Pork ribs wash with a cold water and cut into pieces 5-6cm. Put them into the casserole together with 2litter of water and 1bay leaf and boil, remove foam with the skimmer. Cook during 1-1.5 hours with slow fire. When ready take ribs out of the bouillon and filter the bouillon. Put more water till its again 2 litters.
2
Put into the large frying pan shredded beet, chopped onions, salt and 50g vegetable oil and fry 5-7min. with strong fire, then add 1-2tbs tomato paste, cubed tomato, cubed paprika, 2-3 cloves minced garlic, black and red peppers, basil and stew the mix on the medium heat not less than 20min.
3
Boil the bouillon. Put beet fried mix into casserole with bouillon, boil 20min. on medium heat. Watch the quantity of water while cooking, you can make it very thick or more liquid upon your taste.
4
Add chopped carrots. After 10min. add shredded cabbage, cubed potatoes and pork ribs. Wait until it boils again and then make slow fire and cook about 20min. (Till potatoes is ready).
5
Put 1-2 more cloves minced garlic and greens 5min. before the borsch is ready. Serve it very hot with 1-2 tbs of sour cream and add 1tbs fresh greens for garnish.