Borscht On Broth From Pork Ribs, Recipe With Photo

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Borscht On Broth From Pork Ribs, Recipe With Photo
Borscht On Broth From Pork Ribs, Recipe With Photo


Pork ribs - 600 grams;

Potatoes - 2 pieces;

Carrots - 1 piece;

Beets - 1 piece;

Bulb onions - 1 piece;

White cabbage - 300 grams;

Tomatoes - 3 pieces;

Garlic - 3 cloves;

Sunflower oil - 30 ml;

Salt to taste;

Ground black pepper - to taste;

Greens - 15 grams.

  • 165 kcal
  • 40 minutes
  • 40 minutes

Photo of the finished dish

Step by step recipe with photo

All members of my family are borscht lovers. And in all variants. I dare to call this recipe classic, because the homeland of borscht is Ukraine, and in Ukraine they have always loved pork and everything connected with it. The dish turns out to be hearty and rich, but not very fatty.

To prepare such borscht we take: pork ribs, carrots, onions, potatoes, beets, tomatoes (tomato juice), cabbage, garlic, herbs, sunflower oil, salt and pepper.

We cook broth from pork ribs. We put them in a saucepan, fill with water and bring to a boil. Remove the foam, reduce the heat and cook over low heat until the meat is cooked.

When the broth is ready, we take out the ribs. We clean the potatoes, wash them, cut them and send them to the pan. We start to cook our borscht.

Peel carrots and onions, wash them. Chop the onion finely, and three carrots on a grater. Pour sunflower oil into the pan and put vegetables. We put them on for 10-15 minutes over low heat.

We put them in a saucepan.

We clean the beets, wash and three on a grater with large holes. We put in a saucepan. We continue to cook for another 10 minutes.

Finely chop the cabbage and add to the rest of the vegetables.

Then grind the tomatoes if you don't have ready-made tomato juice. You can take canned tomatoes in your own juice. The last thing to do is to cook borsch with tomato paste. In my opinion, it will look like a dining room. In general, natural tomatoes are a completely different matter.

Mix all the ingredients and cook for another 15-20 minutes. 10 minutes before the end of cooking, put salt and ground black pepper to taste, bay leaf. You can add sweet bell peppers. Chop the garlic and put it in the borsch.

My greens and chop finely. We put in a saucepan.

The borsch on pork ribs is ready. Put boiled ribs in a saucepan with borscht.

Hearty, tasty and healthy.

Serve for lunch as a first course.

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