Pork Rib Borscht

Name: Pork Rib Borscht
Total time: 120 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1kg pork ribs, cut into pieces; 2 dried bay leaves; 1 tin (400g) cannellini beans or white beans; 1 large carrot, sliced; 1 brown onion, sliced; 3 garlic cloves, thinly sliced; 1 red pepper, chopped; 2 red chillies, chopped; 2 raw beetroots, peeled and diced; 3 potatoes, diced; 3 tbsp tomato purée; 1/2 white cabbage, shredded; Handful fresh parsley, chopped; Handful fresh dill, chopped; 300g sour cream, to serve

Hearty ruby beetroot and tender pork soup packed with cabbage, dill, and sour cream.

120 min serves 6 Medium Watch

Ingredients

1kg pork ribs, cut into pieces1kg

2 dried bay leaves5g

1 tin (400g) cannellini beans or white beans400g

1 large carrot, sliced500g

1 brown onion, sliced1 each

3 garlic cloves, thinly sliced3 pack

1 red pepper, chopped1 each

2 red chillies, chopped50g

2 raw beetroots, peeled and diced500g

3 potatoes, diced1kg

3 tbsp tomato purée200g

1/2 white cabbage, shredded1 each

Handful fresh parsley, chopped30g

Handful fresh dill, chopped20g

300g sour cream, to serve300ml

Method

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.
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.
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.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £11.75 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£16.30 est. · serves 6

Ingredients

1kg pork ribs, cut into pieces1kg

2 dried bay leaves5g

1 tin (400g) cannellini beans or white beans400g

1 large carrot, sliced500g

1 brown onion, sliced1 each

3 garlic cloves, thinly sliced3 pack

1 red pepper, chopped1 each

2 red chillies, chopped50g

2 raw beetroots, peeled and diced500g

3 potatoes, diced1kg

3 tbsp tomato purée200g

1/2 white cabbage, shredded1 each

Handful fresh parsley, chopped30g

Handful fresh dill, chopped20g

300g sour cream, to serve300ml

Method

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.

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.

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.