Pork Rib Bortsch

Ingredients

• 1 lb pork back ribs
• 2 bay leaves
• ¼ cup dried white beans (optional)
• 1 large carrots
• 1 onion
• 3 clove garlic
• 1 red bell pepper
• 1 red chili (optional)
• 2 beet
• 3 potatoes
• 3 tbsp tomato paste
• ½ white cabbage
• ¼ cup fresh parsley (optional)
• ¼ cup fresh dill (optional)
• 150 g sour cream (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2½ L water

Steps

1. Cut pork ribs into large pieces. Place in a large pot, cover with 2.5 liters of water, and bring to a boil, skimming off foam. Add bay leaves, salt, and pepper. Reduce heat to a simmer and cook for 1 hour, or until meat is tender.
2. If using dried beans, add them to the pot and simmer for another 20 minutes. Then, add sliced carrots, onions, garlic, and chopped red bell pepper. Stir well and cook for 15 minutes.
3. Stir in the beet and cook for 10 minutes. Add the chopped potatoes and cook for another 15 minutes.
4. Add tomato paste and, if using canned beans, add them now. Bring to a boil, then cook for 5 minutes. Add the chopped cabbage and cook for 5 more minutes.
5. Season with additional salt and pepper to taste. Remove from heat and let stand for 5 minutes.
6. Ladle into bowls and garnish with fresh parsley and dill. Serve with a dollop of sour cream on the side, if desired.