germanmedium

Pork rib bortsch

Name: Pork rib bortsch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 1 kg Pork Back Ribs; 2 Bay Leaves; 1 tablespoon Dried white beans; 1 large Carrots; 1 sliced Onion; 3 sliced thinly Garlic Clove; 1 chopped Red Pepper; 2 chopped Red Chilli; 2 Beetroot; 3 chopped Potatoes; 3 tablespoons Tomato Puree; 1/2 White Cabbage; Handful Parsley; Handful Dill; 300 g Sour Cream

A classic Polish pork from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

849

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Polish Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/pork-rib-bortsch

Ingredients

1 kgPork Back Ribs
2Bay Leaves
1 tablespoonDried white beans
1 largeCarrots
1 slicedOnion
3 sliced thinlyGarlic Clove
1 choppedRed Pepper
2 choppedRed Chilli
2Beetroot
3 choppedPotatoes
3 tablespoonsTomato Puree
1/2White Cabbage
HandfulParsley
HandfulDill
300 gSour Cream

Instructions

01
Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.
02
Turn the heat up. Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using. Cook for 15 mins more.
03
Stir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.