Pork rib bortsch
This Polish pork builds pork back ribs, dried white beans and carrots into a crowd-pleasing meal you can have ready in about 110 minutes. You'll find the full ingredient list (with a scaler to change the servings), 17 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At involved difficulty across 17 steps, it's worth setting aside proper time for.
What you'll need
Shopping list (10)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
- 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.
- 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.
You'll use: Saucepan · Pan · Large pot
Watch how it's made
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Ingredient substitutions
- Sour Cream
- plain Greek yogurt · crème fraîche
What to serve with Pork rib bortsch
Tips & common questions
How long does Pork rib bortsch take to make?
About 110 minutes from start to finish — an estimate based on the 17 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of sour cream?
Try plain Greek yogurt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Pork rib bortsch via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.