and pork ribs into portioned plates, add chopped dill and parsley, and sour cream to each portion. Bon Appetit!
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