Recipe: Pork Ribs Borscht On RussianFood.com

Borscht on pork ribs

Nоtaliоs 01/19/15

I bring to your attention - hearty, aromatic, appetizing and tasty borscht on pork ribs.

Products Pork ribs - 1 kg (you can replace with any other piece of meat, however, the borscht is the most delicious on the ribs) Beets - 150 grams Cabbage - 100 grams Potatoes - 3 pcs. Tomatoes - 3 pcs. (any grade) Onions - 1 pc. (medium size) Celery root (dried) Bay leaf - 5 leaves Allspice peas - 5 peas Garlic - 2-3 cloves Vinegar - 1 tablespoon Salt to taste Ground black pepper - to taste

Step by step photo recipe Borscht on pork ribs

Wash the pork ribs and cut into portions. Peel and wash onions.

Place the pork ribs, onions, allspice peas, bay leaf and dried celery root in a saucepan. Pour in drinking water and send the pot to the broth stove.

Now get down to the beets - peel them and grate them. Pour vegetable oil into a frying pan and heat. Send the beets to the skillet, add some water and vinegar. Then cover the skillet with a lid and simmer the beets, stirring occasionally. (Do not forget to add vinegar, it is he who will not allow the beets to fade, and the broth in which the beets will be stewed will take on a burgundy color.) This will be the dressing of the borscht.

Peel the potatoes, wash and cut into cubes. When the broth is almost cooked, send the potatoes to boil. In this case, remove the onion head and discard. It was necessary that the onion only give its aroma and taste, which he did.

Wash the cabbage, chop it and send to cook after the potatoes.

When the potatoes and cabbage are boiled, add the stewed beets and pour the broth in which they were stewed into a saucepan. After that, immediately wash and cut the tomatoes into cubes, which you put in the borscht.

Peel the garlic and squeeze it through a press into the borscht. Season the borsch with salt and ground black pepper.

Cook all ingredients together for about 8 minutes and remove the pan from the heat. Let the borscht brew for about 10-15 minutes, then serve it to the table.