Polish-Style Borscht with Ribs

A rich, aromatic borscht with tender meat on the bone, sweet beets, and a subtle tang. The perfect dish for the family table that warms you from the very first spoonful.

Ingredients

• 1 kg Pork ribs
• 2 pcs Bay leaves
• 1 tbsp Dried white beans
• 1 pcs Carrots
• 1 pcs Onion
• 3 clove Garlic
• 1 pcs Red bell pepper
• 2 pcs Red chili pepper
• 2 pcs Beets
• 3 pcs Potatoes
• 3 tbsp Tomato paste
• 0.5 pcs White cabbage
• bunch Parsley
• bunch Dill
• 300 g Sour cream

Instructions

1. Cut the ribs into large pieces and place them in a large pot. Cover with 5 liters of cold water and bring to a boil over high heat, skimming the foam from the surface. Add bay leaves, salt, and pepper to taste. If using dried beans, add them to the pot now.
2. Reduce the heat to medium and simmer for 1 hour until the meat becomes tender and begins to fall off the bones.
3. Increase the heat and bring to a boil, then reduce back to medium. Continue simmering the dried beans for another 20 minutes (they should remain slightly firm). Add the sliced carrots, onion, garlic, and bell pepper. Stir well. If using chili pepper, add it now.
4. Simmer the vegetables for 15 minutes until tender.
5. Add the sliced beets and simmer for 10 minutes. Then add the diced potatoes.
6. Simmer the potatoes for 15 minutes. Dissolve the tomato paste in a small amount of broth and add to the pot (to taste). If using canned beans, add them now and bring to a boil. Simmer for 5 minutes.
7. Shred the cabbage and add it to the borscht. Simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
8. Turn off the heat, generously sprinkle the borscht with fresh parsley and dill. Let it steep for 5 minutes. Serve hot with sour cream.