The most delicious thing you can cook for dinner in my family is Ukrainian borscht. I specifically offer you a recipe from a photo for clarity - the taste of ready-made borscht cannot be conveyed with words.
Of course, you know, as they say - give the two hostesses the same set of products, but the soup will come out all the same different, it really is. I always cook borscht in the same way, but the final taste may vary, depending on the vegetables and mood - probably.
So, today I propose to cook borscht on pork ribs - this is the most delicious option of all that exists. Vegetables suggest using fresh, seasonal. Serve borscht hot, you can add sour cream, donuts with garlic, green onions, etc.
Cooking time - 80 min
Number of servings - 6
- Water - 2 l
- Pork ribs - 400 g
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Beets - 1 pc.
- Onion - 1 pc.
- Tomatoes - 300 g
- Tomato paste - 1.5 tbsp.
- Sweet pepper - 1.5 pcs.
- Sugar - 1 tsp.
- Salt, pepper - to taste
- White cabbage - 150 g
- Vegetable oil - 3 tbsp.
Prepare all the necessary products. In a saucepan, bring to a boil two liters of pure water. Rib edge strip and dry, cut into portions. Put ribs in boiling water - a large amount of foam will not form like this. Boil the ribs 40-50 minutes from the moment of boiling.
Peel and wash potatoes, dry them. Cut the tubers into small pieces. After boiling the broth, put the potatoes in a saucepan, bring to a boil, remove the froth. Boil another 15 minutes.
Meanwhile, peel the vegetables — beets, carrots, and onions — wash and dry the vegetables. Grate beets and carrots on a medium grater. Cut onions into small cubes.
Wash and dry one sweet pepper and tomatoes, peel the pepper. Cut vegetables at random. Half of the remaining pepper is set aside.
Chop tomatoes and peppers in a blender until smooth.
Heat the butter in a frying pan, shift the carrots, onions and beets - fry for 4-5 minutes, stirring constantly, immediately pour in the sugar.
Pour the puree from the bowl into the vegetables and add the tomato paste, salt and pepper. Mix everything and simmer the vegetables in the tomato for 10 minutes.
Chop cabbage into a thin stripe.
Add all the ingredients to the pan - shift the dressing, cabbage, drop half the pepper, sprinkle with salt and ground black pepper. Boil the soup for another 10-12 minutes, remove the sample. After cooking, insist a little borsch and serve.