Ingredients

The following ingredients have 4 Servings
  • 500 grams Pork Ribs
  • 500 grams Young Potatoes (cubed)
  • 200 grams Sorrel (fresh)
  • 1 Onion
  • 1 Carrot
  • 5 Eggs (4 hardboiled)
  • 1 tbsp Sour Cream (or Smetana if you can find it)
  • 2 Bay Leaves
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tbsp Oil

Instruction

  • In a pot add the pork ribs along with salt and pepper and the bay leaves. Ad water up to 60% of the pot. Bring to a boil, then lower to a simmer and cover with a lid for one hour.
  • Add in the potatoes and bring back up to a boil. Let cook for 10 minutes.
  • While the potatoes are cooking quickly fry some grated onion and carrot in a pan with a bit of oil. Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in.
  • In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup.
  • Turn off the heat and add in the chopped sorrel. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.