INGREDIENTS

500 pork ribs
1 more sour apple
1 paprika
1 eggplant
1 beetroot
2-3 potatoes
1 bulb
1 carrot
1/2 head of cabbage
3-4 tomatoes
2 tbsp tomato paste
2-3 tbsp vegetable oil
Salt, ground pepper to taste
Bunch of parsley with dill

HOW TO COOK

Put the pork ribs, peeled and core, cut into slices apple, peeled and cut into segments of paprika in a saucepan. Bring the water to a boil, remove the foam, salt the broth and cook the broth until the meat is ready.

While the broth is cooking, wash and clean the rest of the vegetables. Cut the onion and tomatoes into small cubes, cut the eggplant and potatoes into 2×2 cm. Cut the beets and cabbage into thin strips, grate the carrots on a coarse grater. Finely chop the greens.

Heat the vegetable oil in a pan and fry the onion until transparent, then add all the chopped vegetables to the pan, except potatoes and cabbage, and fry until half cooked, then add the tomato paste and simmer a little more.

Remove the ribs and apples with paprika from the broth. Separate the meat from the bones, return to the broth. Crush the apples and paprika in a puree and add to the stewed vegetables.

Put potatoes in the broth, after 10 minutes cabbage, and after another 10 minutes – stewed vegetables, add salt, if necessary, pepper to taste. Boil borscht for another 5 minutes, add chopped greens, remove from heat and leave to infuse for half an hour.

Pour the finished borsch on plates, add a spoonful of sour cream and serve with black bread and garlic.

Bon appetit!