- Dish type
- Vegetable soup
- Root vegetable soup
This is a delicious borscht recipe that is richly flavoured with a pork stock made from pork ribs. The addition of soured cream results in a creamy, hearty borscht that is a meal in itself with some crusty bread.
11 people made this
- 675g new potatoes
- 900g pork ribs, chopped
- 1 small onion, chopped
- 1.5L water, divided
- 1 (750g) jar red beetroot, drained and chopped, juice reserved
- 475ml soured cream
- 2 tablespoons red wine vinegar
- salt and pepper to taste
MethodPrep:20min ›Cook:2hr30min ›Ready in:2hr50min
- Bring a large pot of water to the boil. Add potatoes, and cook until tender, about 15 minutes.
- In another pot, simmer ribs and onions in 1L of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beetroot juice. Add chopped pork and beetroots, and bring to a simmer.
- In a bowl, whisk soured cream together with 500ml of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.
If you don't like the sweetness of the juice from the jarred beetroot, use the same amount of chicken, beef or vegetable stock instead.
Reviews & ratingsAverage global rating:(11)
Reviews in English (7)
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth.-02 Oct 2008