Here’s a Wonderful Borscht Recipe to Keep You Warm and Full!
Borscht is a classic soup of Eastern Slavic origin that is beloved across many parts of the world.
There are many different versions of Borscht which is sometimes also spelled Borsch. Our Borscht soup recipe includes pork, potatoes, cabbage, carrots, beetroot, and more, giving it a beautiful bright red color.
On a broader level, borscht differs by the ingredients used in the soup: red borscht typically includes beetroot and/or tomato, green borscht typically includes leafy vegetables like sorrel, and white borscht is typically made from fermented rye.
There are also both country-level and regional-level variations in regards to the recipes and ingredients. Russian borscht can have many similarities but also many differences compared to various Ukrainian borscht recipes.
Ukraine alone has numerous variations – which meat to include, vegetables to include, etc. – based on regionality (oblast).
In addition to this, there are lots of different garnishes to eat with different types of borscht. Some countries even serve their borscht cold – like versions in both Poland and Lithuania!
No matter how you like your borscht, there’s lots to enjoy about this culturally significant dish.
Our recipe is for what many would associate with a classic iteration of Ukrainian borscht made with beetroot.
Ingredients
To make this borscht soup, here are the ingredients you’ll need:
- Pork – You can use different cuts of meat – bone-in or boneless. Generally it’s better to not use pork with skin on since this will turn the broth too fatty.
- Bay leaves – To add flavor to the broth.
- Water – To make the broth.
- White cabbage – You need 1/4, thinly sliced.
- Onion – One yellow onion, finely chopped.
- Carrot – One large carrot, grated.
- Beetroots – You can use either cooked or raw beetroots.
- Canned tomatoes – Can use any kind as long as they are unseasoned. If you want to skip a step, buy tomato puree.
- Olive oil – For sauteing the onions and carrots.
- Tomato paste – To add flavor and to thicken the broth.
- Salt – To add flavor. Add more or less to taste
- Pepper – To add flavor, more or less to taste.
- Potatoes – 5 medium-sized potatoes.
- Apple Cider Vinegar – If you want the borscht to taste more sour, you can add some apple cider vinegar at the end.
Recipe Tips
Before you take on this Ukrainian borscht recipe, read through these recipe tips so that you know what to expect:
- If you use meat on the bone for the broth, the soup will surely turn out to be stronger and richer.
- Using cooked beetroots speeds up the process a bit since you don’t need to peel them and grating them is easier.
- At the end of cooking, you can add finely chopped garlic or finely chopped lard to the borscht.
How to Make Borscht – Step by Step Instructions
To make this recipe for borscht, you can follow the recipe steps in this section – complete with recipe process photos.
If you’re a visual cooker, this might help you track your progress along the way.
First you need to cook the broth. For this, add the pork and the bay leaves to a pan with high sides.
Fill the pan with water, add the lid, and cook for an hour on medium-low heat from the moment of boiling.
While the broth is cooking, thinly slice the cabbage.
Also, wash and grate the carrot. Peel the onion and finely chop it.
Then also peel the beetroots (if using raw beetroots) and grate them. Be careful since it can be messy and beetroots can leave stains.
Put the canned tomatoes in a tall glass and puree with an immersion blender until you have a homogeneous thick puree.
If you bought tomato puree in the first place, skip this step!
Heat the olive oil in a frying pan and sauté the chopped onion and grated carrot for roughly 5 minutes on medium-high heat stirring regularly so that they don’t burn.
Then turn down the heat to low.
Now add the grated beetroots, stir them in and fry everything for another 7 minutes. Remember to keep stirring regularly.
Next, pour the tomato puree, tomato paste, 1/3 teaspoon of salt and pepper into the pan with the vegetables. Stir, then cover with a lid and simmer for 10 minutes.
Meanwhile, peel the potatoes and cut them into cubes or strips.
Once the hour is up, remove the cooked pork and the bay leaves from the broth.
Then add the chopped potatoes, vegetables in tomato mixture, and chopped cabbage to the pan with the broth.
Cut the pork into cubes and return it to the pan as well.
Simmer the borscht for another 15-20 minutes until the potatoes and cabbage are soft. Then add salt and spices to taste.
If you want to get a little sourness, you can pour in one tablespoon of apple cider vinegar.
Serve the hot borscht with sour cream, fresh herbs and bread. It also tastes delicious with a slice of fresh onion or garlic. Enjoy!
Storage Tips
You can store leftover Borscht in a container with a lid in the fridge. Properly stored, it’ll last for around 2 days.
You can also freeze this Borscht. Let it cool, then place it in freezer-safe containers with space at the top for expansion due to freezing. It is best consumed within 2 months.
Let the soup thaw in the fridge for a day or two before you reheat it on the stove top in a pot.
FAQ
Here are some answers to frequently asked questions about Borscht!
Borscht is a popular soup of East Slavic origin (Ukrainian/Russian). It is made from a combination of vegetables and sometimes meat, with beetroot being a signature ingredient of red borscht. There are many different versions of Borscht that vary by region.
The recipe for Borscht depends on the region and country. Some borscht differ by the meat used while others utilize different vegetable combinations. Borscht can also be made vegetarian. Red borscht is usually made from beetroot while green borscht includes sorrel. White borscht has a base of rye which has fermented.
There are many toppings and sides that can go with different Borscht recipes. Smetana (like sour cream) is popular as are fresh herbs (like dill) or fresh garlic and onion for the toppings. On the side, borscht can be served with anything from boiled eggs or potatoes, noodles, bread, and more.
Related Recipes
If you liked this Borscht recipe, here are some more Ukrainian recipes that might interest you!
- Galushki (Dumplings)
- Varenyky (Ukrainian Dumplings)
- Banosh (Classic Corn Porridge)
- Deruny (Grated Potato Pancakes)
Ukrainian Borscht
Ingredients
- 1 pound pork, see notes
- 4-6 bay leaves
- 7-8 cups water, approximately
- 1/4 white cabbage
- 1 large carrot
- 1 yellow onion
- 3 beetroots, cooked or raw
- 1 14 ounce canned tomatoes, ideally tomato puree (unseasoned)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 5 medium-sized potatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon apple cider vinegar, optional
Instructions
- First you need to cook the broth. For this, add the pork and the bay leaves to a pan with high sides. Fill the pan with water, add the lid, and cook for an hour on medium-low heat from the moment of boiling.1 pound pork, 4-6 bay leaves, 7-8 cups water
- While the broth is cooking, thinly slice the cabbage. Also, wash and grate the carrot. Peel the onion and finely chop it. Then also peel the beetroots (if using raw beetroots) and grate them. Be careful since it can be messy and beetroots can leave stains.1/4 white cabbage, 1 large carrot, 1 yellow onion, 3 beetroots
- Put the canned tomatoes in a tall glass and puree with an immersion blender until you have a homogeneous thick puree. If you bought tomato puree in the first place, skip this step!1 14 ounce canned tomatoes
- Heat the olive oil in a frying pan and sauté the chopped onion and grated carrot for roughly 5 minutes on medium-high heat stirring regularly so that they don't burn. Then turn down the heat to low.2 tablespoons olive oil
- Now add the grated beetroots, stir them in and fry everything for another 7 minutes. Remember to keep stirring regularly.
- Pour the tomato puree, tomato paste, 1/3 teaspoon of salt and pepper into the pan with the vegetables. Stir, then cover with a lid and simmer for 10 minutes.2 tablespoons tomato paste, 1/2 teaspoon pepper
- Meanwhile, peel the potatoes and cut them into cubes or strips.5 medium-sized potatoes
- Once the 1 hour is up, remove the cooked pork and the bay leaves from the broth. Then add the chopped potatoes, vegetables in tomato mixture, and chopped cabbage to the pan with the broth. Cut the pork into cubes and return it to the pan as well.
- Simmer for another 15-20 minutes until the potatoes and cabbage are soft. Then add salt and spices to taste. If you want to get a little sourness, you can pour in one tablespoon of apple cider vinegar.1 tablespoon apple cider vinegar
- Serve the hot borscht with sour cream, fresh herbs and bread. It also tastes delicious with a slice of fresh onion or garlic.
Notes
- You can use different cuts of meat – bone-in or boneless. Pork shoulder, pork butt, pork ribs or pork belly, among others, all work. Generally it’s better to not use pork with skin on since this will turn the broth too fatty. Instead of pork, you can also use stewing beef. If you use bone-in cuts of meat for the broth, it will turn out to be stronger and richer.
- You can use raw or cooked beets. Using cooked beets speeds up the process a bit and makes grating them easier.
- Instead of canned tomatoes, you can also add fresh, chopped tomatoes.
- At the end of cooking, you can add finely chopped garlic or finely chopped lard to the borscht.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
I made it with beef and it was fabulous I will make it again. I used a beef stock cube too