Pork rib bortsch Recipe

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.

Increase the heat again, bringing the broth back to a boil, then reduce it to a steady simmer. Continue cooking for another 20 minutes; the beans should still have a slight bite to them at this stage.

Stir in the chopped carrots, onions, garlic, and red pepper. Give everything a good stir, then add the red chilies if you're using them for a bit of heat. Cook for an additional 15 minutes.

Next, stir in the diced beetroot and let it cook for 10 minutes before adding the potatoes. After another 15 minutes, add the tomato purée (adjusting to your taste) and any canned beans you might be using, bringing the soup back to a boil.

Cook for 5 minutes, then stir in the shredded white cabbage and cook for 5 minutes more, until it's just tender. Season the bortsch to your liking, then turn off the heat and stir in the fresh parsley and dill. Let it stand for 5 minutes before serving. Ladle into bowls with a generous dollop of sour cream on the side.