Saucepan@saucepan · Shared this recipeFollowRussian · lunchRussian BorschtA hearty Russian-Ukrainian beetroot and pork rib soup, simmered for hours and served with sour cream and fresh dill.total2 hrprep1 hrcook1 hrservings6Original recipe on grantourismotravels.comKeep this recipeAdd a copy of Russian Borscht to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings4 litres water500 g pork ribs4 bay leaves1 tsp sea salt1 tsp black pepper1 onion, roughly sliced1 large carrot, peeled and sliced into rounds350 g potatoes, cut into cubes250 g beetroot, peeled and julienne330 g cabbage, roughly chopped2 tbsp neutral cooking oil1 onion, finely chopped4 garlic cloves, finely chopped150 g carrot, finely chopped400 g tin tomatoes, crushed1 tsp ground paprika0.25 tsp ground allspice1 tsp sugar1 tbsp virgin olive oilsalt and black pepper to tasteFresh dill, handful roughly choppedFresh curly-leaf parsley, handful roughly choppedSour creamFresh dill, roughly choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Make the stock by cooking the pork ribs with bay leaves, a roughly sliced onion, salt, and pepper in four litres of water in the soup pot for an hour. Bring to a boil then turn down to low. From time to time skim the scum off the top of the water.2Step 2: Meanwhile, prep your vegetables: peel and slice carrots into rounds, peel and cut potatoes into cubes, roughly chop cabbage into large pieces, peel and julienne beetroot.3Step 3: In a pan, fry the finely chopped onion in a neutral cooking oil until soft, add the finely chopped garlic cloves and carrot, and continue frying until the onion is translucent, taking care not to burn the garlic, then set aside.4Step 4: Remove the pork ribs and set aside, strain the stock to ensure there are no impurities, but keep the onions. Clean the soup pot, then return the stock, onions and pork ribs to the soup pot and simmer on low heat.5Step 5: Add all the vegetables and fried onion, garlic and carrot to the soup pot, along with the crushed tomatoes, olive oil, sugar, and salt and pepper to taste.6Step 6: Bring to boil then reduce to low heat and simmer the soup for a minimum of one hour (the longer you simmer it the better), adding more water if necessary. About ten minutes before serving, add the finely chopped fresh dill and parsley.7Step 7: Ladle out the borscht into bowls and plop a dollop of sour cream into the soup and a few sprigs of dill onto the sour cream. Provide bowls of sour cream and roughly chopped dill on the table for guests to help themselves.getsaucepan.com/r/eda3e965-6fa0-42ee-92f2-54882f54c825 · Original: https://grantourismotravels.com/russian-borscht-recipe/
