Recipe: Borscht Without Cabbage, On Pork Ribs On RussianFood.com

Borscht without cabbage, on pork ribs

Nоtalios 31.10.14

I want to tell you the recipe for a very tasty borscht, which we cook on pork ribs, absolutely without cabbage, and add garlic to it. This combination of products makes the dish uniquely tasty, aromatic and appetizing.

Products Pork ribs - 800 grams Beets - 1 pc. (big size) Potatoes - 2 pcs. Carrots - 1 pc. Onions - 1 pc. Garlic - 2-3 cloves Tomato paste - 2 tablespoons Bay leaf - 2 pcs. Allspice peas - 5 peas Dried celery root - 1 tsp Vinegar - 1 tablespoon Salt to taste Ground black pepper - to taste

Step-by-step photo recipe Borscht without cabbage, on pork ribs

Required ingredients.

Wash the pork ribs, dry, cut into pieces so that each has a rib bone, and put them in a saucepan. Also add the peeled head of onion, bay leaf, allspice peas and dried celery root to the saucepan. Fill everything with water and put the pan on the stove, cook the broth.

Peel and grate the beets.

Heat the frying pan and put the beets in it. Pour in some water and vinegar. Simmer the beets for about 20-25 minutes.

Peel the potatoes, cut into cubes and cook in the broth.

Do the same with carrots - peel, grate on a coarse grater and send after the potatoes.

When the beets are ready, put them in a saucepan, and with them pour the beet broth in which they were stewed.

Correct the taste of borscht with salt and black pepper and squeeze the peeled garlic into a saucepan through a press.

Boil the borsch with all products for about 5-7 minutes and remove the pan from heat. Let the borscht brew for 10 minutes and pour it into bowls.