In the south of our country, borscht is cooked in almost every home. Rich, thick, with the aroma of fresh ripe tomatoes, herbs and bell peppers – such borscht is often the first and second course on the same plate. Rostov borsch is prepared on meat broth and always with fresh cabbage, fresh bell peppers and ripe red tomatoes. For the broth, they take meat on the bone to make the broth fragrant and rich. Pork ribs will be especially good in this case. The meat on them is tender, it does not cook for too long and the broth turns out to be transparent.
To cook delicious Rostov borsch, we will prepare the necessary products according to the list. Fresh tomatoes can be replaced with high-quality thick tomato juice, but not with tomato paste! The taste of borscht with tomato paste will be completely different, so it’s better to take ripe red tomatoes for dressing or, as an option, use a home-made tomato.
- Pork ribs – 400 g.
- Potatoes – 2-3 pcs.
- Bulb onion (medium) – 1 pc.
- Carrot * (small) – 1 pc.
- Sweet red pepper – 1 pc.
- Fresh white cabbage – 300 g.
- Fresh red tomatoes – 3-4 pcs. (about 300)
- Vegetable oil – 3 tbsp. l.
- Garlic – 2-3 cloves.
- Dill, parsley – to taste.
- Salt, ground black pepper, bay leaf – to taste.
- Water – 1.5 liters.
Cooking time: 1 hour 30 minutes. Servings Per Container: 4-5.
How to cook:
1. Wash the pork ribs several times in cold water and cut off excess fat from them. We place in a pan of a suitable volume, fill it with clean water and send it to the stove. Cook the ribs until fully cooked at a gentle boil, periodically removing the foam. We pour a little more water so that at the end of cooking we get 1.5 liters of ready-made borscht broth.
2. We take out the finished ribs from the broth and pour the potatoes cut into medium-sized cubes into the pan. Bring to a boil and cook until the potatoes are fully cooked.
3. Carrots and sweet peppers cut into strips, onion quarter rings.
4. Finely chop the cabbage with a sharp knife.
Adjust the amount of cabbage to your liking if you like thicker borscht.
5. Cut fresh red tomatoes in half and grate. If you use tomato juice, then you need to take about 200-250 ml, depending on the density.
6. In vegetable oil, lightly simmer onions and carrots. You don’t need to overcook anything, just the oil should absorb the flavor of the vegetables.
7. Pour in the tomato juice and prepare the dressing for Rostov borscht over medium heat for 7-10 minutes with occasional stirring.
8. We take out part of the already prepared potatoes (about a third) from the broth and knead well with a fork in mashed potatoes. We send it back to the pot.
9. Next, add shredded cabbage and bell pepper.
Cook over medium heat until the cabbage is cooked, avoiding a violent boil!
10. Pour in the tomato dressing, salt and pepper to taste. Add bay leaf, finely chopped garlic, dill or parsley to your liking. Bring our borscht to a boil and turn off the heat.
11. Cover the pan with a lid and let the borscht brew for 15-20 minutes.
Rostov borscht on pork ribs is ready. Pour fragrant, rich borsch on plates, after adding 2-3 boiled ribs to each. If desired, serve donuts with garlic or fresh white bread with borscht.