Many of my Ukrainian friends have said that borscht can be made in many different ways.
It really depends on where you are from.
I didn't realize how many different varieties there are. All I ever had was a pureed cold version.
Some recipes call for beef, spicy sausage, pork, and meatless.
Some soups were pureed but some chunky. I also noticed many reviews suggesting no tomatoes,
but some highly recommend it. I was intrigued to make this soup with the pork,
and I am so happy I did. Chunky bites of pork and beets in a vinegar-based tomato broth.
The pairing of these ingredients is just unique.
Ukrainian Pork Borscht
Ingredients:
8 country-style ribs, boneless
1 cup carrots, diced
2 cups red potatoes, cubed,
1 cup leeks, sliced
2 cloves, garlic, minced
2 TBS tomato paste
5 cups cooked beets
1 cup tomatoes, diced
2 cups cabbage, chopped
2 cups beet juice, unsweetened or sweetened
2 cups beef broth
sour cream
fresh dill
Directions:
1. In a large dutch oven or stockpot heat 2-3 TBS olive oil on med/high heat. Saute ribs, browning on all sides, approx. 10 mins. Remove from pot and let sit for 10 mins. Cut into bite-size chunks.
2. To the pot, stir in carrots, potatoes, and leeks. Cook for 5 mins. Add garlic and paste and cook for 2 mins.
3. Stir in beets, tomatoes, cabbage, juice, and broth. Stir in cubed pork. Cover and simmer for 20 mins or until veggies are soft. Serve with sour cream and fresh dill.
serves 12
