Pork rib bortsch

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

Instructions

1. Cut the pork ribs into large pieces and place them in a large saucepan. Cover with about 5 litres of cold water and bring to the boil over high heat, skimming off any foam that rises to the surface. Add the bay leaves and season with salt. Reduce the heat and simmer for about 1 hour, until the meat is tender and begins to fall off the bone. Add the dried white beans at this stage, if using.
2. Increase the heat and bring the soup back to the boil, then reduce to a simmer and cook for a further 20 minutes, so the beans are still slightly undercooked. Add the carrot, onion, garlic and red pepper and stir well. Add the chopped chilli, if using, and cook for another 15 minutes.
3. Stir in the beetroot and cook for about 10 minutes, then add the potatoes. After 15 minutes, stir in the tomato puree to taste and add canned beans at this point, if using. Bring to the boil and cook for 5 minutes, then add the cabbage and cook for a further 5 minutes.
4. Season to taste, add the chopped parsley and dill, then remove from the heat and let the soup stand for about 5 minutes. Serve hot with sour cream on the side.

instructions_source: editorial-classic