Zhurek with kvass

Ingredients

• 500 ml kvass
• 2 carrots
• 3 potatoes
• 3 hard-boiled eggs
• 600 g half-smoked pork sausages
• 1 kg smoked pork ribs
• 200 g fat sour cream
• 2 bay leaves
• 3 garlic cloves
• 5 sprigs of parsley
• 1 tbsp table horseradish or to taste
• salt and ground black pepper to taste

Cooking

Step 1

Cut the ribs along the rib, pour 3 liters of cold water, bring to a boil, remove the foam. Add the parsley stalks and simmer for about an hour, until the meat is tender.

Step 2

Add sausage cut into thick slices, carrots and, last but not least, potatoes. Cook for another 30-45 minutes. Transfer the meat and vegetables to a bowl, strain the broth.

Step 3

Add kvass and bay leaf to the broth, season with salt and pepper to taste. Boil for 5-10 minutes. Mix sour cream with chopped garlic and horseradish, gradually add to the broth. Bring to a boil and immediately remove from heat.

Step 4

Arrange the ribs, sausage, vegetables and half a boiled egg on plates. Fill with seasoned broth, sprinkle with finely chopped parsley.