Dinner

Pork Rib Bortsch

Name: Pork Rib Bortsch
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Cuisine: Polish
Ingredients: 1kg pork back ribs; 5 litres water; 2 bay leaves; 1 tablespoon dried white beans; 1 large large carrot; 1 onion, sliced; 3 cloves garlic, thinly sliced; 1 red pepper, chopped; 2 red chillies, chopped; 2 beetroots; 3 potatoes, chopped; 3 tablespoons tomato purée; 1/2 white cabbage; parsley, Handful; dill, Handful; 300g sour cream

A hearty Polish-style pork rib bortsch with beetroot, cabbage, potatoes, white beans, and fresh herbs, served with sour cream.

2 hr 35 min
620 kcal
Polish
Soup

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Cut the pork ribs into large pieces, put them in a large saucepan, and cover with 5 litres of water.
Step 2:
Bring to the boil over high heat, skimming away any foam that rises to the surface.
Step 3:
Add the bay leaves and season.
Step 4:
Reduce the heat to a simmer and cook for 1 hour, or until the meat is soft and falls off the bone.
1 h
Step 5:
Add the dried white beans, if using.
Step 6:
Increase the heat and bring the pot back to the boil, then reduce the heat and simmer for another 20 minutes; the beans should still be slightly raw.
20 min
Step 7:
Add the carrots, onion, garlic, and red pepper, and stir well.
Step 8:
Add the red chillies, if using.
Step 9:
Cook for 15 minutes more.
15 min
Step 10:
Stir in the beetroot and cook for 10 minutes.
10 min
Step 11:
Add the potatoes and cook for 15 minutes.
15 min
Step 12:
Add the tomato purée to taste and canned beans, if using, bring to the boil, and cook for 5 minutes.
5 min
Step 13:
Add the cabbage and cook for 5 minutes more.
5 min
Step 14:
Season, garnish with parsley and dill, turn off the heat, and leave to stand for 5 minutes. Serve with sour cream on the side.
5 min