Potato borscht with smoked ribs
Potato borscht with smoked ribs Since I started adding borscht to all kinds of soups, I've been eager to try various versions. Potato borscht with smoked ribs is one that I liked from the start. It's the kind of soup you make without much thought if you have smoked ribs on hand, and the result is just what you need for days when you want something tangy and hearty. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 1 hour – 1 hour and 10 minutes, depending on the meat Servings: 8 Difficulty: easy Recipe type: traditional soup with smoked meat, suitable for festive meals (e.g., Christmas) Ingredients 750 g smoked ribs 5 medium potatoes 1 carrot 1 parsley root 2 yellow onions 1 parsnip 1 bell pepper (can be frozen) 1 liter borscht 3.5 liters water 1 bunch of fresh parsley 1 teaspoon dried thyme, crushed salt to taste Preparation method 1. Cut the smoked ribs into suitable pieces, wash them well under cold running water. Place them in a pot with enough water to cover them, bring to a boil, and let them blanch for 2-3 minutes. Drain the water, rinse the ribs under cold water to remove excess salt or smoke flavor. 2. In a large pot, bring the 3.5 liters of water to a boil and add the prepared ribs. Set the heat to medium. Skim off the foam that forms on top as the meat starts to boil. 3. Peel and finely chop the onion, carrot, parsnip, and parsley root. When the ribs have boiled for about 20 minutes and the meat begins to tenderize, add all these vegetables to the pot. 4. Let everything boil until the vegetables are almost cooked, about 20-30 minutes depending on how large you cut the pieces. 5. Meanwhile, separately bring the borscht to a boil in a pot and boil it for a few minutes. Add it to the main pot when the vegetables are nearly done. Stir gently. 6. Peel the potatoes, cut them into suitable cubes, and rinse them in cold water. Add them to the soup 5-10 minutes after adding the borscht. At the same time, add the diced or sliced bell pepper (if frozen, add it directly). 7. Sprinkle the crushed thyme and adjust with salt if needed. Taste the soup and adjust the salt to your preference. 8. Boil everything until the potatoes are well cooked (the fork test works best here). 9. Turn off the heat and add the chopped fresh parsley. Why I make the recipe often It's one of those soups you can make anytime you have a piece of smoked rib. It's not fussy, and the borscht gives it a nice tangy flavor that makes you want another serving. The vegetables are simple, and you can find the ingredients all the time. It's suitable for festive meals or ordinary days. Tips and variations Tips Use quality smoked ribs to avoid them being too salty or tough. If the soup turns out too salty, gradually add hot water. Add the potatoes towards the end; otherwise, they tend to break apart too much during long cooking. Substitutions If you don't have fresh bell pepper, feel free to use frozen bell pepper. Borscht can be replaced with cabbage juice if you prefer a different type of sourness, but the taste will be different. If you don't have parsley root or parsnip, you can leave it out, but the result will be less aromatic. Variations At the end, you can add pasta (wide noodles or vermicelli) if you want a heartier soup. If you like the soup thicker, you can add a beaten egg in a thin stream towards the end, stirring quickly to form fine strands of egg. If you want a different green flavor, try adding lovage along with parsley. Serving ideas It’s good hot, served with green onions on the side. Goes well with fresh bread or polenta. Frequently asked questions 1. Can I use another type of smoked meat? Yes, you can also use smoked ribs or other pieces of smoked pork, but the cooking time may vary depending on how thick the pieces are. 2. Do I have to blanch the ribs beforehand? I recommend blanching them to remove some salt and any strong smoke flavor. It’s a useful step, especially for store-bought smoked meats. 3. Can I make the soup without borscht? You can sour it with lemon juice or vinegar, but the taste will be different. The traditional recipe uses borscht. 4. How can I make the soup more sour? You can gradually add more boiled borscht until it reaches your desired level of sourness. 5. If I add pasta or egg, when do I add them? Pasta should be added 10 minutes before the end. The beaten egg is added at the very end, in a thin stream, stirring quickly. Nutritional values Approximately, one serving of potato borscht with smoked ribs (without bread or other additions) has about 250-300 kcal. Carbohydrates mainly come from potatoes and vegetables. Proteins are around 15-18 g per serving, depending on the amount of meat. Fats are moderate (10-15 g), mainly from the smoked ribs. Values may vary depending on how much meat you use, how fatty the ribs are, and whether you add pasta or egg. Storage and reheating The soup keeps well in the fridge for 2-3 days in a covered container. Reheat on low heat, just enough to be hot. Potatoes tend to soften with repeated reheating, so it's best to heat only what you eat. It can be frozen, but potatoes change texture when defrosted, becoming more crumbly.
Preparation
We put a little water in a pot to boil, and when it reaches the boiling point, we immerse the washed and portioned tripe. We let it scald for a few minutes, then drain the water, rinse the tripe, and put it back to boil in warm water. We remove the foam that forms on top during the process. We will clean, wash, and finely chop the onion, carrot, parsnip, and parsley root, then we will add them to the soup when the meat is tender (about 20 minutes of boiling in my case, depending on the meat). When the vegetables start to soften, we add the borscht, which we boiled in a few bubbles beforehand. In the meantime, we also peel the potatoes, cut them into cubes, and rinse them, then we will add them to the soup 5-10 minutes after the borscht. We also add the bell pepper, thyme, taste, and adjust the salt. When the potatoes are well cooked, tested with a fork, we turn off the heat and add the chopped parsley. A wonderful sour soup came out, which we served with green onions! You can add pasta towards the end, or you can thicken the soup with egg strands.
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