Borscht made with Beets and Pork Rib Stock

December 3, 2018

Author Notes: For years I have been trying to replicate my Ukrainian Mother's, never written down, "a few of this and a few of that", borscht recipe. I have never found another recipe quite like hers, for instance, there is no cabbage but she uses green beans.

Her soup is a bright, simple pleasure with few ingredients yet hearty enough to fill you up on a cold winter night.

I'm happy to report, I have finally cracked the code. It might differ slightly from her version, but it is just as yum! Hope you enjoy.

tiffer

Serves: 6-8
Prep time: 30 min
Cook time: 3 hrs

Ingredients

Pork Rib Stock

  • 1 Slab of Pork Ribs
  • 2 Carrots, peeled and cut in half
  • 2 Celery Stalks, cut in half
  • 1 Large or 2 Small Yellow Onions, peeled and quartered
  • 1/2 bunch Parsley
  • 1 teaspoon whole peppercorns
  • 1 teaspoon Kosher Salt
  • 12 cups water

Borscht

  • 5 Large or 10 Small Beets, peeled and shredded (using a food processor or box grater)
  • 2 Large Carrots, peeled and shredded (using a food processor or box grater)
  • 2 Large Tomatoes, diced
  • 2 Large handfuls Green Beans, trimmed and halved
  • 1 bunch Dill, finely chopped
  • 1 tablespoon Red Wine Vinegar
  • Salt and Pepper to taste.
  • Sour Cream
  • Crusty Bread
In This Recipe

Directions

Pork Rib Stock

  1. Place all ingredients in a large pot, bring to boil, then lower heat to a simmer for 1 to 1.5 hours uncovered.
  2. Remove ribs and set aside.
  3. Strain all remaining solid items and stock using a fine strainer or cheese cloth. Discard all solid items. Pour your clear Pork Rib stock in a large clean pot, ready to make the Borscht.

Borscht

  1. Add all ingredients to the prepared pot of Pork Rib Stock, bring to a boil, reduce heat to simmer for 1 - 1.5 hours uncovered.
  2. Once soup is complete, cut your reserved ribs into "three ribs per" slabs and add back to your hot soup to warm them up.
  3. Remove the ribs when warm and serve on a side plate with crusty bread. Serve your Borscht with a dollop of sour cream per bowl, salt and pepper to taste.

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