Serves 16
110 min
Ukrainian Pork Rib Borsch
Recipe GLPR1920e9b0f54c9f
A hearty Eastern European beet and pork soup featuring tender braised ribs, roasted vegetables, and a richly flavored broth. The zasmażka (vegetable base) adds depth and sweetness, while fresh cabbage and herbs bring brightness to each spoonful. Traditional preparation involves simmering pork ribs until they fall apart, then shredding them back into the vibrant, warming soup. Served with dollops of soured cream and fresh dill.
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Ingredients
1.5 kg pork ribs
2 onions
1 medium beetroot, peeled and cut into matchsticks
2 tbsp vegetable oil (optional)
2 medium carrots, grated
4 medium potatoes, chopped
2 tbsp tomato purée
400 g canned chopped tomatoes
1 bay leaf
400 g white cabbage, sliced
2 celery sticks, chopped
1 large red pepper, sliced
1 tbsp chopped parsley
2 garlic cloves, crushed (optional)
1 whole dried chilli (optional)
1 tbsp chopped dill
100 ml soured cream or crème fraîche (optional)
Crusty bread, to serve
Directions
Place the pork ribs in a large saucepan and cover with 3 litres of cold water. Season generously with salt. Bring to a boil over medium heat, regularly skimming off any foam and impurities that rise to the surface. Peel one whole onion and add it to the pan along with the beetroot matchsticks. Reduce heat to low and simmer for 1 hour to 1 hour 15 minutes, until the pork is very tender (internal temperature should reach 145°F/63°C minimum for doneness; the meat should shred easily with a fork). If the ribs are lean, they may need the full cooking time. Remove and discard the whole onion.
While the ribs cook, prepare the zasmażka (vegetable base). Carefully skim 2 tbsp of fat from the surface of the simmering broth and place it in a large frying pan. If fat cannot be collected, use 2 tbsp vegetable oil instead. Finely chop the second onion and sauté it over low-medium heat, stirring often for about 5 minutes until soft and translucent. Add the grated carrots and cook for 10 minutes more, stirring occasionally. Add the chopped potatoes and stir in the tomato purée thoroughly. Pour in the canned chopped tomatoes and their liquid, then cook for 5 minutes. Taste and add 1–2 tsp sugar if needed to balance the acidity of the tomatoes. Add the bay leaf and set aside.
Once the potatoes in the zasmażka are completely soft, add the entire mixture to the pot with the cooked ribs and broth. Bring the soup back to a gentle boil. Add the sliced cabbage, chopped celery, sliced red pepper, and chopped parsley. Simmer for 7 minutes, stirring gently, being careful not to overcook the cabbage so it retains some texture.
If using garlic, crush the cloves and mash them together with a pinch of salt until they form a paste, then stir this into the borsch for added flavour. If using a dried chilli, add the whole pod to the soup and simmer briefly for 2–3 minutes to infuse the flavour, then remove and discard it if desired, or leave it in for extra heat.
Carefully remove the cooked pork ribs from the broth using tongs or a slotted spoon. Using two forks, shred the meat into bite-sized pieces, discarding all bones. Return the shredded meat to the pot and stir to combine. Ladle the borsch into bowls and top each serving with approximately 1 tbsp of soured cream or crème fraîche, if using, and a sprinkle of fresh dill. Serve immediately with crusty bread on the side.
