Pork rib barszcz — a hearty Polish beetroot soup simmered with tender pork ribs, beans and plenty of vegetables, finished with dill and soured cream. Deeply nourishing.
- 1kg Pork Back Ribs
- 2 Bay Leaves
- 1 tablespoon Dried White Beans
- 1 large Carrots
- 1 sliced Onion
- 3 sliced thinly Garlic Clove
- 1 chopped Red Pepper
- 2 chopped Red Chilli
- 2 Beetroot
- 3 chopped Potatoes
- 3 tablespoons Tomato Puree
- 1/2 White Cabbage
- Handful Parsley
- Handful Dill
- 300g Sour Cream
Video
Preparation
- Cut the meat into large pieces, put in your largest saucepan, and cover with 5 litres water. Bring to the boil over high heat, skimming away any foam that rises. Add the bay leaves and season. Turn down to a simmer and cook for 1 hour, or until the meat is soft and falls off the bone, adding the dried beans if using.
- Turn the heat up and bring back to the boil, then reduce and simmer for another 20 minutes — the beans should still be slightly raw. Add the carrots, onions, garlic and pepper, stir well, then add the chillies if using and cook for 15 minutes more.
- Stir in the beetroot and cook for 10 minutes before adding the potatoes. After 15 minutes, add the tomato purée to taste, and the beans if using canned, then bring to the boil. Cook for 5 minutes, add the cabbage, and cook for 5 minutes more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 minutes, then serve with soured cream on the side.
