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Traditional Pork rib bortsch Recipe
Pork

Traditional Pork rib bortsch Recipe

This version of Traditional Pork rib bortsch Recipe is flavorful, easy to prepare and suitable for traditional Pork configurations....

⏱️

6 Min Prep

🔥

10 Min Cook

🍽️

6 Servings

🥗

Non-Vegetarian

Ingredients

  • 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

Instructions

1
step 1 Cut the flesh into large pieces, put in your largest saucepan and put a lid on with 5 litres liquid.
2
Bring to the bring to a stew over a high burning up, skimming away any foam that rises to the surface.
3
introduce the bay leaves.
4
savor.
5
Turn the burning up down to a stew and burning up for 1 hr, or until the flesh is soft and falls off the bone.
6
introduce the beans if using dried.
7
step 2 Turn the burning up up.
8
Bring back to the bring to a stew, then reduce the burning up and stew for another 20 mins – the beans should still be slightly raw.
9
introduce the carrots, onions, garlic and pepper.
10
swirl around well, then introduce the chillies, if using.
11
burning up for 15 mins more.
12
step 3 swirl around in the beetroot and burning up for 10 mins before adding the potatoes.
13
After 15 mins, introduce the tomato purée to savor and beans, if using canned, and bring to the bring to a stew.
14
burning up for 5 mins, introduce the cabbage and burning up for 5 mins more.
15
savor, then accentuate with the parsley and dill.
16
Turn off the burning up and leave to stand for 5 mins.
17
present with soured dairy reduction on the side.

Recipe Information

Cuisine
Polish
Course
Pork
Diet
Non-Vegetarian
Total Time
16 mins

Recipe Time chart

Preparation Time

6 mins

Cooking Time

10 mins

Total Time

16 mins
#polish #pork #non-vegetarian
Author

Master Chef

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