Pork rib bortsch

Pork · Polish classic.

Ingredients

• 1kg Pork Back Ribs
• 2 Bay Leaves
• 1 tablespoon Dried white beans
• 1 large Carrots
• 1 sliced Onion
• 3 sliced thinly Garlic Clove
• 1 chopped Red Pepper
• 2 chopped Red Chilli
• 2 Beetroot
• 3 chopped Potatoes
• 3 tablespoons Tomato Puree
• 1/2 White Cabbage
• Handful Parsley
• Handful Dill
• 300g Sour Cream

Method

1. Cover and cook — Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water.
2. Bring to a boil — Bring to the boil over a high heat, skimming away any foam that rises to the surface.
3. Simmer — 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.
4. Heat the pan — Add the beans if using dried. Turn the heat up.
5. Bring to a boil — Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw.
6. Stir — Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using.
7. Stir — Cook for 15 mins more. Stir in the beetroot and cook for 10 mins before adding the potatoes.
8. Bring to a boil — After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil.
9. Add ingredients — Cook for 5 mins, add the cabbage and cook for 5 mins more.
10. Season — Season, then garnish with the parsley and dill.
11. Heat the pan — Turn off the heat and leave to stand for 5 mins.
12. Serve — Serve with soured cream on the side.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)