Use pork or beef ribs to make bortsch, a Ukrainian-inspired soup made with beetroot and beans to make it deliciously filling. Serve with our pampushky recipe
Prep:1 hr
Serves 6 – 8
1 kg pork or beef back ribs (we used pork back ribs)2 bay leaves1 tbsp dried white or red beans or canned (soaked in water following pack instructions if using dried, drained if using canned)1 large carrot, sliced1 onion, sliced2-3 garlic cloves, sliced1 red pepper, roughly chopped2 red chillies, chopped (optional)1-2 red beetroot, peeled and coarsely grated2-3 potatoes, chopped into chunks2-3 tbsp tomato purée½ white cabbage, shreddedsmall handful of flat-leaf parsley, choppedlarge handful of dill, chopped300g soured cream, to serve
STEP 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.STEP 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.STEP 3Stir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.
