Ukrainian Borscht with pork ribs | Ukrainian cuisine | Ievgen Klopotenko

Hello dears and welcome to my freshly-made YouTube Channel. My name is Ievgen Klopotenko and I’m Ukrainian chef.

This is my debut video and it’s about Borscht. I’ll teach you how to cook mouth watering red Borscht with pork ribs. It’s got extremely wonderful flavor, and has even twice as good taste. Ukrainian soul lives in Ukrainian Borscht and I want you to fill it fully. You’ll definitely like it! Enjoy this video and food.

Іngredients
400-500g pork ribs
2 beets
2 tomatoes
¼ Celery root
¼ Cabbage
3-4 medium potatoes
1 carrot
1 onion
1-2 smoked pears
2 bay leaves
3 peas of allspice
1 bulb of garlic
1 bell pepper
200 ml of tomato juice
30 g of butter
2 tbsp tomato paste
3 liters of water
salt to taste

How to cook borscht
Preheat the oven to 200 C. Put pork ribs on the baking dish and bake them within 30 min. Wash the celery root, but don’t peel it. Take the carrot and cut both of them in medium pieces.

Put baked pork ribs in a pot and pour 3 liters of water there. Add cutted celery root and carrot together with the not peeled onion half. Bring the pot to a boiling condition. After that, make a medium fire and continue boiling for 30min.

The heart of the borscht are pre roasted vegetables. Dice a bell pepper, and do the same with tomatoes and the onion. Place the butter on a saucepan and add vegetables. Cook them over a moderate heat to soften vegetables, after that add two tbsp of tomato paste, reduce the heat and keep on stewing them for 5-7 minutes. Also grate a beet and put it in the saucepan too and stew them all together for 3-4 more minutes.

Cut a garlic bulb in a half and add it to the pot. Shred the cabbage and put it aside, we will add it later.

We need a beet juice, so take the second beet and squeeze all juices out of that boy. If you don’t have a juice squeezer, you can grate a beet and squeeze it through the sieve. Then add the juice together with allspice, bay leaves and several pinches of salt (to your taste).

You can also add canned beans, if you want so. It is an optional upgrade.

Put smoked pears in a pot. They will make your dish smell smoky.

Congratulations, out borscht is almost ready. Now you can add a shredded cabbage and within five minutes you can put the pot aside the heat. Give borscht the rest. It deserves it. Wait for 30 minutes.

Serve the borscht together with a spoon of sour cream and chopped dill. Put the rest of the borscht in a fridge and remember that it tastes better the next day.

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