Rostovsky borscht with pork ribs - aromatic and rich

Reviews (2)

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Prepared by: Marina Zolotseva

10/31/2013 Cooking time: 2 hours 30 minutes

If you like hearty and tasty first courses, then I offer you borscht with pork ribs. Try cooking it at home and enjoy traditional Slavic cuisine.

Fresh cabbage borscht on pork ribs

For a 3-liter pan of borscht we will need:

• half a kilo (500 grams) of pork ribs,
• a third of a small head of cabbage,
• one medium beet,
• five potatoes
• one medium carrot
• one head of onion,
• one tomato,
• one tablespoon of tomato paste,
• one tablespoon of vinegar essence 9%,
• one tablespoon of granulated sugar,
• salt to taste, vegetable oil for frying,
• Bay leaf,
• a few black peppercorns
• individually place greens and garlic on each plate.

1. This time I made the broth itself from pork ribs. Although they are pork, they are lean. And the broth from them always turns out to be very rich, and I really respect eating meat on the bone while eating.
2. Cut the ribs into equal pieces:
3. I washed them with running water, put them in a pan, and poured in:
4. I put it on the stove to cook.
5. Everything is according to the rules, no deviations in terms of removing foam, reducing heat, except that the cooking time is significantly reduced from two hours (as in the case of beef) to one hour.
6. My ribs are young, tender, there will be plenty of time for them.
7. Half an hour before cooking, I usually throw one large potato into the broth and at the same time salt the broth so that both the potatoes and the meat are sure to be salted.
8. After an hour, I take the ribs out of the broth and put them back at the end of cooking the borscht, otherwise they interfere with correctly determining the consistency of the soup itself, there are too many of them.
9. Well, while they are boiling, I prepare the rest of the ingredients. I shred the cabbage into thin shavings (I bought early cabbage, its leaves are tender and juicy, cook it for about ten minutes, no more, otherwise it won’t be crispy).
10. I cut the potatoes into thin cubes.
11. Then I fill it with cold water - let it float while it waits in the wings, otherwise it will darken.
12. I also cut onions and carrots into strips.
13. You can grate it on a coarse grater, but, you see, it looks much more attractive this way.
14. The most important component for borscht remains - beets. Today I am amazingly lucky with her. I bought it in a store, not at the market, but it turned out to be just what I needed, a beautiful burgundy color. I rub it on a grater.
15. Then I heat a small saucepan, pour vegetable oil into it, add a tablespoon of granulated sugar and the same amount of 9% vinegar essence, mix everything, and then add the beets themselves.
16. Again, I stir everything properly, add a little broth and, as soon as the beets start to boil, I turn the heat to low and close the pan with a lid.
17. The main thing is not to miss this important moment of boiling the beets. If you just let it boil, it will instantly lose its amazing color, and its taste will change a little. Well, during stewing, also do not forget to stir the beets periodically.
18. We're done with the beets, the broth is just cooked, we've taken out the ribs, let's get on with the vegetables. Let's start the potatoes.
19. After about fifteen minutes, cabbage.
20. And we ourselves prepare the frying for the borscht.
21. Place onions and carrots in a frying pan with vegetable oil.
22. Saute, then add tomatoes.
23. Stir and fry for another five minutes. The vegetables are almost ready, which means it's time for the tomato paste.
24. Without it, borscht will not have such a characteristic sweet and sour taste, despite the fact that we added fresh tomatoes. But not every pasta is suitable for us. Here, of course, everyone has their own preferences, but I have always settled on tomato paste or Heinz, they will not let you down.
25. I added one heaped tablespoon.
26. Mixed it with vegetables, diluted it with a small amount of broth.
27. Be careful here too. As soon as the beets are in the pan, make sure that the borscht does not boil and that characteristic bubbles appear. Add salt, sweeten (if necessary, of course), add bay leaf, peppercorns, stir and immediately turn off the heat, or even better, remove the pan from the stove.

Borscht with pork ribs and beans

Ingredients

To prepare borscht with pork ribs and beans you will need:

• lean pork ribs – 8 pcs.;
• cabbage - 1 small fork;
• carrots – 1 pc.;
• onions – 2 pcs.;
• beets – 1 pc.;
• potatoes (large) – 2 pcs.;
• tomato paste – 3-4 tbsp. l.;
• red beans in their own juice – 1 can;
• bay leaf – 2-3 pcs.;
• black peppercorns – 5-6 pcs.;
• garlic – 2 cloves;
• salt, pepper - to taste;
• sunflower oil for frying;
• sour cream and herbs for serving.

Cooking steps

1. Fill the ribs with water and set to cook the broth. As it boils, skim off the foam, add the onion and simmer over low heat for 40 minutes.
2. At the end of cooking, add salt.
3. Remove the ribs to a plate and set aside. Strain the broth.
4. Chop the cabbage and add to the pan with the broth, bring to a boil and reduce the heat.
5. Then we cut the potatoes and send them to the cabbage.
6. Place the frying pan on another burner, pour a couple of tablespoons of sunflower oil and fry the chopped onion, stirring occasionally. Meanwhile, a saucepan with cabbage and potatoes is slowly boiling nearby under the lid.
7. We grate the carrots and beets and add them to the onions one after another.
8. Stir, fry until soft, stirring occasionally, then add a little broth, salt, pepper and add tomato paste.
9. Stir, taste for salt (add more salt if necessary) and simmer under the lid for 5-7 minutes.
10. Now take the beans from the jar, pour out the juice and rinse them with boiled water.
11. When the potatoes are cooked, put the beans in the pan with the cabbage and potatoes, stir and let it boil.
12. After this, transfer our carrot-beetroot dressing into a saucepan.
13. Now we send the ribs there, you can squeeze out the garlic, I added a couple of tablespoons of homemade adjika. I also added bay leaves and peppercorns to the borscht. Mix carefully and cover with a lid. Let it simmer for another 5-7 minutes over low heat.
14. The aroma worked up an appetite! You can try our borscht on pork ribs with beans! Serve it with sour cream and freshly baked homemade bread!
15. Bon appetit!

Cooking process

All members of my family are borscht lovers. And in all variants. I dare to call this recipe a classic, since the birthplace of borscht is Ukraine, and in Ukraine they have always loved pork and everything connected with it. The dish turns out to be satisfying and rich, but not very fatty.

To prepare this borscht we take: pork ribs, carrots, onions, potatoes, beets, tomatoes (tomato juice), cabbage, garlic, herbs, sunflower oil, salt and pepper.

Cook pork ribs broth. Place them in a saucepan, add water and bring to a boil. Remove the foam, reduce the heat and cook over low heat until the meat is cooked.

When the broth is ready, take out the ribs. Peel the potatoes, wash them, cut them and put them in a saucepan. Let's start cooking our borscht.

We clean and wash the carrots and onions. Finely chop the onion and grate the carrots. Pour sunflower oil into a frying pan and add vegetables. Let them simmer for 10-15 minutes over low heat.

Put them in a saucepan.

We clean the beets, wash them and grate them on a grater with large holes. Put it in a saucepan. Continue cooking for another 10 minutes.

Shred the cabbage thinly and add to the rest of the vegetables.

Then chop the tomatoes if you don’t have ready-made tomato juice. You can take tomatoes canned in their own juice. The last thing is to cook borscht with tomato paste. In my opinion, it will look like a cafeteria. In general, with natural tomatoes it’s a completely different matter.

Mix all ingredients and cook for another 15-20 minutes. 10 minutes before the end of cooking, add salt and ground black pepper to taste, and bay leaf. You can add sweet bell pepper. Chop the garlic and add it to the borscht.

Wash the greens and chop them finely. Put it in a saucepan.

Borscht with pork ribs is ready. Place the boiled ribs in a pan with borscht.

Rich borscht with pork ribs

Ingredients

• – large juicy beets (two pieces);
• – pork ribs (740 g);
• – coarsely ground black pepper (to taste);
• – juicy young carrots (320 g);
• – deodorized sunflower oil for frying (to taste);
• – fresh parsley, chopped for dressing (to taste);
• – potato tubers (four pieces);
• – homemade lard for dressing (to taste);
• – sweet red pepper (360 g);
• – small garlic cloves, peeled (four pieces);
• – thick tomato paste (37 g);
• – onions (320 g);
• – homemade donuts with garlic for serving (to taste);
• – young white cabbage (670 g);
• – chopped fresh cilantro (34 g);
• – table salt (to taste).
• – drinking water (four liters).
• Cooking process:

1. Prepare the largest thick-walled pan with a capacity of six liters, put it on high heat, place the washed pork ribs, previously cut into medium-sized pieces, into it. Pour in the required amount of drinking water, then cook them until the broth begins to boil, then remove the gray foam that appears, reduce the heat and continue the process of cooking the ribs for another two hours.
2. If desired, add a couple of bay leaves to a saucepan with boiling meat broth, add coarsely ground black pepper, then add a sufficient amount of table salt. For flavor, you can add a certain amount of spices for meat dishes to the pan, but in this case it is very important to observe the measure, otherwise the real taste of the rich borscht will not be felt. After adding all the spices and salt, continue the process of cooking the pork ribs in the broth for another forty minutes over low heat, at the same time you can prepare the vegetables, rinse thoroughly and, if necessary, peel. Next, cut the potato tubers into small cubes, then grate the juicy beets and young carrots coarsely, and grate the onions.
3. Strain the rich meat broth, then pour it back into the pan, bring it to a strong boil again, put back the pork ribs, cut into small pieces, add potato cubes.
4. Continue the process of cooking the meat broth until the potatoes are half cooked, then add shredded young cabbage and chopped red pepper to the pan.
5. Next, heat a sufficient amount of sunflower oil in a heavy frying pan, add chopped onion and fry it over moderate heat for five minutes, stirring regularly. Add grated vegetables to the carrots, continue the process of frying the ingredients, stirring occasionally, for another three minutes, it is advisable to also add a small amount of vinegar, and sprinkle a little granulated sugar if desired.
6. Simmer the vegetables under the lid over low heat for another fifteen minutes, add tomato paste, mix the ingredients thoroughly and continue the stewing process, then send the prepared frying to the pan. Cook the rich borscht with pork ribs for another eight minutes, add crushed garlic cloves, as well as chopped cilantro and lard, cut into small pieces.
7. Let the rich borscht brew for twenty minutes, then serve it with chopped herbs, sour cream and garlic donuts.

Borscht with pork ribs in a slow cooker

Ingredients:

• meat on the bone or pork ribs – 500 g
• potatoes - 3 - 4 pcs
• beets – 1 – 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• cabbage (approximately) - 300 g
• tomato and bell pepper (if available)
• canned beans – 100-150 g
• salt and spices to taste
• lemon juice – 2 tbsp. l.
• Bay leaf
• water
• vegetable oil

Borscht with pork ribs in a slow cooker:

1. Wash and dry the meat on the bone (or ribs). Place in a slow cooker, pour in a little vegetable oil and simmer the meat in the “baking” mode for 20 minutes. In the meantime, you can prepare the vegetables for the borscht.
2. Cut the potatoes into cubes, chop the cabbage finely. Grate the carrots on a coarse grater or cut into cubes. I cut the onion in half or throw it in whole. Peel the beets (if the beets are large, cut them into 2-3 parts).
3. Add prepared vegetables to the meat, except beets. During the season of fresh vegetables, I also add tomatoes and sweet peppers to the borscht, put through a blender.
4. Salt, add spices to taste and bay leaf. To fill with water. Place a container for steaming on top and place the beets in it. Set the “quenching” mode for 1.5 hours.
5. Squeeze 1-2 tbsp juice from lemon. l. Lemon juice can be replaced with citric acid on the tip of a knife, previously diluted in water (1-2 tablespoons).
6. After the signal, remove the container with beets. Grate the beets on a coarse grater, mix with lemon juice, return to the slow cooker, stir and bring the borscht to a boil in the “baking” or “steaming” mode. As soon as the borscht boils in the multicooker, turn it off.
7. Delicious borscht with pork ribs in a slow cooker is ready. Bon appetit!!!

Ukrainian borscht with roasted pork ribs

Ingredients

• Bacon – 2-3 strips
• Pork ribs – 1 kg
• Young beets with tops (tops if possible) – 3-4 pcs.
• Carrots – 2-3 pcs.
• Large tomato – 1 pc.
• Bell pepper – 2 pcs.
• Celery stalk – 2-3 pcs.
• Parsley root – 1 pc.
• Greens (parsley, dill) – 1 bunch
• Fried onion – 1/2 cup
• Fried mushrooms – 1/2 cup
• Canned beans – 1 can
• Tomato paste – 150 g
• Allspice – 3-4 peas
• Peppercorns – 5 peas or to taste
• Bay leaf – 1 pc.
• Garlic – 3-4 teeth. or to taste
• Lemon – 1 pc. or according to taste
• Sugar – 2 tsp. or to taste.
• Salt - to taste
• Black pepper - to taste

How to cook

1. Prepare the starting ingredients. For the broth, take half of the carrots, peppers and celery stalks, as well as greenery stalks.
2. By the way: I partially used frozen vegetables.
3. Heat a frying pan and fry bacon or salted lard in it.
4. Place the ribs and fry on both sides until golden brown.
5. By the way: You can omit the bacon or lard and fry the ribs in a dry frying pan, but the bacon adds an additional note to the borscht.
6. Place the browned ribs in cold water and cook over medium heat, skimming, until foaming stops.
7. cut the tops from the beets, divide them into petioles and leaves.
8. If you don’t sell beets with tops in winter, this is not a reason to refuse to prepare this borscht!
9. By the way: It’s completely in vain to ignore the tops when preparing borscht. It brings additional sourness and freshness.
10. Place half of the celery stalks, sweet peppers, and carrots in the pan. Add petioles of greenery, parsley root.
11. Cut the beet tops into small pieces and add to the pan.
12. When the water boils again, add your favorite spices (I use allspice, peppercorns, bay leaf and dry hot pepper). Boil the broth until the meat is cooked.
13. When ready, remove the beets and place them in cold water.
14. Strain the finished broth. Set the meat aside. Return the pan with the broth to the heat.
15. By the way: Bathing beets in cold water is designed to seal in the vibrant color of this vegetable. Cut the cabbage into rectangles. Add to strained boiling broth.
16. After 10 minutes, add the potatoes, cut into semicircles, into the pan and cook until almost done (about 15 minutes).
17. By the way: The time depends on the quality of the cabbage. If it is young, you can start the potatoes at the same time as the cabbage or even put it at the very end.
18. Fry onions and mushrooms (I had some prepared).
19. Place mushrooms and onions in a saucepan.
20. While the broth is cooking, chop the pepper, celery stalk, carrots and fry in sunflower oil until soft.
21. Place the roast into the pan. Add finely chopped beet tops.
22. Grate the beets on a coarse grater and squeeze half a lemon onto it.
23. Heat a frying pan with sunflower oil, lightly fry the beets over high heat, add tomato paste, stir.
24. By the way: Lemon juice preserves the intense color of beets. Instead of tomato paste, you can use tomato sauce, tomato juice, or tomatoes in their own juice.
25. Simmer the beets and tomatoes over low heat for several minutes.
26. When the potatoes are ready, place the beets in a saucepan and simmer for a few minutes.
27. By the way: Previously, you couldn’t put beets in – they were stewed with tomatoes, and potatoes cook for a very long time in an acidic environment.
28. Drain the canned beans and add to the pan.
29. Season the borscht with crushed garlic and salt and turn off the heat. Then add the juice of half a lemon and 2 tsp. Sahara.
30. By the way: Lemon and sugar should be added carefully, taking a sample after each serving. The borscht should have a slight sourness.
31. When serving, place portioned pieces of meat from the ribs on a plate, season with herbs and sour cream.

Recipe for borscht with ribs

Pork ribs must be soaked in water until it stops turning red.

Place in a saucepan, add water.

The liquid should fill the pan two-thirds full.

Place over medium heat and cook for an hour.

After boiling, be sure to skim off the foam.

Grate fresh beets using a coarse grater, sprinkle with juice from half a lemon.

Simmer by adding a little broth from the pan.

If desired, you can add vegetable oil and fry a little.

Carrots should also be grated, but a little finer.

Add chopped onion and salt, pour in a little broth from the pan and simmer until softened.

An hour after the meat starts cooking, add carrots with onions and beets to the pan, then bring to a boil.

Pour the peeled and cut into pieces potatoes into the pan.

After the potatoes, place the cabbage in the broth.

Boil for 10 minutes.

Add washed and chopped greens.

Put on fire for another 10 minutes. Borscht is ready!

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4 comments on the recipe

How much water? A liter, two, a bucket? Why are ribs in grams, but vegetables in pieces? Do all carrots, onions, beets and potatoes weigh the same? Your recipe is a lottery, it’s not clear what will happen.

Vegetables are really different