Pork rib bortsch

Name: Pork rib bortsch
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2.2 lb pork back rib; 2 bay leaves; 1 tbsp dried white beans; 1 carrot; 1 onion; 3 garlic cloves; 1 red bell pepper; 2 red chiles; 2 beets; 3 potatoes; 3 tbsp tomato paste; ½ white cabbage; Handful parsley; Handful dill; 11 oz sour cream

A weekend Polish dinner. Ready in about 2 hours 15 minutes. Difficulty: more effort.

5 minPrep (about)
2 hr 10 minCook (about)
2 hr 15 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

1.7 lb pork back rib

Fresh & other

1 carrot
1 onion
2 garlic cloves
1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
2 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
2 beets Shopping tip: Beets (UK: beetroot). Pre-cooked beets work.
2 potatoes
2 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
⅓ white cabbage Shopping tip: Green cabbage (UK: white cabbage).
Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Handful dill Shopping tip: Fresh dill.
8 oz sour cream

Spices & seasonings (2): bay leaves, dried white beans

2 bay leaves
2 ¼ tsp dried white beans

How to make it

Steps in our own plain words.

Cut the meat into large pieces.
Put in your largest pot.
Cover with 21 cups water.
Bring to your boil over high heat, skimming away foam that rises to the surface.
Add the bay leaves.
Season.
Turn the heat down to a simmer.
Cook for 1 hr, till the meat is tender and falls off the bone.
Add the beans if using dried.
Turn the heat up.
Bring back to the boil.
Turn the heat down.
Simmer for another 20 mins – your beans should still be slightly raw.
Add the carrots, onions, garlic and pepper.
Stir well.
Add the chillies, if using.
Cook for 15 mins more.
Stir in the beetroot.
Heat for 10 mins before adding the potatoes.
After 15 mins, add your tomato purée as you like and beans, if using canned.
Bring to the boil.
Cook for 5 mins.
Add the cabbage.
Cook for 5 mins more.
Season.
Top with the parsley and dill.
Turn off the heat.
Leave to stand for 5 mins.
Serve with soured cream on the side.