Pork rib bortsch

Instructions

1- step 1 Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water.

2- Bring to the boil over a high heat, skimming away any foam that rises to the surface.

3- Add the bay leaves.

4- Season.

5- Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone.

6- Add the beans if using dried.

7- step 2 Turn the heat up.

8- Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw.

9- Add the carrots, onions, garlic and pepper.

10- Stir well, then add the chillies, if using.

11- Cook for 15 mins more.

12- step 3 Stir in the beetroot and cook for 10 mins before adding the potatoes.

13- After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil.

14- Cook for 5 mins, add the cabbage and cook for 5 mins more.

15- Season, then garnish with the parsley and dill.

16- Turn off the heat and leave to stand for 5 mins.

17- Serve with soured cream on the side.