Borscht can be cooked on any meat to taste – there has never been a single standard. For example, beef or pork ribs, which give a very fragrant and rich broth. Try it on occasion!
Ingredients
- Pork ribs - 350 g
- Red cabbage - 200 g
- Potatoes - 3 pieces
- Beetroot - 1 piece
- Onion - 1 piece
- Carrots - 2 pieces
- Bell pepper - 1 piece
- Tomatoes - 3 pieces
- Tomato paste - 1 tbsp.l.
- Spices and seasonings - 1 art.l.
- Garlic - 3 cloves
Step-by-step cooking recipe
Fill the ribs with water and boil for 2 hours, removing the foam. Strain the broth and return the ribs back to the pan.
Add the sliced potatoes, and after 10 minutes the chopped cabbage.
Peel the tomatoes and slice all the vegetables.
Fry the beets for about 5 minutes, add onions and carrots. After another 7 minutes, add pepper, tomatoes and tomato.
After a couple of minutes, pour in a glass of broth and simmer the vegetables for another 10 minutes.
Send the roast to the borscht, add spices and garlic. Cook everything together for a couple more minutes and let the borscht brew.
