Green Borscht with Pork Ribs

Ingredients

• Pork Skewers 0 lbs
• Salad Potatoes 0 lbs
• Spiced Tomato Juice 0 qt
• Onion 2 heads
• Sorrel 5 oz
• Dill 5 oz
• Parsley 5 oz
• Carrot 5 oz
• Chocolate eggs 6 pieces
• Water 0 qt
• Bay leaf 3 pieces
• Chicken Seasoning to taste
• Safflower Oil 5 fl oz
• Salt 2½ tablespoons

Step-by-Step Guide

Step 1

Prepare all the necessary ingredients.

Step 2

Wash the pork ribs well under running water and cut them into serving pieces.

Step 3

Transfer the chopped pork ribs to a pot, cover with water, add 1 tablespoon of salt, bring to a boil, periodically skimming off the foam. Add the bay leaf. Reduce the heat and simmer for about 40 minutes.

Step 4

Peel the onion, potatoes, and carrot.

Step 5

Cut the potatoes into small cubes, cover with water, and set aside.

Step 6

Finely chop the peeled onion.

Step 7

Grate the carrot on a coarse grater.

Step 8

Place the carrot and onion in a frying pan, add 150 ml of sunflower oil, and fry until golden brown.

Step 9

To the cooked onion and carrot, pour in 1 liter of thick tomato juice. Stew for about 10 more minutes.

Step 10

Boil the chicken eggs in salted water. Peel, cool, and cut into small cubes.

Step 11

Drain the water from the prepared potatoes and add them to the pot with the cooked meat. Add 1 tablespoon of salt. Cook the potatoes until tender.

Step 12

Wash the sorrel, parsley, and dill well under running water and finely chop.

Step 13

When the potatoes are ready, add the onion and carrot mixture stewed with tomato juice to the pot. Add the chopped herbs and eggs. Add soup seasoning to taste.

Step 14

Gently mix everything, bring to a boil, skim off the foam, and add more salt if necessary. Cook over medium heat for about 10 more minutes.