Ukrainian borscht with pampushky
Borscht on pork ribs with aged salo crushed with garlic, and garlic pampushky alongside.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Make a stock from the ribs: an hour and a half at a bare simmer, skimmed. Lift the meat out and pull it apart.
Braise the beetroot separately with a spoon of oil, the tomato paste and the vinegar, covered, for twenty minutes. The vinegar is what holds the colour.
Fry the onion and carrot until soft. Put the potatoes into the stock and give them ten minutes, before any acid reaches the pot.
Add the cabbage, then after five minutes the beetroot, the fried vegetables and the beans. Give it five minutes.
Pound the salo with the garlic and herbs to a paste and stir it into the pot. Take it straight off the heat and let it stand covered for twenty minutes.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Juerg Vollmer from Zürich, Schweiz · CC BY-SA 2.0