Pork rib bortsch

Name: Pork rib bortsch
Yield: 4 servings
Cuisine: Polish
Ingredients: 1kg Pork Back Ribs; 2 Bay Leaves; 1 tablespoon Dried white beans; 1 large Carrots; 1 sliced Onion; 3 sliced thinly Garlic Clove; 1 chopped Red Pepper; 2 chopped Red Chilli; 2 Beetroot; 3 chopped Potatoes; 3 tablespoons Tomato Puree; 1/2 White Cabbage; Handful Parsley; Handful Dill; 300g Sour Cream

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pork Back Ribs1 kg
Bay Leaves2
Dried white beans1 tbsp
Carrotslarge1
Onion1
Garlic Clove3
Red Pepper1
Red Chilli2
Beetroot2
Potatoes3
Tomato Puree3 tbsp
White Cabbage½
Parsley
Dill
Sour Cream300 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.
2
Turn the heat up. Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using. Cook for 15 mins more.
3
Stir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.