Pork rib bortsch
A rich and profound soup combining the natural sweetness of vegetables with the intense depth of premium meat cuts, slow-cooked to perfect tenderness. This dish constitutes a complete and comforting meal in a single bowl, offering a classic European home-style experience with bold flavors and an irresistible, vibrant palette. It is particularly suited for cold winter days or as the centerpiece of festive and traditional family gatherings.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Cut 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.
- 2Turn 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.
Nutrition
- Calories
- 911
- Protein
- 70.8g
- Carbs
- 12.1g
Chef tips
To achieve a deep, stunning borscht color, add one finely grated beet just five minutes before you finish cooking. This keeps the vibrant red hue that often fades during a long simmer. For a kosher version that is just as delicious, swap the pork ribs for bone-in beef short ribs (asado). Slow cooking will make the meat melt-in-your-mouth tender, following true family tradition.
Culinary reasoning
A rich and profound soup combining the natural sweetness of vegetables with the intense depth of premium meat cuts, slow-cooked to perfect tenderness. This dish constitutes a complete and comforting meal in a single bowl, offering a classic European home-style experience with bold flavors and an irresistible, vibrant palette. It is particularly suited for cold winter days or as the centerpiece of festive and traditional family gatherings.