PolishMain course
Pork rib bortsch
This pork rib bortsch is a hearty, long-simmered soup, packed with tender pork, root vegetables, and cabbage. It starts with slow-cooked pork ribs, which build a rich base for the broth. White beans add substance, while beetroot, carrots, and potatoes cook down into a deeply savory stew. A finish of fresh dill and parsley brightens everything, and a dollop of sour cream on the side is essential.
Method
3 steps · 34 min total
- 01
Simmer Pork Ribs and Beans
Start by cutting the pork ribs into large, manageable pieces. Place them in your largest saucepan and cover with 5 litres of water. Bring this to a rolling boil over high heat, making sure to skim away any foam that rises to the surface. Add the bay leaves and season generously with salt and pepper.
Once skimming is done, turn the heat down to a gentle simmer. Let it cook for a full 1 hr, or until the meat is truly soft and falls off the bone. If you're using dried white beans, now is the time to stir them in.
- 02
Add Vegetables and Simmer
