Borscht with Smoked Sausage

    1 hour 50 minutes

    Cooking soup with bone-in pork ribs adds a wonderful depth of flavour. This recipe feeds 8 and is sure to fill them up.

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    Serves: 8 

    • 4 1/2 kg pork ribs
    • 1 bunch carrots
    • 4-5 dried mushrooms
    • 4 beetroot, peeled and sliced
    • 1 cup dried beans, soaked overnight
    • 1/2 head savoy cabbage, shredded
    • 2 tablespoons butter
    • 5 tomatoes, diced
    • 50g bacon, diced
    • 1 bunch parsley, chopped
    • a few sprigs dill, chopped
    • 1/2 onion, grated
    • 100g smoked sausage, sliced
    • hard boiled eggs (optional)

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. In a large saucepan, place ribs, carrots, mushrooms and beetroot. Cover well with water and simmer 1 hour. In a separate saucepan, simmer the beans and cabbage together until beans are done.
    2. Meanwhile, melt the butter in a frypan and saute the tomatoes until soft.
    3. To the soup, add the cooked beans, cabbage and tomatoes. Stir and continue simmering over low heat, 10 minutes.
    4. Mix together the bacon, parsley, dill and grated onion, then add to the soup. Simmer 10 minutes more.
    5. Remove the meat from the pork ribs and return to the soup. Simmer 10 minutes. Just before serving, add the smoked sausage to heat through. Serve with quartered hard boiled eggs, if you like.

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