Ukrainian Borshch with pork ribs | Ukrainian cuisine | Ievgen Klopotenko

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar and canned beets save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Preheat the oven to a high temperature.

Bake pork ribs for 20 minutes.

Prepare stock by cutting 200 grams of celery root into big pieces.

Add carrots, onions (with skin on), and 2 garlic cloves to the stock pot with bay leaves.

Cook stock on low heat for about 40 minutes.

Cut potatoes into pieces and add to the stock when ready.

In a pan, roast diced bell pepper, diced onions, and grated carrots in butter for 10-15 minutes.

Add more beets, a bit of stock, tomato juice, one big spoon of tomato puree, and a pinch of salt to the pan.

Remove big slices of celery root and onions from the stock and add the roasted vegetables and pre-cooked beans.

Cook everything together on medium heat for 20 minutes.

Add 100 grams of chopped cabbage and one grated tomato to the mixture.

If desired, add beet juice for more intense flavor and color.

Simmer for 10 more minutes before serving.

Serve with a dollop of sour cream or yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary