March 16, 2017

Red Borscht with Pork Ribs

Red Borscht with Pork Ribs: Ukrainian soup full of healthy ingredients such as beets, cabbage, carrots, onions, meat and more. A family favorite!

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Red Borscht with Pork Ribs: Ukrainian/Slavic soup full of healthy ingredients such as beets, cabbage, carrots, onions, meat and more. | olgainthekitchen.com

There are so many recipes for this soup and every family has their own way of making it. Some like to add tomato paste to get that extremely red color in it, but don’t panic if your borscht turns out a bit orange than burgundy. Most of the times it depends on the beets , but you’ll still get that red borscht taste.  I like to use beets from Trader Joe’s because they always make my borscht extremely red, sometimes I would even put 2 beets.

This borscht is very popular among Slavic people and I wouldn’t be wrong to say that people all over the world love to make it as well, especially when you got a good piece of meat in your bowl. Ribs take a bit longer to cook if you want them to fall off the bone and be so tender, but it’s all worth it!

This borscht comes with lots of very healthy and super yummy ingredients. You’ve got the fresh beet (the most important ingredient of the borscht), which is full in iron and extremely good for children who have tammy issues. My aunt once said that every time her kids would get upset stomach, she would make them red borscht and it really helped. You also got the beans, which are protein (also really good), carrots (good for your eyes), cabbage (fiber etc.) and other tasty ingredients. I feel like I’m back in high school, learning my nutrition! 🙂

Red Borscht Ingredients:

  • 4 baby back pork ribs
  • 2 large gold potatoes
  • 1 large beet (the bigger the better)
  • 1 1/2 cup shredded green cabbage
  • 1/2 medium onion
  • 1 large carrot
  • 3 teaspoons fine salt (or to taste)
  • 2 dried bay leaves
  • 8 oz canned pork beans
  • 1 tablespoon sour cream + more when serving
  • water to cook ribs in (about 4 cups)
  • water for borscht (about 8 cups)
  • oil to sauté onions and carrots

How to Make Red Borscht with Pork Ribs:

1. Wash 4 baby back ribs in cold water, place in a large soup pot with about 1-2” water more over ribs (about 4 cups). Bring it to boil, dispose water with the foam crud and rinse the ribs to remove any foam crud left on them. Place ribs back into pot, add 2 dried bay leaves, 1 tsp of salt and 8 cups cold water. Bring it back to boil, lower the heat to low-medium (#3 on mine so it boils still a bit) and cook for 1 hour.

2. Preheat small skillet with 1-2 tbsps oil, just enough to cover skillet bottom. Finely chop 1/2 medium onion and grate 1 large carrot onto small hole. Place onion into preheated skillet with oil. Sauté on medium until onions turns transparent and gold-ish. Add grated carrot, stir and continue to sauté for another 2 mins, adding more oil if it seems too dry. Turn off heat, set aside.

3. Once the ribs had been cooking for 1 hour, increase heat to medium and place 1 large beet grated onto small hole and 2 large potatoes chopped into 1/2” size pieces into the soup pot and cook 10 mins. Then add 1 1/2 cup shredded cabbage (I used Benriner Mandolin) and sautéed onion and carrot and cook another 5-7 mins or until potatoes can be easily pierced with a fork.

4. Rinse 8 oz canned pork beans in cold water and add into pot with soup, cook for another 1-2 mins. Add more salt to taste (I added 2 tsps). Turn off heat, stir in 1 tbsp sour cream OR serve sour cream when serving borscht. (I usually add when serving). Serve hot and fresh!

If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.

Red Borscht with Pork Ribs

5 from 2 votes
Servings: 6
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Red Borscht with Pork Ribs: Ukrainian/Slavic soup full of healthy ingredients such as beets, cabbage, carrots, onions, meat and more.

Ingredients

  • 4 baby back pork ribs
  • 2 large gold potatoes
  • 1 large beet the bigger the better
  • 1 1/2 cup shredded green cabbage
  • 1/2 medium onion
  • 1 large carrot
  • 3 teaspoons fine salt or to taste
  • 2 dried bay leaves
  • 8 oz canned pork beans
  • 1 tablespoon sour cream + more when serving
  • water to cook ribs in about 4 cups
  • water for borscht about 8 cups
  • oil to sauté onions and carrots

Instructions

  1. Wash 4 baby back ribs in cold water, place in a large soup pot with about 1-2” water more over ribs (about 4 cups). Bring it to boil, dispose water with the foam crud and rinse the ribs to remove any foam crud left on them. Place ribs back into pot, add 2 dried bay leaves, 1 tsp of salt and 8 cups cold water. Bring it back to boil, lower the heat to low-medium (#3 on mine so it boils still a bit) and cook for 1 hour.
  2. Preheat small skillet with 1-2 tbsps oil, just enough to cover skillet bottom. Finely chop 1/2 medium onion and grate 1 large carrot onto small hole. Place onion into preheated skillet with oil. Sauté on medium until onions turns transparent and gold-ish. Add grated carrot, stir and continue to sauté for another 2 mins, adding more oil if it seems too dry. Turn off heat, set aside.
  3. Once the ribs had been cooking for 1 hour, increase heat to medium and place 1 large beet grated onto small hole and 2 large potatoes chopped into 1/2” size pieces into the soup pot and cook 10 mins. Then add 1 1/2 cup shredded cabbage (I used Benriner Mandolin) and sautéed onion and carrot and cook another 5-7 mins or until potatoes can be easily pierced with a fork.
  4. Rinse 8 oz canned pork beans in cold water and add into pot with soup, cook for another 1-2 mins. Add more salt to taste (I added 2 tsps). Turn off heat, stir in 1 tbsp sour cream OR serve sour cream when serving borscht. (I usually add when serving). Serve hot and fresh!
Author: Olga in the Kitchen

 

 

 

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