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We have already prepared Hetman's borsch and Polissya lean borshch, and now we will prepare Ukrainian borshch on pork ribs - extremely fragrant and tasty. The Ukrainian soul lives in this dish, and I really want you to feel it.
Portions: 8-10
Preparation time: 30 minutes
Cooking time: 1 hour
How to cook Ukrainian borshch
400-500 g of pork ribs
2 beets
2 tomatoes
¼ celery root
¼ Head of cabbage
3-4 potatoes
1-2 carrots
1 onion
1-2 smoked pears
2 bay leaves
3 peas of allspice
1 head of garlic
1 bell pepper
200 ml of tomato juice
30 g of butter
2 st. l. tomato paste
3 liters of water
salt to taste
Ukrainian borshch is a step-by-step recipe
Preheat oven to 200 degrees and bake pork ribs for 30 minutes until golden brown.
Rinse and cut celery root (¼ pcs.) Into arbitrary pieces, it does not need to be cleaned. Cut carrots (1-2 pieces) into the same pieces as celery.
Transfer the baked ribs to a saucepan and fill with 3 liters of water, add chopped celery and carrots and half of the unpeeled onion, bring to a boil and cook over medium heat for 30 minutes.
Borsch dressing
Make a roast - this is the heart of any borshch. Sweet pepper (1 piece) cut into small cubes, tomatoes (2 pieces) and onions (second half) cut into small cubes. Fry the vegetables in a pan with 30 g of butter until soft.
Add 200 ml of tomato juice and 2 tbsp. l. tomato paste, simmer another 5-7 minutes. Then add one beet, grated on a large grater, stew for another 3-4 minutes.
Cut the garlic head in half and add to the borshch pan. Chop the cabbage (¼ fork) and set aside - we will add it to the borshch at the end of cooking.
Squeeze the juice from the second beet on a juicer or just grate the beets on a fine grater and squeeze the juice through a sieve. Add the juice to the pan, and with it 3 allspice, 2 bay leaves and salt to taste.
Cut 3-4 potatoes into convenient cubes and place in a saucepan. Transfer the finished roast to a saucepan with broth. Cut the garlic head in half and add to the borscht pan. Chop the cabbage (¼ fork) and set aside - we will add it to the borshch at the end of cooking.
If desired, you can add canned beans to taste.
Add smoked or dried pears (1-2 pcs.). They will give your borsch a pleasant taste of smoke.
At the end of cooking, add the shredded cabbage to the pan and after 5 minutes remove the borshch from the stove. Allow it to infuse for at least 30 minutes.
Serve borshch with sour cream and chopped dill. Store the borshch in the refrigerator and remember that the borshch tastes best on the second day. Ukrainian borshch on pork ribs from Klopotenko is ready!
It's easy to cook!
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⏱ Time Code:
0:00 - We are preparing a delicious Ukrainian borshch
2:50 - Ingredients for making borshch from Klopotenko
3:50 - Prepare vegetables and prepare rich broth
6:09 - Prepare roast (dressing) for borshch
7:00 - Advice from Eugene Klopotenko
11:50 - Secret ingredient of Ukrainian borshch from Klopotenko
13:13 - Tasting of borshch
15:44 - Presentation of the finished dish
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