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Classic Borscht with Beets and Pork Ribs

Deep-red Ukrainian borscht with beets and meat. Classic beet borscht is built on a meat broth, and it's especially good made with pork ribs. Use beets with a deep, rich color, and to keep them from fading, drizzle them with lemon juice while they braise. Serve each bowl with a spoonful of sour cream. Borscht pairs beautifully with bread, garlic, and a slice of salo (cured pork fat) on the side.

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Borscht with beetroot and pork ribs according to the classics
Borscht with beetroot and pork ribs according to the classics
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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 20 % 2 g
Fats 30 % 3 g
Carbohydrates 50 % 5 g
52 kcal
GI: 80 / 0 / 20
    1. Put the pork ribs in a pot, cover with water, bring to a boil, skim off the foam, and simmer over low heat for about an hour. 2. While the meat cooks, prep the rest of the borscht ingredients. Peel and rinse the vegetables. 3. Cut the beets into matchsticks, grate the carrots on the coarse side of a box grater, dice the onion, and put everything in a skillet with the vegetable oil. 4. Braise the vegetables over medium heat for 40 minutes, stirring now and then. As they cook, add the lemon juice, dry seasoning, and a splash of water. 5. After the hour is up, add the bay leaf to the pot with the meat and stir in the potatoes cut into large cubes. Cook for another 10 minutes. 6. Meanwhile, shred the cabbage and grate the celery root. 7. After 10 minutes, add the cabbage and celery root to the pot, season with salt, and cook for another 10 minutes. 8. Stir the tomato paste into the beets in the skillet, mix well, and after a minute take the beet mixture off the heat. 9. Finely chop the parsley. 10. Add the beet mixture to the pot, stir, sprinkle in the chopped parsley, and cover. Cook for another 5 minutes, then let it rest for 10 minutes off the heat. 11. Serve this classic beet borscht hot, as a first course for lunch. Add a tablespoon of sour cream to each bowl.

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
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Lemon juice - 16  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Mineral water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Pork ribs - 321  kcal/100g
  • Celery root - 32  kcal/100g

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