Pork rib bortsch

Steps

1. 1

   Step 1: Cut the pork back ribs into large pieces. Place in a large saucepan and cover with 5 litres of water. Bring to a boil over high heat, skimming off foam. Add bay leaves and season. Reduce heat to a simmer and cook for 60 minutes, or until the meat is tender and falls off the bone. If using dried beans, add them now.

2. 2

   Step 2: Increase the heat to return to a boil, then reduce to a simmer for 20 minutes while the beans remain slightly raw. Add carrots, onion, garlic, and red pepper. Stir, then add red chillies if using. Cook for another 15 minutes.

3. 3

   Step 3: Stir in the beetroot and cook for 10 minutes before adding the potatoes. After 15 minutes, add tomato purée to taste and canned beans if using, and bring back to a boil. Cook for 5 minutes, add the cabbage and cook for 5 more minutes. Season, then garnish with parsley and dill. Remove from heat and let stand for 5 minutes. Serve with sour cream on the side.