Pork Rib Bortsch

Ingredients

• 1000 gpork back ribs, cut into large pieces
• 2 leafbay leaves
• 1 tbspdried white beans, for this volume of soup, 1–2 cups dried or 1 can is more typical; optional (instructions say 'if using')
• 1carrots, large, sliced
• 1onion, sliced
• 3 clovegarlic, thinly sliced
• 1red pepper, chopped
• 2red chilli, optional, chopped
• 2beetroot, peeled and sliced
• 3potatoes, chopped
• 3 tbsptomato purée, to taste
• 1/2white cabbage, shredded
• parsley, to garnish
• dill, to garnish
• 300 gsour cream, to serve on the side

Method

1. 1

   Cut the pork ribs into large pieces, put in your largest saucepan and cover with 5 litres of water. Bring to the boil over high heat, skimming away any foam. Add the bay leaves, season and reduce to a simmer. Cook for 1 hour until the meat is soft and falling off the bone. If using dried beans, add them now.

2. 2

   Turn the heat up and bring back to the boil, then reduce and simmer for 20 minutes (the beans should still be slightly raw). Add the carrots, onion, garlic and red pepper. Add the chillies if using. Cook for 15 minutes more.

3. 3

   Stir in the beetroot and cook for 10 minutes, then add the potatoes. Cook for 15 minutes, then add the tomato purée to taste and the canned beans (if using canned). Bring to the boil and cook for 5 minutes.

4. 4

   Add the cabbage and cook for 5 minutes more. Season, then garnish with parsley and dill. Turn off the heat and leave to stand for 5 minutes.

5. 5

   Ladle into bowls and serve with a spoonful of soured cream on the side.