Recipe byThe ZestyPlate Kitchen
Pork rib barszcz: a hearty Polish beetroot soup simmered with tender ribs, beans and plenty of veg, finished with dill and soured cream.
A ruby-red Eastern European soup packed with tender pork ribs, sweet beetroot and a generous load of vegetables. Simmering the ribs slowly builds a meaty, satisfying broth that is genuinely filling. Finish each bowl with a swirl of soured cream and a good scatter of dill.
Jump to recipe
Prep 25 min
Cook 120 min
Total 145 min
Medium
Scale:
- 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
Preparation
- Cut the meat into large pieces, drop them into your biggest saucepan and cover with 5 litres of water. Bring to the boil over a high heat, skimming off any foam that rises. Add the bay leaves and season. Lower to a simmer and cook for 1 hour, until the meat is soft and falling off the bone, adding the dried beans if using.
- Turn the heat up, bring back to the boil, then reduce and simmer for another 20 minutes; the beans should still be a touch firm. Add the carrots, onions, garlic and pepper, stir well, then add the chillies if using and cook for 15 minutes more.
- Stir in the beetroot and cook for 10 minutes before adding the potatoes. After 15 minutes, add tomato purée to taste, plus the beans if you are using tinned, and bring to the boil. Cook for 5 minutes, add the cabbage and cook for 5 minutes more. Season, then add the parsley and dill. Turn off the heat, leave it to stand for 5 minutes and serve with soured cream on the side.
Tips from the ZestyPlate Kitchen
- Skim the foam off as the ribs come up to the boil so the soup stays clean and clear.
- Add the vegetables in stages so each one ends up cooked just right rather than overdone.
- Take it off the heat and let it sit for a few minutes before serving so the flavours settle.
- Soured cream and fresh dill are not optional here; they really make the bowl.
Frequently Asked Questions
A lot of borscht is smooth, clear or meat-free. This one is chunky and built around pork ribs, much closer to a full meal in a bowl.
Yes, and it is better for it. The flavours deepen overnight, so just reheat gently and add fresh dill before you serve.
Add the beetroot later in the cooking, and a splash of vinegar or lemon helps hold that deep red so it does not fade.
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