About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.