Pork rib bortsch

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Let come to a boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves.
2. 2SeasonSeason. Turn the heat down to a simmer and let it cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.
3. 3Turn the heat up. Bring back to the boil, then lower the heat and let it simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper.
4. 4Stir well, then add the chillies, if using. Leave to cook for 15 mins more.
5. 5Mix in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to a boil.
6. 6ServeLet it cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then finish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.