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Bear Ribs with Pumpkin and Kvass-Wort Glaze

A restaurant-worthy dish in your own kitchen? Make it and wow your guests! This one takes effort and time, but it comes out incredibly tasty and refined—truly restaurant quality. You could call it a little masterpiece of the culinary arts :) Guests and family alike will love it for its outstanding flavor.

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Bear ribs with pumpkin and leavened wort glaze
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 10 g
Fats 16 % 4 g
Carbohydrates 44 % 11 g
123 kcal
GI: 30 / 70 / 0
  • Cooking the ribs: - Trim the ribs of sinew and excess fat. - Soak them for 3 days in water or wine with spices, pepper, garlic, and salt. - After soaking, rinse the ribs under running water and rub them all over with spices and a few drops of vegetable oil. - You can cook the ribs low and slow at about 120°F (50°C) for 8 hours, or braise them for 4 hours the usual way over medium-low heat, along with the chopped celery, tomatoes, carrot, onion, bay leaf, vegetable oil, and 150 g of the kvass wort (a fermented rye-malt base), adding water. - Transfer the ribs to a plate and cover. Making the sauce: - Add the remaining kvass wort to the pan the ribs cooked in and simmer until the vegetables break down into a soft mash. - Add a little water during cooking if needed. Making the sides: - Wash the potatoes, prick them with a fork, and rub with oil and salt. - Wrap the potatoes in foil and bake in the oven. - Cut the pumpkin into cubes and blanch 8–10 minutes in a little salted water, then drain and let cool slightly. - For the herb butter to stuff the potatoes, mix softened butter with chopped dill, garlic, and salt. Plating and serving: - Sear the braised ribs in a skillet until lightly crusted on both sides, basting them with the vegetable-and-kvass-wort sauce. - Grill the onion and thread it onto toothpicks. - Finely chop green onion for garnish. - Arrange the pumpkin, the onion on toothpicks, and the foil-baked potatoes (halved and stuffed with the herb butter) on a platter. - Place the ribs in the center, sprinkle with green onion, and garnish with red currants. These ribs are worth every minute—enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Red currant - 39  kcal/100g
  • Wine - 76  kcal/100g
  • Bear meat - 130  kcal/100g
  • Kvass wort concentrate - 277  kcal/100g
  • Celery stalk - 12  kcal/100g

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