Pork rib bortsch (Polish Pork)

step 1
Cut the meat into large pieces, put it in your largest saucepan and cover it with 5 liters of water. Bring to a boil over high heat, skimming any foam that rises to the surface. Add the bay leaves. Season. Lower the heat to a simmer and cook for 1 hour, or until the meat is tender and falling off the bone. Add the beans if using dry.

step 2
Turn up the heat. Bring to a boil again, then reduce heat and simmer for another 20 minutes; the beans should still be slightly raw. Add the carrots, onion, garlic and pepper. Stir well and then add the chiles, if using. Cook for 15 more minutes.

step 3
Add the beetroot and cook for 10 minutes before adding the potatoes. After 15 minutes, add tomato puree to taste and beans, if using canned, and bring to a boil. Cook for 5 minutes, add cabbage and cook for 5 more minutes. Season and garnish with parsley and dill. Turn off the heat and let it rest for 5 min. Serve with sour cream on the side.

foods：
1 kg of pork ribs
2 bay leaves
1 tablespoon dried white beans
1 large carrot
1 sliced onion
3 cloves of garlic cut into thin slices
1 red pepper chopped
2 red chilies, chopped
2 beets
3 chopped potatoes
3 tablespoons tomato puree
1/2 white cabbage
a handful of parsley
a handful of dill
300 g sour cream