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1. Shard Calculation

Query:

Response:

Calculated Shard: 8 (from laksa033)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa008.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://finefoodsblog.com/borscht-soup/\')), getAhrefsUnparsedNoserviceFromURL(\'https://finefoodsblog.com/borscht-soup/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/finefoodsblog.com\/borscht-soup\/","crawl_time":1770805050,"first_indexed_time":1703281308,"http_code":200,"src_unparsed":"com,finefoodsblog!\/borscht-soup\/ s443","src_root_hash":"14780562441985790408","history_drop_reason":null,"meta_title":"Ukrainian Borscht Soup with Pork - Fine Foods Blog","meta_descriptions":["Ukrainian borscht with pork is a hearty soup with red beets, cabbage, potatoes, and a comforting, rich broth. Easy to make ahead and freeze."],"attrs_boilerpipe_text":"Ukrainian\nborscht with pork\nis a beet soup with cabbage and potatoes. My version uses bone-in pork shoulder or pork ribs to create a rich, long-simmered stock which imparts deep flavor to the vegetables. It's hearty, comforting, and delicious!\nBorscht, the most iconic of all\nUkrainian recipes\n, is surprisingly easy to make, with very little active prep. The pork needs to tenderize, so the stock takes a bit of time to simmer (as all good soups made with love do), but it's passive so you can go do whatever you want while it bubbles away on the stove.\nMy great aunt made vegetarian borscht for family celebrations, but I add pork to mine for a richer broth and to make it more filling, and it's not an overly meaty soup by any means. The vegetables still shine, and like\ncold borscht\n, the beets are the star of the show here, giving it sweetness and that distinctive red color.\nI love sharing the recipes that I grew up eating in my Ukrainian family.\nHolubtsi (Ukrainian Cabbage Rolls)\nand\nVarenyky (Ukrainian dumplings)\nwere my childhood favorites at grandma's house!\nJump to:\nBorscht ingredients\nHow to make borscht soup with pork\nExpert tips\nHow to serve borscht\nFAQ\nMore soup recipes\nDebra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor!\nRecipe\nBorscht ingredients\nThere are as\nmany versions of this classic soup\nas there are Ukrainian grandmothers. Ingredients can vary by region and season, but you'll generally always find beets, cabbage, and potatoes.\nBeets:\nBorscht's main ingredient is red beets! The\nbeets\ngive the soup a gorgeous color and an earthy, sweet flavor. We'll use them to make the broth and add them into the soup as well.\nBone-in pork shoulder or pork ribs:\nI usually make mine with bone-in pork shoulder. Choosing pork shoulder when making borscht stock means you'll end up with more meat in the soup since it only has one bone in it. This makes it a bit more filling and I like that it stretches it to more servings. I also use it to make\npork stew\nand\ncider braised pork\nbecause it has lots of connective tissue that breaks down as it cooks making the meat extremely tender. The most important thing is that the meat must have a bone in it, because the bone adds an immense amount of flavor and thickens the soup slightly.\nCabbage:\nWhat would borscht be without cabbage? It's hearty and takes on the color released by the beets. Choose a green cabbage that is firm and heavy for its size.\nPotatoes:\nI like Yukon Gold potatoes for this soup recipe because they hold their shape. (If you have some russet potatoes, save them to make my\nUkrainian potato pancakes\n!)\nOnions, carrots, and tomato paste:\nThese will be some of the aromatics in the stock, they'll be cooked down into a sofrito using technique common in Ukrainian cooking called zazharka or smazhennya.\nSunflower oil:\nSunflowers are the symbol of Ukraine, and using sunflower oil imparts authentic flavor. You can find it at Trader Joe's and\nonline\n. If you must substitute, try a neutral oil like grapeseed or canola.\nKidney beans:\nBeans are an optional ingredient. You can substitute\nother kinds of canned beans\nin the soup like cannelini beans or lima beans.\nApple cider vinegar:\nVinegar in does two things—it helps the beets hold their color, and it brightens up the largely earthy flavors of the soup. You can adjust the amount to your taste.\nBay leaves and kosher salt:\nTo season the stock.\nSour cream and fresh dill:\nFor serving.\nHow to make borscht soup with pork\nStep 1: Make the borscht soup stock\nPeel the onion, but do not chop. Scrub ½ pound of the beets and roughly chop. Do not peel them.\nAdd the beef or pork, onion, chopped beets, one large or two small bay leaves, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven.\nCover with 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top.\nStep 2: Cook the beets\nWhile the stock simmers, cook the remaining beets. Scrub them clean, but don't peel or trim them.\nPlace the beets in a large sauce pan with enough water to cover. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool.\nStep 3: Sweat the carrots and onions for the \"zazharka\"\nMeanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater.\nAdd 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent to make the zazharka—the Ukrainian version of mirepoix.\nAdd the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Set the carrot and onion mixture aside while the stock and beets continue to cook.\nStep 4: Peel and grate the beets\nOnce the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside.\nWant to save this recipe?\nI will email this recipe to you, so you can come back to it later!\nYou'll join hundreds of readers on my email list!\nStep 5: Strain the borscht stock\nAfter about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside.\nStrain by pouring the stock into a colander over a sauce pan that is large enough to hold all the liquid.\nReturn the strained stock to the Dutch oven or soup pot and bring back to a simmer. Discard the onion and beets left behind in the colander.\nStep 6: Add the cabbage and potatoes to the soup\nUse a good chef's knife and shred the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice.\nAdd the potatoes, cabbage, and carrot\/onion mixture to the broth and simmer for 10-15 minutes.\nStep 7: Add beets, pork and beans\nWhile the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, kidney beans, and the remaining cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender.\nTaste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen.\nExpert tips\nVinegar is important:\nThe cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work.\nThe color of borscht will deepen the longer the soup rests:\nOnce you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day!\nI like to cook the beets before grating them:\nThis gives the borscht a sweeter flavor and a deeper color. If you prefer a crisper texture, you can cut peeled raw beets into matchsticks and add them at the same time as the potatoes.\nTry adding more vegetables:\nIf you'd like to add more veggies and sweetness, throw in some diced red bell peppers!\nMake ahead and reheating:\nMake up to 2 days ahead. To reheat, place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color.\nHow to serve borscht\nServe as the first course of a complete Ukrainian or Eastern European meal, or on its own as a hearty main course, topped with sour cream and fresh dill. (If you're like me, that would be LOTS of fresh dill.) Try the delicious Ukrainian garlic bread called\nPampushky\non the side, to soak up all that gorgeous broth.\nFAQ\nCan you freeze borscht?\nYes! Borscht is one of my favorite soups to freeze. Chill it in the refrigerator overnight in an airtight freezer-proof container, then freeze for up to two months.\nAre canned beets okay for borscht?\nNo, do not use canned beets in borscht. You can substitute the vacuum packed cooked beets you find in the produce department, but they are much more expensive. Boiling, peeling, and grating the beets is easy and quick, and it's worth the effort!\nMore soup recipes\nTuscan White Bean Soup with a Parmesan Rind\nSweet Potato Soup with Bacon and Coconut Milk\nDebra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor!\nEasy prep, then just simmer on the stovetop.\nUsing beets in both the stock and in the soup means you get the deepest color and the best beet flavor!\nCider vinegar mimics the tang of traditional Ukrainian fermented beet or tomato\nkvas\n, adding brightness, and it balances the sweetness.\nThin shreds of cabbage add great texture.\nMake ahead and freeze it for a hearty winter meal at your fingertips.\nIf you enjoy this recipe, \nplease leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card\n! It really helps others find my content and helps my business grow!\n \nSign up for my \nnewsletter\n for recipes delivered to your inbox and\nfollow me on\nInstagram\nand\nPinterest\n!\nThank you!\nRecipe\nUkrainian borscht with pork is loaded with red beets, cabbage and potatoes. It's a comforting soup with a rich and hearty broth. Serve with dill and sour cream for authentic flavor.\n5\nfrom\n2\nvotes\nPrep Time\n10\nminutes\nCook Time\n2\nhours\nTotal Time\n2\nhours\n10\nminutes\nCourse\nSoup\nCuisine\nUkrainian\nServings\n8\nCalories\n219\nkcal\nWant to save this recipe?\nI will email this recipe to you, so you can come back to it later!\nYou'll join hundreds of readers on my email list!\nMobile Cook Mode\nToggle on to keep your screen from going dark\n▢\n2\npounds\nbone-in pork shoulder\n(or pork ribs)\n▢\n1½\npounds\nred beets\n▢\n10\ncups\ncold water\n▢\n1\nbay leaf\n▢\n2\nonions\n(divided)\n▢\n1\ncarrot\n▢\n2\ntablespoons\nsunflower oil\n(or grapeseed oil, or canola oil)\n▢\n1\ntablespoon\ntomato paste\n▢\n1\nlarge potato\n▢\n12-16\nounces\ngreen cabbage\n▢\n1\n15-ounce can\nkidney beans\n(drained and rinsed)\n▢\n6\ntablespoons\napple cider vinegar\n(divided, see note)\n▢\n1\ntablespoon\nkosher salt\n(plus more to taste)\n▢\nsour cream and fresh dill\nfor serving\nPeel one onion, but do not chop. Scrub ½ pound of the beets, trim off any root or stem, and roughly chop. Do not peel them.\nAdd the pork, onion, chopped beets, the bay leaf, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven.\nAdd 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top.\nWhile the stock simmers, cook the remaining beets. Scrub them clean. Don't peel or trim them.  Place the beets in a large sauce pan with enough water to cover them. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool.\nMeanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater.\nAdd 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent.\nAdd the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Season with a pinch of salt. Set the carrot and onion mixture aside while the stock and beets continue to cook.\nOnce the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside.\nAfter about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside.\nStrain the stock by pouring it into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the pot and bring back to a simmer. Discard the onion and beets left behind in the colander.\nSlice the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice.\nAdd the potatoes, cabbage and carrot\/onion mixture to the broth and simmer for 10-15 minutes.\nWhile the potatoes and cabbage are simmering, shred the meat and discard the bone(s).\nAdd the grated beets, pork, rinsed kidney beans, and the remaining 5 tablespoons of cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender.\nTaste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen.\nServe topped with a dollop of sour cream and some fresh dill.\nVinegar is important:\nThe cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work.\nThe color of borscht will deepen the longer the soup rests:\nOnce you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day!\nCooking the beets adds a sweeter flavor and deeper color:\nIf you prefer a crisper texture, cut peeled raw beets into matchsticks and add them at the same time as the potatoes.\nMake ahead and storage:\nMake up to 2 days ahead, store in an airtight container in the refrigerator. Leftovers will keep an additional 3 days.\nTo reheat:\nPlace over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color.\nTo freeze:\nPlace in an airtight freezer-safe container for up to two months.\nRecipe adapted from multiple sources including Mamushka by Olia Hercules and the Veselka Cookbook. \nThis post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my\nfull disclosure policy.\nLeave a comment\nand star rating below! I love hearing from you!\nCalories:\n219\nkcal\nCarbohydrates:\n19\ng\nProtein:\n16\ng\nFat:\n9\ng\nSaturated Fat:\n2\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n5\ng\nCholesterol:\n46\nmg\nSodium:\n1038\nmg\nPotassium:\n790\nmg\nFiber:\n5\ng\nSugar:\n9\ng\nVitamin A:\n1380\nIU\nVitamin C:\n28\nmg\nCalcium:\n63\nmg\nIron:\n2\nmg\nNutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.\nKeyword\nbeet borscht with pork, borscht ingredients, borscht recipe with pork, borscht soup, borscht soup recipe, borscht with pork, pork borscht, pork borscht recipe, ukrainian borscht recipe with pork","attrs_markdown":"[Fine Foods Blog](https:\/\/finefoodsblog.com\/)\n\n- [Home](https:\/\/finefoodsblog.com\/)\n- [About Me](https:\/\/finefoodsblog.com\/about\/)\n- [Recipes](https:\/\/finefoodsblog.com\/recipes\/)\n- [Travel](https:\/\/finefoodsblog.com\/category\/travel\/)\n- [Work With Me](https:\/\/finefoodsblog.com\/work-with-me\/)\n\n[![go to homepage](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2020\/09\/FineFoods_logo_blue_200x70.png)](https:\/\/finefoodsblog.com\/)\n\n- [Home](https:\/\/finefoodsblog.com\/)\n- [All Recipes](https:\/\/finefoodsblog.com\/recipes\/)\n- [Winter Recipes](https:\/\/finefoodsblog.com\/category\/recipes\/winter\/)\n- [Free Newsletter](https:\/\/finefoodsblog.com\/subscribe\/)\n- [About](https:\/\/finefoodsblog.com\/about\/)\n- [Travel](https:\/\/finefoodsblog.com\/category\/travel\/)\n\n[![Homepage link](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2020\/09\/FineFoods_logo_blue_200x70.png)](https:\/\/finefoodsblog.com\/)\n\n- [Home](https:\/\/finefoodsblog.com\/)\n- [All Recipes](https:\/\/finefoodsblog.com\/recipes\/)\n- [Winter Recipes](https:\/\/finefoodsblog.com\/category\/recipes\/winter\/)\n- [Free Newsletter](https:\/\/finefoodsblog.com\/subscribe\/)\n- [About](https:\/\/finefoodsblog.com\/about\/)\n- [Travel](https:\/\/finefoodsblog.com\/category\/travel\/)\n\n[×](https:\/\/finefoodsblog.com\/borscht-soup\/)\n\n[Home](https:\/\/finefoodsblog.com\/) » [Recipes](https:\/\/finefoodsblog.com\/category\/recipes\/) » [Soup Recipes](https:\/\/finefoodsblog.com\/category\/recipes\/soups\/)\n\n# Ukrainian Borscht Soup with Pork\n![](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2026\/01\/debra-cummings-100x100-2.jpg)\n\n**Modified**:\n\nOct 2, 2025\n\n· **Published**:\n\nDec 22, 2023\n\nby [Debra Cummings](https:\/\/finefoodsblog.com\/about\/) · This post may contain affiliate links · [Leave a Comment](https:\/\/finefoodsblog.com\/borscht-soup\/#respond)\n\n[↓ Jump to Recipe](https:\/\/finefoodsblog.com\/borscht-soup\/#recipe)\n\n160 shares\n\n![A bowl of borscht soup topped with sour cream and fresh dill, a spoon full of bright beet broth is in the bowl on the left side, a blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/borscht-soup-with-pork-ukrainian-150x150.jpg)\n\n![A bowl of borscht soup topped with sour cream and fresh dill, a spoon full of bright beet broth is in the bowl on the left side, a blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/borscht-soup-with-pork-ukrainian-150x150.jpg)\n\nUkrainian **borscht with pork** is a beet soup with cabbage and potatoes. My version uses bone-in pork shoulder or pork ribs to create a rich, long-simmered stock which imparts deep flavor to the vegetables. It's hearty, comforting, and delicious\\!\n\n![Two bowls of borscht soup topped with sour cream and fresh dill. A pot of borscht is on the left with two spoons and a blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0033.jpg)\n\nBorscht, the most iconic of all [Ukrainian recipes](https:\/\/finefoodsblog.com\/category\/recipes\/ukrainian-recipes\/), is surprisingly easy to make, with very little active prep. The pork needs to tenderize, so the stock takes a bit of time to simmer (as all good soups made with love do), but it's passive so you can go do whatever you want while it bubbles away on the stove.\n\nMy great aunt made vegetarian borscht for family celebrations, but I add pork to mine for a richer broth and to make it more filling, and it's not an overly meaty soup by any means. The vegetables still shine, and like [cold borscht](https:\/\/finefoodsblog.com\/cold-borscht\/), the beets are the star of the show here, giving it sweetness and that distinctive red color.\n\nI love sharing the recipes that I grew up eating in my Ukrainian family. [Holubtsi (Ukrainian Cabbage Rolls)](https:\/\/finefoodsblog.com\/ukranian-cabbage-rolls-holubtsi\/) and [Varenyky (Ukrainian dumplings)](https:\/\/finefoodsblog.com\/varenyky\/) were my childhood favorites at grandma's house\\!\n\nJump to:\n\n- [Borscht ingredients](https:\/\/finefoodsblog.com\/borscht-soup\/#borscht-ingredients)\n- [How to make borscht soup with pork](https:\/\/finefoodsblog.com\/borscht-soup\/#how-to-make-borscht-soup-with-pork)\n- [Expert tips](https:\/\/finefoodsblog.com\/borscht-soup\/#expert-tips)\n- [How to serve borscht](https:\/\/finefoodsblog.com\/borscht-soup\/#how-to-serve-borscht)\n- [FAQ](https:\/\/finefoodsblog.com\/borscht-soup\/#faq)\n- [More soup recipes](https:\/\/finefoodsblog.com\/borscht-soup\/#more-soup-recipes)\n- [Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\\!](https:\/\/finefoodsblog.com\/borscht-soup\/#debras-details-easy-to-make-perfectly-balanced-authentic-ukrainian-flavor)\n- [Recipe](https:\/\/finefoodsblog.com\/borscht-soup\/#h-recipe)\n\n![Beets, onions, a sliced cabbage, a carrot, a potato, some fresh dill, and small bowls of cider vinegar, tomato paste, salt, sour cream, bay leaf, pork shoulder, kidney beans and sour cream.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-ingredients-0001.jpg)\n\n![Beets, onions, a sliced cabbage, a carrot, a potato, some fresh dill, and small bowls of cider vinegar, tomato paste, salt, sour cream, bay leaf, pork shoulder, kidney beans and sour cream.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-ingredients-0001.jpg)\n\n## Borscht ingredients\nThere are as [many versions of this classic soup](https:\/\/www.newyorker.com\/culture\/annals-of-gastronomy\/let-me-count-the-ways-of-making-borscht) as there are Ukrainian grandmothers. Ingredients can vary by region and season, but you'll generally always find beets, cabbage, and potatoes.\n\n- **Beets:** Borscht's main ingredient is red beets! The [beets](https:\/\/finefoodsblog.com\/oven-roasted-beets-with-goat-cheese-orange-vinaigrette-and-mint\/) give the soup a gorgeous color and an earthy, sweet flavor. We'll use them to make the broth and add them into the soup as well.\n- **Bone-in pork shoulder or pork ribs:** I usually make mine with bone-in pork shoulder. Choosing pork shoulder when making borscht stock means you'll end up with more meat in the soup since it only has one bone in it. This makes it a bit more filling and I like that it stretches it to more servings. I also use it to make [pork stew](https:\/\/finefoodsblog.com\/pork-stew-with-white-beans-wine-and-sage\/) and [cider braised pork](https:\/\/finefoodsblog.com\/stovetop-apple-cider-braised-pork-shoulder-with-cabbage\/) because it has lots of connective tissue that breaks down as it cooks making the meat extremely tender. The most important thing is that the meat must have a bone in it, because the bone adds an immense amount of flavor and thickens the soup slightly.\n- **Cabbage:** What would borscht be without cabbage? It's hearty and takes on the color released by the beets. Choose a green cabbage that is firm and heavy for its size.\n- **Potatoes:** I like Yukon Gold potatoes for this soup recipe because they hold their shape. (If you have some russet potatoes, save them to make my [Ukrainian potato pancakes](https:\/\/finefoodsblog.com\/ukrainian-potato-pancakes-deruny\/)!)\n- **Onions, carrots, and tomato paste:** These will be some of the aromatics in the stock, they'll be cooked down into a sofrito using technique common in Ukrainian cooking called zazharka or smazhennya.\n- **Sunflower oil:** Sunflowers are the symbol of Ukraine, and using sunflower oil imparts authentic flavor. You can find it at Trader Joe's and [online](https:\/\/amzn.to\/48sGUsT). If you must substitute, try a neutral oil like grapeseed or canola.\n- **Kidney beans:** Beans are an optional ingredient. You can substitute [other kinds of canned beans](https:\/\/finefoodsblog.com\/canned-beans-a-guide-to-this-pantry-ingredient-powerhouse\/) in the soup like cannelini beans or lima beans.\n- **Apple cider vinegar:** Vinegar in does two things—it helps the beets hold their color, and it brightens up the largely earthy flavors of the soup. You can adjust the amount to your taste.\n- **Bay leaves and kosher salt:** To season the stock.\n- **Sour cream and fresh dill:** For serving.\n\n## How to make borscht soup with pork\n![A Dutch oven with chopped pork, an onion, a bay leaf and diced beets.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0004.jpg)\n\n![A Dutch oven with chopped pork, an onion, a bay leaf and diced beets.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0004.jpg)\n### Step 1: Make the borscht soup stock\nPeel the onion, but do not chop. Scrub ½ pound of the beets and roughly chop. Do not peel them.\n\nAdd the beef or pork, onion, chopped beets, one large or two small bay leaves, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven.\n\nCover with 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top.\n\n### Step 2: Cook the beets\nWhile the stock simmers, cook the remaining beets. Scrub them clean, but don't peel or trim them.\n\nPlace the beets in a large sauce pan with enough water to cover. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool.\n\n![A box grater on a cutting board with grated carrots and a small bowl of diced onions.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0010.jpg)\n\n![A box grater on a cutting board with grated carrots and a small bowl of diced onions.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0010.jpg)\n### Step 3: Sweat the carrots and onions for the \"zazharka\"\nMeanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater.\n\nAdd 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent to make the zazharka—the Ukrainian version of mirepoix.\n\n![A small skillet with sautéed carrots and onions with a dollop of tomato paste in the center.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0013.jpg)\n\n![A small skillet with sautéed carrots and onions with a dollop of tomato paste in the center.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0013.jpg)\n\nAdd the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Set the carrot and onion mixture aside while the stock and beets continue to cook.\n\n![A box grater on a cutting board with grated cooked beets.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0019.jpg)\n\n![A box grater on a cutting board with grated cooked beets.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0019.jpg)\n### Step 4: Peel and grate the beets\nOnce the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside.\n\n### Want to save this recipe?\nI will email this recipe to you, so you can come back to it later\\!\n\nYou'll join hundreds of readers on my email list\\!\n\n### Step 5: Strain the borscht stock\nAfter about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside.\n\nStrain by pouring the stock into a colander over a sauce pan that is large enough to hold all the liquid.\n\nReturn the strained stock to the Dutch oven or soup pot and bring back to a simmer. Discard the onion and beets left behind in the colander.\n\n![A knife on a cutting board with sliced cabbage.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0007.jpg)\n\n![A knife on a cutting board with sliced cabbage.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0007.jpg)\n### Step 6: Add the cabbage and potatoes to the soup\nUse a good chef's knife and shred the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice.\n\n![Adding cabbage and potatoes to simmering borscht soup.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0023.jpg)\n\n![Adding cabbage and potatoes to simmering borscht soup.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0023.jpg)\n\nAdd the potatoes, cabbage, and carrot\/onion mixture to the broth and simmer for 10-15 minutes.\n\n![Cooked beets, pork, and kidney beans being added to a pot of borscht soup.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0025.jpg)\n\n![Cooked beets, pork, and kidney beans being added to a pot of borscht soup.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0025.jpg)\n### Step 7: Add beets, pork and beans\nWhile the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, kidney beans, and the remaining cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender.\n\n![Finished borscht in a Dutch oven, it has turned a bright pinkish-purple color throughout.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0028.jpg)\n\n![Finished borscht in a Dutch oven, it has turned a bright pinkish-purple color throughout.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0028.jpg)\n\nTaste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen.\n\n![A bowl of borscht soup topped with sour cream and fresh dill. A spoon full of bright beet broth is in the bowl on the left side. A blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0049.jpg)\n\n![A bowl of borscht soup topped with sour cream and fresh dill. A spoon full of bright beet broth is in the bowl on the left side. A blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0049.jpg)\n\n## Expert tips\n- **Vinegar is important:** The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work.\n- **The color of borscht will deepen the longer the soup rests:** Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\\!\n- **I like to cook the beets before grating them:** This gives the borscht a sweeter flavor and a deeper color. If you prefer a crisper texture, you can cut peeled raw beets into matchsticks and add them at the same time as the potatoes.\n- **Try adding more vegetables:** If you'd like to add more veggies and sweetness, throw in some diced red bell peppers\\!\n- **Make ahead and reheating:** Make up to 2 days ahead. To reheat, place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color.\n\n## How to serve borscht\nServe as the first course of a complete Ukrainian or Eastern European meal, or on its own as a hearty main course, topped with sour cream and fresh dill. (If you're like me, that would be LOTS of fresh dill.) Try the delicious Ukrainian garlic bread called [Pampushky](https:\/\/finefoodsblog.com\/pampushky-ukrainian-garlic-bread\/) on the side, to soak up all that gorgeous broth.\n\n## FAQ\n**Can you freeze borscht?**\n\nYes! Borscht is one of my favorite soups to freeze. Chill it in the refrigerator overnight in an airtight freezer-proof container, then freeze for up to two months.\n\n**Are canned beets okay for borscht?**\n\nNo, do not use canned beets in borscht. You can substitute the vacuum packed cooked beets you find in the produce department, but they are much more expensive. Boiling, peeling, and grating the beets is easy and quick, and it's worth the effort\\!\n## More soup recipes\n- [![Tuscan white bean soup in a blue bowl.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/09\/Tuscan-white-bean-soup-1200-360x360.jpg)![Tuscan white bean soup in a blue bowl.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/09\/Tuscan-white-bean-soup-1200-360x360.jpg)Tuscan White Bean Soup with a Parmesan Rind](https:\/\/finefoodsblog.com\/tuscan-white-bean-soup-with-kale\/)\n- [![A bowl of sweet potato soup topped with bacon and fried sage leaves.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/10\/sweet-potato-soup-1200-360x360.jpg)![A bowl of sweet potato soup topped with bacon and fried sage leaves.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/10\/sweet-potato-soup-1200-360x360.jpg)Sweet Potato Soup with Bacon and Coconut Milk](https:\/\/finefoodsblog.com\/sweet-potato-soup-with-coconut-milk-bacon-and-sage\/)\n\n## Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\\!\n- Easy prep, then just simmer on the stovetop.\n- Using beets in both the stock and in the soup means you get the deepest color and the best beet flavor\\!\n- Cider vinegar mimics the tang of traditional Ukrainian fermented beet or tomato [kvas](https:\/\/en.wikipedia.org\/wiki\/Kvass), adding brightness, and it balances the sweetness.\n- Thin shreds of cabbage add great texture.\n- Make ahead and freeze it for a hearty winter meal at your fingertips.\n\n*If you enjoy this recipe, **please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card**! It really helps others find my content and helps my business grow\\!* ***Sign up for my [newsletter](https:\/\/finefoodsblog.com\/subscribe\/)** for recipes delivered to your inbox and* ***follow me on [Instagram](https:\/\/www.instagram.com\/finefoodsblog\/) and [Pinterest](https:\/\/www.pinterest.com\/finefoodsblog\/)\\!*** ***Thank you\\!***\n\n## Recipe\n![A bowl of Ukrainian borscht soup topped with sour cream and fresh dill. A blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/borscht-1200-360x360.jpg)\n\n![A bowl of Ukrainian borscht soup topped with sour cream and fresh dill. A blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/borscht-1200-360x360.jpg)\n## Ukrainian Borscht Soup with Pork\nUkrainian borscht with pork is loaded with red beets, cabbage and potatoes. It's a comforting soup with a rich and hearty broth. Serve with dill and sour cream for authentic flavor.\n\n5 from 2 votes\n\n[Print Recipe](https:\/\/finefoodsblog.com\/wprm_print\/ukrainian-borscht-soup-with-pork)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Ffinefoodsblog.com%2Fborscht-soup%2F&media=https%3A%2F%2Ffinefoodsblog.com%2Fwp-content%2Fuploads%2F2023%2F12%2Fborscht-soup-with-pork-ukrainian.jpg&description=Ukrainian+Borscht+Soup+with+Pork&is_video=false)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\nPrep Time 10 minutes mins\n\nCook Time 2 hours hrs\n\nTotal Time 2 hours hrs 10 minutes mins\n\nCourse Soup\n\nCuisine Ukrainian\n\nServings [8](https:\/\/finefoodsblog.com\/borscht-soup\/)\n\nCalories 219 kcal\n\n### Want to save this recipe?\nI will email this recipe to you, so you can come back to it later\\!\n\nYou'll join hundreds of readers on my email list\\!\n\n### Equipment\n- [6 quart Dutch oven](https:\/\/amzn.to\/3jD3h51) or large stock pot\n- [chef's knife](https:\/\/amzn.to\/3dMltYC)\n- [cutting board](https:\/\/amzn.to\/35j2dzG)\n- [box grater](https:\/\/amzn.to\/34ov98M)\n- [small non stick skillet](https:\/\/amzn.to\/35atcxf)\n- [silicone spatula](https:\/\/amzn.to\/35OkoMi) or wooden spoon\n\nMobile Cook Mode\n\nToggle on to keep your screen from going dark\n\n### Ingredients .5x 1x 2x 3x\n- ▢\n  2 pounds bone-in pork shoulder (or pork ribs)\n- ▢\n  1½ pounds red beets\n- ▢\n  10 cups  cold water\n- ▢\n  1 bay leaf\n- ▢\n  2 onions (divided)\n- ▢\n  1 carrot\n- ▢\n  2 tablespoons sunflower oil (or grapeseed oil, or canola oil)\n- ▢\n  1 tablespoon tomato paste\n- ▢\n  1 large potato\n- ▢\n  12-16 ounces green cabbage\n- ▢\n  1 15-ounce can kidney beans (drained and rinsed)\n- ▢\n  6 tablespoons apple cider vinegar (divided, see note)\n- ▢\n  1 tablespoon kosher salt (plus more to taste)\n- ▢\n  sour cream and fresh dill for serving\n\n### Instructions\n- Peel one onion, but do not chop. Scrub ½ pound of the beets, trim off any root or stem, and roughly chop. Do not peel them.\n- Add the pork, onion, chopped beets, the bay leaf, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven.\n- Add 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top.\n- While the stock simmers, cook the remaining beets. Scrub them clean. Don't peel or trim them. Place the beets in a large sauce pan with enough water to cover them. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool.\n- Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater.\n- Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent.\n- Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Season with a pinch of salt. Set the carrot and onion mixture aside while the stock and beets continue to cook.\n- Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside.\n- After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside.\n- Strain the stock by pouring it into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the pot and bring back to a simmer. Discard the onion and beets left behind in the colander.\n- Slice the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice.\n- Add the potatoes, cabbage and carrot\/onion mixture to the broth and simmer for 10-15 minutes.\n- While the potatoes and cabbage are simmering, shred the meat and discard the bone(s).\n- Add the grated beets, pork, rinsed kidney beans, and the remaining 5 tablespoons of cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender.\n- Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen.\n- Serve topped with a dollop of sour cream and some fresh dill.\n\n### Notes\n- **Vinegar is important:** The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work.\n- **The color of borscht will deepen the longer the soup rests:** Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\\!\n- **Cooking the beets adds a sweeter flavor and deeper color:** If you prefer a crisper texture, cut peeled raw beets into matchsticks and add them at the same time as the potatoes.\n- **Make ahead and storage:** Make up to 2 days ahead, store in an airtight container in the refrigerator. Leftovers will keep an additional 3 days.\n- **To reheat:** Place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color.\n- **To freeze:** Place in an airtight freezer-safe container for up to two months.\n- Recipe adapted from multiple sources including Mamushka by Olia Hercules and the Veselka Cookbook.\n\n*This post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my [full disclosure policy.](https:\/\/finefoodsblog.com\/disclosure\/)*\n\nTried this recipe?[Leave a comment](https:\/\/finefoodsblog.com\/borscht-soup\/#comment) and star rating below! I love hearing from you\\!\n\n### Nutrition\nCalories: 219kcalCarbohydrates: 19gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 1038mgPotassium: 790mgFiber: 5gSugar: 9gVitamin A: 1380IUVitamin C: 28mgCalcium: 63mgIron: 2mg\n\nNutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.\n\nKeyword beet borscht with pork, borscht ingredients, borscht recipe with pork, borscht soup, borscht soup recipe, borscht with pork, pork borscht, pork borscht recipe, ukrainian borscht recipe with pork\n\n## More Soup Recipes\n- [![A bowl of slow cooker beef bourguignon topped with fresh thyme, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2026\/01\/slow-cooker-beef-bourguignon-1200-360x360.jpg)![A bowl of slow cooker beef bourguignon topped with fresh thyme, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2026\/01\/slow-cooker-beef-bourguignon-1200-360x360.jpg)Slow Cooker Beef Bourguignon (Julia Child Recipe)](https:\/\/finefoodsblog.com\/slow-cooker-beef-bourguignon-julia-child-recipe\/)\n- [![A bowl of kabocha squash soup topped with a drizzle of heavy cream and pumpkin seeds, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/11\/kabocha-squash-soup-recipe-1200-360x360.jpg)![A bowl of kabocha squash soup topped with a drizzle of heavy cream and pumpkin seeds, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/11\/kabocha-squash-soup-recipe-1200-360x360.jpg)Creamy Kabocha Squash Soup with Gochujang](https:\/\/finefoodsblog.com\/creamy-kabocha-squash-soup-with-gochujang\/)\n- [![Two bowls of Guinness beef stew topped with parsley, a glass of Guinness beer is on the left, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/02\/dutch-oven-beef-guinness-stew-360x360.jpg)![Two bowls of Guinness beef stew topped with parsley, a glass of Guinness beer is on the left, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/02\/dutch-oven-beef-guinness-stew-360x360.jpg)Dutch Oven Guinness Beef Stew (Thick and Hearty!)](https:\/\/finefoodsblog.com\/dutch-oven-guinness-beef-stew-thick-and-hearty\/)\n- [![A gold spoon in a pot of red wine sauce.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2024\/12\/cooking-with-wine-1200-360x360.jpg)![A gold spoon in a pot of red wine sauce.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2024\/12\/cooking-with-wine-1200-360x360.jpg)Cooking with Wine](https:\/\/finefoodsblog.com\/cooking-with-wine\/)\n\n5 from 2 votes ([2 ratings without comment](https:\/\/finefoodsblog.com\/borscht-soup\/))\n\n### Leave a Reply [Cancel reply](https:\/\/finefoodsblog.com\/borscht-soup\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n#### Follow me\\!\n![A woman with blond hair smiling at the camera. She is in front of a wooden fence and wearing a blue plaid shirt.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/06\/Debra_head-shot-1024x1024.jpg)\n\n### Hi, I'm Debra\nI'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table\\!\n\n[More about me](https:\/\/finefoodsblog.com\/about\/)\n### Game Day Snack Recipes\n- [![Obatzda german cheese spread in a bowl topped with paprika and chives, surrounded by soft pretzels and carrot sticks, two glasses of beer are in the upper right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/09\/obatzda-german-cheese-spread-bavarian-1200-360x360.jpg)Bavarian Obatzda (German Cheese Spread)](https:\/\/finefoodsblog.com\/bavarian-obatzda-german-cheese-spread\/)\n- [![Spiced mixed nuts on white parchment paper.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2016\/12\/spiced-nuts-1200-360x360.jpg)Spiced Nuts](https:\/\/finefoodsblog.com\/spiced-nuts\/)\n- [![A cast iron skillet with black beans and melted cheddar cheese next to jalapeños and corn chips.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2020\/09\/spicy-black-beans-cheddar-1200-360x360.jpg)![A cast iron skillet with black beans and melted cheddar cheese next to jalapeños and corn chips.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2020\/09\/spicy-black-beans-cheddar-1200-360x360.jpg)Cheesy Black Bean Dip](https:\/\/finefoodsblog.com\/spicy-black-beans-with-cheddar-garlic-and-chipotle\/)\n- [![Avocado crema in a wooden bowl with a gold spoon in it, next to a blue and white towel.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2024\/04\/avocado-crema-1200-360x360.jpg)![Avocado crema in a wooden bowl with a gold spoon in it, next to a blue and white towel.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2024\/04\/avocado-crema-1200-360x360.jpg)Avocado Crema](https:\/\/finefoodsblog.com\/avocado-crema\/)\n\n[More appetizer recipes](https:\/\/finefoodsblog.com\/category\/recipes\/appetizers\/)\n\n### Cozy Soup Recipes\n- [![A bowl of chickpea stew with a gold spoon in it, a green glass and a bowl of cilantro are above it.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2024\/10\/chickpea-stew-1200-360x360.jpg)![A bowl of chickpea stew with a gold spoon in it, a green glass and a bowl of cilantro are above it.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2024\/10\/chickpea-stew-1200-360x360.jpg)Curry Chickpea Stew with Coconut Milk](https:\/\/finefoodsblog.com\/chickpea-stew\/)\n- [![Two bowls of Guinness beef stew topped with parsley, a glass of Guinness beer is on the left, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/02\/dutch-oven-beef-guinness-stew-360x360.jpg)![Two bowls of Guinness beef stew topped with parsley, a glass of Guinness beer is on the left, a gold spoon is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2025\/02\/dutch-oven-beef-guinness-stew-360x360.jpg)Dutch Oven Guinness Beef Stew (Thick and Hearty!)](https:\/\/finefoodsblog.com\/dutch-oven-guinness-beef-stew-thick-and-hearty\/)\n- [![Creamy cauliflower soup topped with brie in a blue bowl.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/09\/Creamy-cauliflower-soup-1200-360x360.jpg)![Creamy cauliflower soup topped with brie in a blue bowl.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/09\/Creamy-cauliflower-soup-1200-360x360.jpg)French Cauliflower and Brie Soup](https:\/\/finefoodsblog.com\/creamy-cauliflower-soup-with-brie-soupe-au-chou-fleur\/)\n- [![Corn chowder with bacon and sweet potatoes in a red bowl.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/09\/corn-chowder-sweet-potatoes-1200-360x360.jpg)![Corn chowder with bacon and sweet potatoes in a red bowl.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2021\/09\/corn-chowder-sweet-potatoes-1200-360x360.jpg)Sweet Potato Corn Chowder with Curry](https:\/\/finefoodsblog.com\/corn-chowder-with-bacon-and-sweet-potatoes\/)\n\n[More soup recipes](https:\/\/finefoodsblog.com\/category\/recipes\/soups\/)\n\n## Footer\n[^ back to top](https:\/\/finefoodsblog.com\/borscht-soup\/)\n\n### About\n- [Privacy Policy](https:\/\/finefoodsblog.com\/privacy\/)\n- [Terms & Conditions](https:\/\/finefoodsblog.com\/terms\/)\n- [Disclosure](https:\/\/finefoodsblog.com\/disclosure\/)\n\n### Newsletter\n- [Sign Up\\!](https:\/\/finefoodsblog.com\/subscribe\/) for emails and updates\n\n### Contact\n- [Work With Me](https:\/\/finefoodsblog.com\/work-with-me\/)\n\nAs an Amazon Associate I earn from qualifying purchases.\n\nCopyright © 2025 **Fine Foods Blog**\n\n- [37](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Ffinefoodsblog.com%2Fborscht-soup%2F&t=Ukrainian%20Borscht%20Soup%20with%20Pork \"Share on Facebook\")\n- 123\n\n160 shares\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Ukrainian **borscht with pork** is a beet soup with cabbage and potatoes. My version uses bone-in pork shoulder or pork ribs to create a rich, long-simmered stock which imparts deep flavor to the vegetables. It's hearty, comforting, and delicious\\!\n\n![Two bowls of borscht soup topped with sour cream and fresh dill. A pot of borscht is on the left with two spoons and a blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0033.jpg)\n\nBorscht, the most iconic of all [Ukrainian recipes](https:\/\/finefoodsblog.com\/category\/recipes\/ukrainian-recipes\/), is surprisingly easy to make, with very little active prep. The pork needs to tenderize, so the stock takes a bit of time to simmer (as all good soups made with love do), but it's passive so you can go do whatever you want while it bubbles away on the stove.\n\nMy great aunt made vegetarian borscht for family celebrations, but I add pork to mine for a richer broth and to make it more filling, and it's not an overly meaty soup by any means. The vegetables still shine, and like [cold borscht](https:\/\/finefoodsblog.com\/cold-borscht\/), the beets are the star of the show here, giving it sweetness and that distinctive red color.\n\nI love sharing the recipes that I grew up eating in my Ukrainian family. [Holubtsi (Ukrainian Cabbage Rolls)](https:\/\/finefoodsblog.com\/ukranian-cabbage-rolls-holubtsi\/) and [Varenyky (Ukrainian dumplings)](https:\/\/finefoodsblog.com\/varenyky\/) were my childhood favorites at grandma's house\\!\n\nJump to:\n\n- [Borscht ingredients](https:\/\/finefoodsblog.com\/borscht-soup\/#borscht-ingredients)\n- [How to make borscht soup with pork](https:\/\/finefoodsblog.com\/borscht-soup\/#how-to-make-borscht-soup-with-pork)\n- [Expert tips](https:\/\/finefoodsblog.com\/borscht-soup\/#expert-tips)\n- [How to serve borscht](https:\/\/finefoodsblog.com\/borscht-soup\/#how-to-serve-borscht)\n- [FAQ](https:\/\/finefoodsblog.com\/borscht-soup\/#faq)\n- [More soup recipes](https:\/\/finefoodsblog.com\/borscht-soup\/#more-soup-recipes)\n- [Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\\!](https:\/\/finefoodsblog.com\/borscht-soup\/#debras-details-easy-to-make-perfectly-balanced-authentic-ukrainian-flavor)\n- [Recipe](https:\/\/finefoodsblog.com\/borscht-soup\/#h-recipe)\n\n![Beets, onions, a sliced cabbage, a carrot, a potato, some fresh dill, and small bowls of cider vinegar, tomato paste, salt, sour cream, bay leaf, pork shoulder, kidney beans and sour cream.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-ingredients-0001.jpg)\n\n## Borscht ingredients\nThere are as [many versions of this classic soup](https:\/\/www.newyorker.com\/culture\/annals-of-gastronomy\/let-me-count-the-ways-of-making-borscht) as there are Ukrainian grandmothers. Ingredients can vary by region and season, but you'll generally always find beets, cabbage, and potatoes.\n\n- **Beets:** Borscht's main ingredient is red beets! The [beets](https:\/\/finefoodsblog.com\/oven-roasted-beets-with-goat-cheese-orange-vinaigrette-and-mint\/) give the soup a gorgeous color and an earthy, sweet flavor. We'll use them to make the broth and add them into the soup as well.\n- **Bone-in pork shoulder or pork ribs:** I usually make mine with bone-in pork shoulder. Choosing pork shoulder when making borscht stock means you'll end up with more meat in the soup since it only has one bone in it. This makes it a bit more filling and I like that it stretches it to more servings. I also use it to make [pork stew](https:\/\/finefoodsblog.com\/pork-stew-with-white-beans-wine-and-sage\/) and [cider braised pork](https:\/\/finefoodsblog.com\/stovetop-apple-cider-braised-pork-shoulder-with-cabbage\/) because it has lots of connective tissue that breaks down as it cooks making the meat extremely tender. The most important thing is that the meat must have a bone in it, because the bone adds an immense amount of flavor and thickens the soup slightly.\n- **Cabbage:** What would borscht be without cabbage? It's hearty and takes on the color released by the beets. Choose a green cabbage that is firm and heavy for its size.\n- **Potatoes:** I like Yukon Gold potatoes for this soup recipe because they hold their shape. (If you have some russet potatoes, save them to make my [Ukrainian potato pancakes](https:\/\/finefoodsblog.com\/ukrainian-potato-pancakes-deruny\/)!)\n- **Onions, carrots, and tomato paste:** These will be some of the aromatics in the stock, they'll be cooked down into a sofrito using technique common in Ukrainian cooking called zazharka or smazhennya.\n- **Sunflower oil:** Sunflowers are the symbol of Ukraine, and using sunflower oil imparts authentic flavor. You can find it at Trader Joe's and [online](https:\/\/amzn.to\/48sGUsT). If you must substitute, try a neutral oil like grapeseed or canola.\n- **Kidney beans:** Beans are an optional ingredient. You can substitute [other kinds of canned beans](https:\/\/finefoodsblog.com\/canned-beans-a-guide-to-this-pantry-ingredient-powerhouse\/) in the soup like cannelini beans or lima beans.\n- **Apple cider vinegar:** Vinegar in does two things—it helps the beets hold their color, and it brightens up the largely earthy flavors of the soup. You can adjust the amount to your taste.\n- **Bay leaves and kosher salt:** To season the stock.\n- **Sour cream and fresh dill:** For serving.\n\n## How to make borscht soup with pork\n![A Dutch oven with chopped pork, an onion, a bay leaf and diced beets.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0004.jpg)\n\n### Step 1: Make the borscht soup stock\nPeel the onion, but do not chop. Scrub ½ pound of the beets and roughly chop. Do not peel them.\n\nAdd the beef or pork, onion, chopped beets, one large or two small bay leaves, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven.\n\nCover with 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top.\n\n### Step 2: Cook the beets\nWhile the stock simmers, cook the remaining beets. Scrub them clean, but don't peel or trim them.\n\nPlace the beets in a large sauce pan with enough water to cover. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool.\n\n![A box grater on a cutting board with grated carrots and a small bowl of diced onions.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0010.jpg)\n\n### Step 3: Sweat the carrots and onions for the \"zazharka\"\nMeanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater.\n\nAdd 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent to make the zazharka—the Ukrainian version of mirepoix.\n\n![A small skillet with sautéed carrots and onions with a dollop of tomato paste in the center.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0013.jpg)\n\nAdd the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Set the carrot and onion mixture aside while the stock and beets continue to cook.\n\n![A box grater on a cutting board with grated cooked beets.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0019.jpg)\n\n### Step 4: Peel and grate the beets\nOnce the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside.\n\n### Want to save this recipe?\nI will email this recipe to you, so you can come back to it later\\!\n\nYou'll join hundreds of readers on my email list\\!\n\n### Step 5: Strain the borscht stock\nAfter about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside.\n\nStrain by pouring the stock into a colander over a sauce pan that is large enough to hold all the liquid.\n\nReturn the strained stock to the Dutch oven or soup pot and bring back to a simmer. Discard the onion and beets left behind in the colander.\n\n![A knife on a cutting board with sliced cabbage.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0007.jpg)\n\n### Step 6: Add the cabbage and potatoes to the soup\nUse a good chef's knife and shred the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice.\n\n![Adding cabbage and potatoes to simmering borscht soup.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0023.jpg)\n\nAdd the potatoes, cabbage, and carrot\/onion mixture to the broth and simmer for 10-15 minutes.\n\n![Cooked beets, pork, and kidney beans being added to a pot of borscht soup.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0025.jpg)\n\n### Step 7: Add beets, pork and beans\nWhile the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, kidney beans, and the remaining cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender.\n\n![Finished borscht in a Dutch oven, it has turned a bright pinkish-purple color throughout.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0028.jpg)\n\nTaste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen.\n\n![A bowl of borscht soup topped with sour cream and fresh dill. A spoon full of bright beet broth is in the bowl on the left side. A blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/23-1126-borscht-0049.jpg)\n\n## Expert tips\n- **Vinegar is important:** The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work.\n- **The color of borscht will deepen the longer the soup rests:** Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\\!\n- **I like to cook the beets before grating them:** This gives the borscht a sweeter flavor and a deeper color. If you prefer a crisper texture, you can cut peeled raw beets into matchsticks and add them at the same time as the potatoes.\n- **Try adding more vegetables:** If you'd like to add more veggies and sweetness, throw in some diced red bell peppers\\!\n- **Make ahead and reheating:** Make up to 2 days ahead. To reheat, place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color.\n\n## How to serve borscht\nServe as the first course of a complete Ukrainian or Eastern European meal, or on its own as a hearty main course, topped with sour cream and fresh dill. (If you're like me, that would be LOTS of fresh dill.) Try the delicious Ukrainian garlic bread called [Pampushky](https:\/\/finefoodsblog.com\/pampushky-ukrainian-garlic-bread\/) on the side, to soak up all that gorgeous broth.\n\n## FAQ\n**Can you freeze borscht?**\n\nYes! Borscht is one of my favorite soups to freeze. Chill it in the refrigerator overnight in an airtight freezer-proof container, then freeze for up to two months.\n\n**Are canned beets okay for borscht?**\n\nNo, do not use canned beets in borscht. You can substitute the vacuum packed cooked beets you find in the produce department, but they are much more expensive. Boiling, peeling, and grating the beets is easy and quick, and it's worth the effort\\!\n## More soup recipes\n- [Tuscan White Bean Soup with a Parmesan Rind](https:\/\/finefoodsblog.com\/tuscan-white-bean-soup-with-kale\/)\n- [Sweet Potato Soup with Bacon and Coconut Milk](https:\/\/finefoodsblog.com\/sweet-potato-soup-with-coconut-milk-bacon-and-sage\/)\n\n## Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\\!\n- Easy prep, then just simmer on the stovetop.\n- Using beets in both the stock and in the soup means you get the deepest color and the best beet flavor\\!\n- Cider vinegar mimics the tang of traditional Ukrainian fermented beet or tomato [kvas](https:\/\/en.wikipedia.org\/wiki\/Kvass), adding brightness, and it balances the sweetness.\n- Thin shreds of cabbage add great texture.\n- Make ahead and freeze it for a hearty winter meal at your fingertips.\n\n*If you enjoy this recipe, **please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card**! It really helps others find my content and helps my business grow\\!* ***Sign up for my [newsletter](https:\/\/finefoodsblog.com\/subscribe\/)** for recipes delivered to your inbox and* ***follow me on [Instagram](https:\/\/www.instagram.com\/finefoodsblog\/) and [Pinterest](https:\/\/www.pinterest.com\/finefoodsblog\/)\\!*** ***Thank you\\!***\n\n## Recipe\n![A bowl of Ukrainian borscht soup topped with sour cream and fresh dill. A blue and white striped towel is on the right.](https:\/\/finefoodsblog.com\/wp-content\/uploads\/2023\/12\/borscht-1200-360x360.jpg)\n\nUkrainian borscht with pork is loaded with red beets, cabbage and potatoes. It's a comforting soup with a rich and hearty broth. Serve with dill and sour cream for authentic flavor.\n\n5 from 2 votes\n\nPrep Time 10 minutes\n\nCook Time 2 hours\n\nTotal Time 2 hours  10 minutes\n\nCourse Soup\n\nCuisine Ukrainian\n\nServings [8](https:\/\/finefoodsblog.com\/borscht-soup\/)\n\nCalories 219 kcal\n\n### Want to save this recipe?\nI will email this recipe to you, so you can come back to it later\\!\n\nYou'll join hundreds of readers on my email list\\!\n\nMobile Cook ModeToggle on to keep your screen from going dark\n\n- ▢\n  2 pounds bone-in pork shoulder (or pork ribs)\n- ▢\n  1½ pounds red beets\n- ▢\n  10 cups  cold water\n- ▢\n  1 bay leaf\n- ▢\n  2 onions (divided)\n- ▢\n  1 carrot\n- ▢\n  2 tablespoons sunflower oil (or grapeseed oil, or canola oil)\n- ▢\n  1 tablespoon tomato paste\n- ▢\n  1 large potato\n- ▢\n  12-16 ounces green cabbage\n- ▢\n  1 15-ounce can kidney beans (drained and rinsed)\n- ▢\n  6 tablespoons apple cider vinegar (divided, see note)\n- ▢\n  1 tablespoon kosher salt (plus more to taste)\n- ▢\n  sour cream and fresh dill for serving\n\n- Peel one onion, but do not chop. Scrub ½ pound of the beets, trim off any root or stem, and roughly chop. Do not peel them.\n- Add the pork, onion, chopped beets, the bay leaf, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven.\n- Add 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top.\n- While the stock simmers, cook the remaining beets. Scrub them clean. Don't peel or trim them. Place the beets in a large sauce pan with enough water to cover them. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool.\n- Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater.\n- Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent.\n- Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Season with a pinch of salt. Set the carrot and onion mixture aside while the stock and beets continue to cook.\n- Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside.\n- After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside.\n- Strain the stock by pouring it into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the pot and bring back to a simmer. Discard the onion and beets left behind in the colander.\n- Slice the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice.\n- Add the potatoes, cabbage and carrot\/onion mixture to the broth and simmer for 10-15 minutes.\n- While the potatoes and cabbage are simmering, shred the meat and discard the bone(s).\n- Add the grated beets, pork, rinsed kidney beans, and the remaining 5 tablespoons of cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender.\n- Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen.\n- Serve topped with a dollop of sour cream and some fresh dill.\n\n- **Vinegar is important:** The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work.\n- **The color of borscht will deepen the longer the soup rests:** Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\\!\n- **Cooking the beets adds a sweeter flavor and deeper color:** If you prefer a crisper texture, cut peeled raw beets into matchsticks and add them at the same time as the potatoes.\n- **Make ahead and storage:** Make up to 2 days ahead, store in an airtight container in the refrigerator. Leftovers will keep an additional 3 days.\n- **To reheat:** Place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color.\n- **To freeze:** Place in an airtight freezer-safe container for up to two months.\n- Recipe adapted from multiple sources including Mamushka by Olia Hercules and the Veselka Cookbook.\n\n*This post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my [full disclosure policy.](https:\/\/finefoodsblog.com\/disclosure\/)*\n\n[Leave a comment](https:\/\/finefoodsblog.com\/borscht-soup\/#comment) and star rating below! I love hearing from you\\!\n\nCalories: 219kcalCarbohydrates: 19gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 1038mgPotassium: 790mgFiber: 5gSugar: 9gVitamin A: 1380IUVitamin C: 28mgCalcium: 63mgIron: 2mg\n\nNutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.\n\nKeyword beet borscht with pork, borscht ingredients, borscht recipe with pork, borscht soup, borscht soup recipe, borscht with pork, pork borscht, pork borscht recipe, ukrainian borscht recipe with pork","meta_canonical":null}

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Boilerpipe Text	Ukrainian borscht with pork is a beet soup with cabbage and potatoes. My version uses bone-in pork shoulder or pork ribs to create a rich, long-simmered stock which imparts deep flavor to the vegetables. It's hearty, comforting, and delicious! Borscht, the most iconic of all Ukrainian recipes , is surprisingly easy to make, with very little active prep. The pork needs to tenderize, so the stock takes a bit of time to simmer (as all good soups made with love do), but it's passive so you can go do whatever you want while it bubbles away on the stove. My great aunt made vegetarian borscht for family celebrations, but I add pork to mine for a richer broth and to make it more filling, and it's not an overly meaty soup by any means. The vegetables still shine, and like cold borscht , the beets are the star of the show here, giving it sweetness and that distinctive red color. I love sharing the recipes that I grew up eating in my Ukrainian family. Holubtsi (Ukrainian Cabbage Rolls) and Varenyky (Ukrainian dumplings) were my childhood favorites at grandma's house! Jump to: Borscht ingredients How to make borscht soup with pork Expert tips How to serve borscht FAQ More soup recipes Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor! Recipe Borscht ingredients There are as many versions of this classic soup as there are Ukrainian grandmothers. Ingredients can vary by region and season, but you'll generally always find beets, cabbage, and potatoes. Beets: Borscht's main ingredient is red beets! The beets give the soup a gorgeous color and an earthy, sweet flavor. We'll use them to make the broth and add them into the soup as well. Bone-in pork shoulder or pork ribs: I usually make mine with bone-in pork shoulder. Choosing pork shoulder when making borscht stock means you'll end up with more meat in the soup since it only has one bone in it. This makes it a bit more filling and I like that it stretches it to more servings. I also use it to make pork stew and cider braised pork because it has lots of connective tissue that breaks down as it cooks making the meat extremely tender. The most important thing is that the meat must have a bone in it, because the bone adds an immense amount of flavor and thickens the soup slightly. Cabbage: What would borscht be without cabbage? It's hearty and takes on the color released by the beets. Choose a green cabbage that is firm and heavy for its size. Potatoes: I like Yukon Gold potatoes for this soup recipe because they hold their shape. (If you have some russet potatoes, save them to make my Ukrainian potato pancakes !) Onions, carrots, and tomato paste: These will be some of the aromatics in the stock, they'll be cooked down into a sofrito using technique common in Ukrainian cooking called zazharka or smazhennya. Sunflower oil: Sunflowers are the symbol of Ukraine, and using sunflower oil imparts authentic flavor. You can find it at Trader Joe's and online . If you must substitute, try a neutral oil like grapeseed or canola. Kidney beans: Beans are an optional ingredient. You can substitute other kinds of canned beans in the soup like cannelini beans or lima beans. Apple cider vinegar: Vinegar in does two things—it helps the beets hold their color, and it brightens up the largely earthy flavors of the soup. You can adjust the amount to your taste. Bay leaves and kosher salt: To season the stock. Sour cream and fresh dill: For serving. How to make borscht soup with pork Step 1: Make the borscht soup stock Peel the onion, but do not chop. Scrub ½ pound of the beets and roughly chop. Do not peel them. Add the beef or pork, onion, chopped beets, one large or two small bay leaves, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven. Cover with 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top. Step 2: Cook the beets While the stock simmers, cook the remaining beets. Scrub them clean, but don't peel or trim them. Place the beets in a large sauce pan with enough water to cover. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool. Step 3: Sweat the carrots and onions for the "zazharka" Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater. Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent to make the zazharka—the Ukrainian version of mirepoix. Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Set the carrot and onion mixture aside while the stock and beets continue to cook. Step 4: Peel and grate the beets Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside. Want to save this recipe? I will email this recipe to you, so you can come back to it later! You'll join hundreds of readers on my email list! Step 5: Strain the borscht stock After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside. Strain by pouring the stock into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the Dutch oven or soup pot and bring back to a simmer. Discard the onion and beets left behind in the colander. Step 6: Add the cabbage and potatoes to the soup Use a good chef's knife and shred the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice. Add the potatoes, cabbage, and carrot/onion mixture to the broth and simmer for 10-15 minutes. Step 7: Add beets, pork and beans While the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, kidney beans, and the remaining cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender. Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen. Expert tips Vinegar is important: The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work. The color of borscht will deepen the longer the soup rests: Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day! I like to cook the beets before grating them: This gives the borscht a sweeter flavor and a deeper color. If you prefer a crisper texture, you can cut peeled raw beets into matchsticks and add them at the same time as the potatoes. Try adding more vegetables: If you'd like to add more veggies and sweetness, throw in some diced red bell peppers! Make ahead and reheating: Make up to 2 days ahead. To reheat, place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color. How to serve borscht Serve as the first course of a complete Ukrainian or Eastern European meal, or on its own as a hearty main course, topped with sour cream and fresh dill. (If you're like me, that would be LOTS of fresh dill.) Try the delicious Ukrainian garlic bread called Pampushky on the side, to soak up all that gorgeous broth. FAQ Can you freeze borscht? Yes! Borscht is one of my favorite soups to freeze. Chill it in the refrigerator overnight in an airtight freezer-proof container, then freeze for up to two months. Are canned beets okay for borscht? No, do not use canned beets in borscht. You can substitute the vacuum packed cooked beets you find in the produce department, but they are much more expensive. Boiling, peeling, and grating the beets is easy and quick, and it's worth the effort! More soup recipes Tuscan White Bean Soup with a Parmesan Rind Sweet Potato Soup with Bacon and Coconut Milk Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor! Easy prep, then just simmer on the stovetop. Using beets in both the stock and in the soup means you get the deepest color and the best beet flavor! Cider vinegar mimics the tang of traditional Ukrainian fermented beet or tomato kvas , adding brightness, and it balances the sweetness. Thin shreds of cabbage add great texture. Make ahead and freeze it for a hearty winter meal at your fingertips. If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card ! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest ! Thank you! Recipe Ukrainian borscht with pork is loaded with red beets, cabbage and potatoes. It's a comforting soup with a rich and hearty broth. Serve with dill and sour cream for authentic flavor. 5 from 2 votes Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Course Soup Cuisine Ukrainian Servings 8 Calories 219 kcal Want to save this recipe? I will email this recipe to you, so you can come back to it later! You'll join hundreds of readers on my email list! Mobile Cook Mode Toggle on to keep your screen from going dark ▢ 2 pounds bone-in pork shoulder (or pork ribs) ▢ 1½ pounds red beets ▢ 10 cups cold water ▢ 1 bay leaf ▢ 2 onions (divided) ▢ 1 carrot ▢ 2 tablespoons sunflower oil (or grapeseed oil, or canola oil) ▢ 1 tablespoon tomato paste ▢ 1 large potato ▢ 12-16 ounces green cabbage ▢ 1 15-ounce can kidney beans (drained and rinsed) ▢ 6 tablespoons apple cider vinegar (divided, see note) ▢ 1 tablespoon kosher salt (plus more to taste) ▢ sour cream and fresh dill for serving Peel one onion, but do not chop. Scrub ½ pound of the beets, trim off any root or stem, and roughly chop. Do not peel them. Add the pork, onion, chopped beets, the bay leaf, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven. Add 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top. While the stock simmers, cook the remaining beets. Scrub them clean. Don't peel or trim them. Place the beets in a large sauce pan with enough water to cover them. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool. Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater. Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent. Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Season with a pinch of salt. Set the carrot and onion mixture aside while the stock and beets continue to cook. Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside. After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside. Strain the stock by pouring it into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the pot and bring back to a simmer. Discard the onion and beets left behind in the colander. Slice the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice. Add the potatoes, cabbage and carrot/onion mixture to the broth and simmer for 10-15 minutes. While the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, rinsed kidney beans, and the remaining 5 tablespoons of cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender. Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen. Serve topped with a dollop of sour cream and some fresh dill. Vinegar is important: The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work. The color of borscht will deepen the longer the soup rests: Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day! Cooking the beets adds a sweeter flavor and deeper color: If you prefer a crisper texture, cut peeled raw beets into matchsticks and add them at the same time as the potatoes. Make ahead and storage: Make up to 2 days ahead, store in an airtight container in the refrigerator. Leftovers will keep an additional 3 days. To reheat: Place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color. To freeze: Place in an airtight freezer-safe container for up to two months. Recipe adapted from multiple sources including Mamushka by Olia Hercules and the Veselka Cookbook. This post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy. Leave a comment and star rating below! I love hearing from you! Calories: 219 kcal Carbohydrates: 19 g Protein: 16 g Fat: 9 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Cholesterol: 46 mg Sodium: 1038 mg Potassium: 790 mg Fiber: 5 g Sugar: 9 g Vitamin A: 1380 IU Vitamin C: 28 mg Calcium: 63 mg Iron: 2 mg Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed. Keyword beet borscht with pork, borscht ingredients, borscht recipe with pork, borscht soup, borscht soup recipe, borscht with pork, pork borscht, pork borscht recipe, ukrainian borscht recipe with pork
Markdown	[Fine Foods Blog](https://finefoodsblog.com/) - [Home](https://finefoodsblog.com/) - [About Me](https://finefoodsblog.com/about/) - [Recipes](https://finefoodsblog.com/recipes/) - [Travel](https://finefoodsblog.com/category/travel/) - [Work With Me](https://finefoodsblog.com/work-with-me/) [![go to homepage](https://finefoodsblog.com/wp-content/uploads/2020/09/FineFoods_logo_blue_200x70.png)](https://finefoodsblog.com/) - [Home](https://finefoodsblog.com/) - [All Recipes](https://finefoodsblog.com/recipes/) - [Winter Recipes](https://finefoodsblog.com/category/recipes/winter/) - [Free Newsletter](https://finefoodsblog.com/subscribe/) - [About](https://finefoodsblog.com/about/) - [Travel](https://finefoodsblog.com/category/travel/) [![Homepage link](https://finefoodsblog.com/wp-content/uploads/2020/09/FineFoods_logo_blue_200x70.png)](https://finefoodsblog.com/) - [Home](https://finefoodsblog.com/) - [All Recipes](https://finefoodsblog.com/recipes/) - [Winter Recipes](https://finefoodsblog.com/category/recipes/winter/) - [Free Newsletter](https://finefoodsblog.com/subscribe/) - [About](https://finefoodsblog.com/about/) - [Travel](https://finefoodsblog.com/category/travel/) [×](https://finefoodsblog.com/borscht-soup/) [Home](https://finefoodsblog.com/) » [Recipes](https://finefoodsblog.com/category/recipes/) » [Soup Recipes](https://finefoodsblog.com/category/recipes/soups/) # Ukrainian Borscht Soup with Pork ![](https://finefoodsblog.com/wp-content/uploads/2026/01/debra-cummings-100x100-2.jpg) Modified: Oct 2, 2025 · Published: Dec 22, 2023 by [Debra Cummings](https://finefoodsblog.com/about/) · This post may contain affiliate links · [Leave a Comment](https://finefoodsblog.com/borscht-soup/#respond) [↓ Jump to Recipe](https://finefoodsblog.com/borscht-soup/#recipe) 160 shares ![A bowl of borscht soup topped with sour cream and fresh dill, a spoon full of bright beet broth is in the bowl on the left side, a blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/borscht-soup-with-pork-ukrainian-150x150.jpg) ![A bowl of borscht soup topped with sour cream and fresh dill, a spoon full of bright beet broth is in the bowl on the left side, a blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/borscht-soup-with-pork-ukrainian-150x150.jpg) Ukrainian borscht with pork is a beet soup with cabbage and potatoes. My version uses bone-in pork shoulder or pork ribs to create a rich, long-simmered stock which imparts deep flavor to the vegetables. It's hearty, comforting, and delicious\! ![Two bowls of borscht soup topped with sour cream and fresh dill. A pot of borscht is on the left with two spoons and a blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0033.jpg) Borscht, the most iconic of all [Ukrainian recipes](https://finefoodsblog.com/category/recipes/ukrainian-recipes/), is surprisingly easy to make, with very little active prep. The pork needs to tenderize, so the stock takes a bit of time to simmer (as all good soups made with love do), but it's passive so you can go do whatever you want while it bubbles away on the stove. My great aunt made vegetarian borscht for family celebrations, but I add pork to mine for a richer broth and to make it more filling, and it's not an overly meaty soup by any means. The vegetables still shine, and like [cold borscht](https://finefoodsblog.com/cold-borscht/), the beets are the star of the show here, giving it sweetness and that distinctive red color. I love sharing the recipes that I grew up eating in my Ukrainian family. [Holubtsi (Ukrainian Cabbage Rolls)](https://finefoodsblog.com/ukranian-cabbage-rolls-holubtsi/) and [Varenyky (Ukrainian dumplings)](https://finefoodsblog.com/varenyky/) were my childhood favorites at grandma's house\! Jump to: - [Borscht ingredients](https://finefoodsblog.com/borscht-soup/#borscht-ingredients) - [How to make borscht soup with pork](https://finefoodsblog.com/borscht-soup/#how-to-make-borscht-soup-with-pork) - [Expert tips](https://finefoodsblog.com/borscht-soup/#expert-tips) - [How to serve borscht](https://finefoodsblog.com/borscht-soup/#how-to-serve-borscht) - [FAQ](https://finefoodsblog.com/borscht-soup/#faq) - [More soup recipes](https://finefoodsblog.com/borscht-soup/#more-soup-recipes) - [Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\!](https://finefoodsblog.com/borscht-soup/#debras-details-easy-to-make-perfectly-balanced-authentic-ukrainian-flavor) - [Recipe](https://finefoodsblog.com/borscht-soup/#h-recipe) ![Beets, onions, a sliced cabbage, a carrot, a potato, some fresh dill, and small bowls of cider vinegar, tomato paste, salt, sour cream, bay leaf, pork shoulder, kidney beans and sour cream.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-ingredients-0001.jpg) ![Beets, onions, a sliced cabbage, a carrot, a potato, some fresh dill, and small bowls of cider vinegar, tomato paste, salt, sour cream, bay leaf, pork shoulder, kidney beans and sour cream.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-ingredients-0001.jpg) ## Borscht ingredients There are as [many versions of this classic soup](https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht) as there are Ukrainian grandmothers. Ingredients can vary by region and season, but you'll generally always find beets, cabbage, and potatoes. - Beets: Borscht's main ingredient is red beets! The [beets](https://finefoodsblog.com/oven-roasted-beets-with-goat-cheese-orange-vinaigrette-and-mint/) give the soup a gorgeous color and an earthy, sweet flavor. We'll use them to make the broth and add them into the soup as well. - Bone-in pork shoulder or pork ribs: I usually make mine with bone-in pork shoulder. Choosing pork shoulder when making borscht stock means you'll end up with more meat in the soup since it only has one bone in it. This makes it a bit more filling and I like that it stretches it to more servings. I also use it to make [pork stew](https://finefoodsblog.com/pork-stew-with-white-beans-wine-and-sage/) and [cider braised pork](https://finefoodsblog.com/stovetop-apple-cider-braised-pork-shoulder-with-cabbage/) because it has lots of connective tissue that breaks down as it cooks making the meat extremely tender. The most important thing is that the meat must have a bone in it, because the bone adds an immense amount of flavor and thickens the soup slightly. - Cabbage: What would borscht be without cabbage? It's hearty and takes on the color released by the beets. Choose a green cabbage that is firm and heavy for its size. - Potatoes: I like Yukon Gold potatoes for this soup recipe because they hold their shape. (If you have some russet potatoes, save them to make my [Ukrainian potato pancakes](https://finefoodsblog.com/ukrainian-potato-pancakes-deruny/)!) - Onions, carrots, and tomato paste: These will be some of the aromatics in the stock, they'll be cooked down into a sofrito using technique common in Ukrainian cooking called zazharka or smazhennya. - Sunflower oil: Sunflowers are the symbol of Ukraine, and using sunflower oil imparts authentic flavor. You can find it at Trader Joe's and [online](https://amzn.to/48sGUsT). If you must substitute, try a neutral oil like grapeseed or canola. - Kidney beans: Beans are an optional ingredient. You can substitute [other kinds of canned beans](https://finefoodsblog.com/canned-beans-a-guide-to-this-pantry-ingredient-powerhouse/) in the soup like cannelini beans or lima beans. - Apple cider vinegar: Vinegar in does two things—it helps the beets hold their color, and it brightens up the largely earthy flavors of the soup. You can adjust the amount to your taste. - Bay leaves and kosher salt: To season the stock. - Sour cream and fresh dill: For serving. ## How to make borscht soup with pork ![A Dutch oven with chopped pork, an onion, a bay leaf and diced beets.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0004.jpg) ![A Dutch oven with chopped pork, an onion, a bay leaf and diced beets.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0004.jpg) ### Step 1: Make the borscht soup stock Peel the onion, but do not chop. Scrub ½ pound of the beets and roughly chop. Do not peel them. Add the beef or pork, onion, chopped beets, one large or two small bay leaves, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven. Cover with 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top. ### Step 2: Cook the beets While the stock simmers, cook the remaining beets. Scrub them clean, but don't peel or trim them. Place the beets in a large sauce pan with enough water to cover. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool. ![A box grater on a cutting board with grated carrots and a small bowl of diced onions.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0010.jpg) ![A box grater on a cutting board with grated carrots and a small bowl of diced onions.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0010.jpg) ### Step 3: Sweat the carrots and onions for the "zazharka" Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater. Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent to make the zazharka—the Ukrainian version of mirepoix. ![A small skillet with sautéed carrots and onions with a dollop of tomato paste in the center.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0013.jpg) ![A small skillet with sautéed carrots and onions with a dollop of tomato paste in the center.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0013.jpg) Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Set the carrot and onion mixture aside while the stock and beets continue to cook. ![A box grater on a cutting board with grated cooked beets.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0019.jpg) ![A box grater on a cutting board with grated cooked beets.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0019.jpg) ### Step 4: Peel and grate the beets Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside. ### Want to save this recipe? I will email this recipe to you, so you can come back to it later\! You'll join hundreds of readers on my email list\! ### Step 5: Strain the borscht stock After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside. Strain by pouring the stock into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the Dutch oven or soup pot and bring back to a simmer. Discard the onion and beets left behind in the colander. ![A knife on a cutting board with sliced cabbage.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0007.jpg) ![A knife on a cutting board with sliced cabbage.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0007.jpg) ### Step 6: Add the cabbage and potatoes to the soup Use a good chef's knife and shred the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice. ![Adding cabbage and potatoes to simmering borscht soup.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0023.jpg) ![Adding cabbage and potatoes to simmering borscht soup.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0023.jpg) Add the potatoes, cabbage, and carrot/onion mixture to the broth and simmer for 10-15 minutes. ![Cooked beets, pork, and kidney beans being added to a pot of borscht soup.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0025.jpg) ![Cooked beets, pork, and kidney beans being added to a pot of borscht soup.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0025.jpg) ### Step 7: Add beets, pork and beans While the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, kidney beans, and the remaining cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender. ![Finished borscht in a Dutch oven, it has turned a bright pinkish-purple color throughout.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0028.jpg) ![Finished borscht in a Dutch oven, it has turned a bright pinkish-purple color throughout.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0028.jpg) Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen. ![A bowl of borscht soup topped with sour cream and fresh dill. A spoon full of bright beet broth is in the bowl on the left side. A blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0049.jpg) ![A bowl of borscht soup topped with sour cream and fresh dill. A spoon full of bright beet broth is in the bowl on the left side. A blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0049.jpg) ## Expert tips - Vinegar is important: The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work. - The color of borscht will deepen the longer the soup rests: Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\! - I like to cook the beets before grating them: This gives the borscht a sweeter flavor and a deeper color. If you prefer a crisper texture, you can cut peeled raw beets into matchsticks and add them at the same time as the potatoes. - Try adding more vegetables: If you'd like to add more veggies and sweetness, throw in some diced red bell peppers\! - Make ahead and reheating: Make up to 2 days ahead. To reheat, place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color. ## How to serve borscht Serve as the first course of a complete Ukrainian or Eastern European meal, or on its own as a hearty main course, topped with sour cream and fresh dill. (If you're like me, that would be LOTS of fresh dill.) Try the delicious Ukrainian garlic bread called [Pampushky](https://finefoodsblog.com/pampushky-ukrainian-garlic-bread/) on the side, to soak up all that gorgeous broth. ## FAQ Can you freeze borscht? Yes! Borscht is one of my favorite soups to freeze. Chill it in the refrigerator overnight in an airtight freezer-proof container, then freeze for up to two months. Are canned beets okay for borscht? No, do not use canned beets in borscht. You can substitute the vacuum packed cooked beets you find in the produce department, but they are much more expensive. Boiling, peeling, and grating the beets is easy and quick, and it's worth the effort\! ## More soup recipes - [![Tuscan white bean soup in a blue bowl.](https://finefoodsblog.com/wp-content/uploads/2021/09/Tuscan-white-bean-soup-1200-360x360.jpg)![Tuscan white bean soup in a blue bowl.](https://finefoodsblog.com/wp-content/uploads/2021/09/Tuscan-white-bean-soup-1200-360x360.jpg)Tuscan White Bean Soup with a Parmesan Rind](https://finefoodsblog.com/tuscan-white-bean-soup-with-kale/) - [![A bowl of sweet potato soup topped with bacon and fried sage leaves.](https://finefoodsblog.com/wp-content/uploads/2021/10/sweet-potato-soup-1200-360x360.jpg)![A bowl of sweet potato soup topped with bacon and fried sage leaves.](https://finefoodsblog.com/wp-content/uploads/2021/10/sweet-potato-soup-1200-360x360.jpg)Sweet Potato Soup with Bacon and Coconut Milk](https://finefoodsblog.com/sweet-potato-soup-with-coconut-milk-bacon-and-sage/) ## Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\! - Easy prep, then just simmer on the stovetop. - Using beets in both the stock and in the soup means you get the deepest color and the best beet flavor\! - Cider vinegar mimics the tang of traditional Ukrainian fermented beet or tomato [kvas](https://en.wikipedia.org/wiki/Kvass), adding brightness, and it balances the sweetness. - Thin shreds of cabbage add great texture. - Make ahead and freeze it for a hearty winter meal at your fingertips. If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow\! *Sign up for my [newsletter](https://finefoodsblog.com/subscribe/) for recipes delivered to your inbox and* *follow me on [Instagram](https://www.instagram.com/finefoodsblog/) and [Pinterest](https://www.pinterest.com/finefoodsblog/)\!* *Thank you\!* ## Recipe ![A bowl of Ukrainian borscht soup topped with sour cream and fresh dill. A blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/borscht-1200-360x360.jpg) ![A bowl of Ukrainian borscht soup topped with sour cream and fresh dill. A blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/borscht-1200-360x360.jpg) ## Ukrainian Borscht Soup with Pork Ukrainian borscht with pork is loaded with red beets, cabbage and potatoes. It's a comforting soup with a rich and hearty broth. Serve with dill and sour cream for authentic flavor. 5 from 2 votes [Print Recipe](https://finefoodsblog.com/wprm_print/ukrainian-borscht-soup-with-pork) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Ffinefoodsblog.com%2Fborscht-soup%2F&media=https%3A%2F%2Ffinefoodsblog.com%2Fwp-content%2Fuploads%2F2023%2F12%2Fborscht-soup-with-pork-ukrainian.jpg&description=Ukrainian+Borscht+Soup+with+Pork&is_video=false) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) Prep Time 10 minutes mins Cook Time 2 hours hrs Total Time 2 hours hrs 10 minutes mins Course Soup Cuisine Ukrainian Servings [8](https://finefoodsblog.com/borscht-soup/) Calories 219 kcal ### Want to save this recipe? I will email this recipe to you, so you can come back to it later\! You'll join hundreds of readers on my email list\! ### Equipment - [6 quart Dutch oven](https://amzn.to/3jD3h51) or large stock pot - [chef's knife](https://amzn.to/3dMltYC) - [cutting board](https://amzn.to/35j2dzG) - [box grater](https://amzn.to/34ov98M) - [small non stick skillet](https://amzn.to/35atcxf) - [silicone spatula](https://amzn.to/35OkoMi) or wooden spoon Mobile Cook Mode Toggle on to keep your screen from going dark ### Ingredients .5x 1x 2x 3x - ▢ 2 pounds bone-in pork shoulder (or pork ribs) - ▢ 1½ pounds red beets - ▢ 10 cups cold water - ▢ 1 bay leaf - ▢ 2 onions (divided) - ▢ 1 carrot - ▢ 2 tablespoons sunflower oil (or grapeseed oil, or canola oil) - ▢ 1 tablespoon tomato paste - ▢ 1 large potato - ▢ 12-16 ounces green cabbage - ▢ 1 15-ounce can kidney beans (drained and rinsed) - ▢ 6 tablespoons apple cider vinegar (divided, see note) - ▢ 1 tablespoon kosher salt (plus more to taste) - ▢ sour cream and fresh dill for serving ### Instructions - Peel one onion, but do not chop. Scrub ½ pound of the beets, trim off any root or stem, and roughly chop. Do not peel them. - Add the pork, onion, chopped beets, the bay leaf, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven. - Add 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top. - While the stock simmers, cook the remaining beets. Scrub them clean. Don't peel or trim them. Place the beets in a large sauce pan with enough water to cover them. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool. - Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater. - Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent. - Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Season with a pinch of salt. Set the carrot and onion mixture aside while the stock and beets continue to cook. - Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside. - After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside. - Strain the stock by pouring it into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the pot and bring back to a simmer. Discard the onion and beets left behind in the colander. - Slice the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice. - Add the potatoes, cabbage and carrot/onion mixture to the broth and simmer for 10-15 minutes. - While the potatoes and cabbage are simmering, shred the meat and discard the bone(s). - Add the grated beets, pork, rinsed kidney beans, and the remaining 5 tablespoons of cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender. - Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen. - Serve topped with a dollop of sour cream and some fresh dill. ### Notes - Vinegar is important: The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work. - The color of borscht will deepen the longer the soup rests: Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\! - Cooking the beets adds a sweeter flavor and deeper color: If you prefer a crisper texture, cut peeled raw beets into matchsticks and add them at the same time as the potatoes. - Make ahead and storage: Make up to 2 days ahead, store in an airtight container in the refrigerator. Leftovers will keep an additional 3 days. - To reheat: Place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color. - To freeze: Place in an airtight freezer-safe container for up to two months. - Recipe adapted from multiple sources including Mamushka by Olia Hercules and the Veselka Cookbook. This post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my [full disclosure policy.](https://finefoodsblog.com/disclosure/) Tried this recipe?[Leave a comment](https://finefoodsblog.com/borscht-soup/#comment) and star rating below! I love hearing from you\! ### Nutrition Calories: 219kcalCarbohydrates: 19gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 1038mgPotassium: 790mgFiber: 5gSugar: 9gVitamin A: 1380IUVitamin C: 28mgCalcium: 63mgIron: 2mg Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed. Keyword beet borscht with pork, borscht ingredients, borscht recipe with pork, borscht soup, borscht soup recipe, borscht with pork, pork borscht, pork borscht recipe, ukrainian borscht recipe with pork ## More Soup Recipes - [![A bowl of slow cooker beef bourguignon topped with fresh thyme, a gold spoon is on the right.](https://finefoodsblog.com/wp-content/uploads/2026/01/slow-cooker-beef-bourguignon-1200-360x360.jpg)![A bowl of slow cooker beef bourguignon topped with fresh thyme, a gold spoon is on the right.](https://finefoodsblog.com/wp-content/uploads/2026/01/slow-cooker-beef-bourguignon-1200-360x360.jpg)Slow Cooker Beef Bourguignon (Julia Child Recipe)](https://finefoodsblog.com/slow-cooker-beef-bourguignon-julia-child-recipe/) - [![A bowl of kabocha squash soup topped with a drizzle of heavy cream and pumpkin seeds, a gold spoon is on the right.](https://finefoodsblog.com/wp-content/uploads/2025/11/kabocha-squash-soup-recipe-1200-360x360.jpg)![A bowl of kabocha squash soup topped with a drizzle of heavy cream and pumpkin seeds, a gold spoon is on the right.](https://finefoodsblog.com/wp-content/uploads/2025/11/kabocha-squash-soup-recipe-1200-360x360.jpg)Creamy Kabocha Squash Soup with Gochujang](https://finefoodsblog.com/creamy-kabocha-squash-soup-with-gochujang/) - [![Two bowls of Guinness beef stew topped with parsley, a glass of Guinness beer is on the left, a gold spoon is on the right.](https://finefoodsblog.com/wp-content/uploads/2025/02/dutch-oven-beef-guinness-stew-360x360.jpg)![Two bowls of Guinness beef stew topped with parsley, a glass of Guinness beer is on the left, a gold spoon is on the right.](https://finefoodsblog.com/wp-content/uploads/2025/02/dutch-oven-beef-guinness-stew-360x360.jpg)Dutch Oven Guinness Beef Stew (Thick and Hearty!)](https://finefoodsblog.com/dutch-oven-guinness-beef-stew-thick-and-hearty/) - [![A gold spoon in a pot of red wine sauce.](https://finefoodsblog.com/wp-content/uploads/2024/12/cooking-with-wine-1200-360x360.jpg)![A gold spoon in a pot of red wine sauce.](https://finefoodsblog.com/wp-content/uploads/2024/12/cooking-with-wine-1200-360x360.jpg)Cooking with Wine](https://finefoodsblog.com/cooking-with-wine/) 5 from 2 votes ([2 ratings without comment](https://finefoodsblog.com/borscht-soup/)) ### Leave a Reply [Cancel reply](https://finefoodsblog.com/borscht-soup/#respond) This site uses Akismet to reduce spam. 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Readable Markdown	Ukrainian borscht with pork is a beet soup with cabbage and potatoes. My version uses bone-in pork shoulder or pork ribs to create a rich, long-simmered stock which imparts deep flavor to the vegetables. It's hearty, comforting, and delicious\! ![Two bowls of borscht soup topped with sour cream and fresh dill. A pot of borscht is on the left with two spoons and a blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0033.jpg) Borscht, the most iconic of all [Ukrainian recipes](https://finefoodsblog.com/category/recipes/ukrainian-recipes/), is surprisingly easy to make, with very little active prep. The pork needs to tenderize, so the stock takes a bit of time to simmer (as all good soups made with love do), but it's passive so you can go do whatever you want while it bubbles away on the stove. My great aunt made vegetarian borscht for family celebrations, but I add pork to mine for a richer broth and to make it more filling, and it's not an overly meaty soup by any means. The vegetables still shine, and like [cold borscht](https://finefoodsblog.com/cold-borscht/), the beets are the star of the show here, giving it sweetness and that distinctive red color. I love sharing the recipes that I grew up eating in my Ukrainian family. [Holubtsi (Ukrainian Cabbage Rolls)](https://finefoodsblog.com/ukranian-cabbage-rolls-holubtsi/) and [Varenyky (Ukrainian dumplings)](https://finefoodsblog.com/varenyky/) were my childhood favorites at grandma's house\! Jump to: - [Borscht ingredients](https://finefoodsblog.com/borscht-soup/#borscht-ingredients) - [How to make borscht soup with pork](https://finefoodsblog.com/borscht-soup/#how-to-make-borscht-soup-with-pork) - [Expert tips](https://finefoodsblog.com/borscht-soup/#expert-tips) - [How to serve borscht](https://finefoodsblog.com/borscht-soup/#how-to-serve-borscht) - [FAQ](https://finefoodsblog.com/borscht-soup/#faq) - [More soup recipes](https://finefoodsblog.com/borscht-soup/#more-soup-recipes) - [Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\!](https://finefoodsblog.com/borscht-soup/#debras-details-easy-to-make-perfectly-balanced-authentic-ukrainian-flavor) - [Recipe](https://finefoodsblog.com/borscht-soup/#h-recipe) ![Beets, onions, a sliced cabbage, a carrot, a potato, some fresh dill, and small bowls of cider vinegar, tomato paste, salt, sour cream, bay leaf, pork shoulder, kidney beans and sour cream.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-ingredients-0001.jpg) ## Borscht ingredients There are as [many versions of this classic soup](https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht) as there are Ukrainian grandmothers. Ingredients can vary by region and season, but you'll generally always find beets, cabbage, and potatoes. - Beets: Borscht's main ingredient is red beets! The [beets](https://finefoodsblog.com/oven-roasted-beets-with-goat-cheese-orange-vinaigrette-and-mint/) give the soup a gorgeous color and an earthy, sweet flavor. We'll use them to make the broth and add them into the soup as well. - Bone-in pork shoulder or pork ribs: I usually make mine with bone-in pork shoulder. Choosing pork shoulder when making borscht stock means you'll end up with more meat in the soup since it only has one bone in it. This makes it a bit more filling and I like that it stretches it to more servings. I also use it to make [pork stew](https://finefoodsblog.com/pork-stew-with-white-beans-wine-and-sage/) and [cider braised pork](https://finefoodsblog.com/stovetop-apple-cider-braised-pork-shoulder-with-cabbage/) because it has lots of connective tissue that breaks down as it cooks making the meat extremely tender. The most important thing is that the meat must have a bone in it, because the bone adds an immense amount of flavor and thickens the soup slightly. - Cabbage: What would borscht be without cabbage? It's hearty and takes on the color released by the beets. Choose a green cabbage that is firm and heavy for its size. - Potatoes: I like Yukon Gold potatoes for this soup recipe because they hold their shape. (If you have some russet potatoes, save them to make my [Ukrainian potato pancakes](https://finefoodsblog.com/ukrainian-potato-pancakes-deruny/)!) - Onions, carrots, and tomato paste: These will be some of the aromatics in the stock, they'll be cooked down into a sofrito using technique common in Ukrainian cooking called zazharka or smazhennya. - Sunflower oil: Sunflowers are the symbol of Ukraine, and using sunflower oil imparts authentic flavor. You can find it at Trader Joe's and [online](https://amzn.to/48sGUsT). If you must substitute, try a neutral oil like grapeseed or canola. - Kidney beans: Beans are an optional ingredient. You can substitute [other kinds of canned beans](https://finefoodsblog.com/canned-beans-a-guide-to-this-pantry-ingredient-powerhouse/) in the soup like cannelini beans or lima beans. - Apple cider vinegar: Vinegar in does two things—it helps the beets hold their color, and it brightens up the largely earthy flavors of the soup. You can adjust the amount to your taste. - Bay leaves and kosher salt: To season the stock. - Sour cream and fresh dill: For serving. ## How to make borscht soup with pork ![A Dutch oven with chopped pork, an onion, a bay leaf and diced beets.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0004.jpg) ### Step 1: Make the borscht soup stock Peel the onion, but do not chop. Scrub ½ pound of the beets and roughly chop. Do not peel them. Add the beef or pork, onion, chopped beets, one large or two small bay leaves, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven. Cover with 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top. ### Step 2: Cook the beets While the stock simmers, cook the remaining beets. Scrub them clean, but don't peel or trim them. Place the beets in a large sauce pan with enough water to cover. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool. ![A box grater on a cutting board with grated carrots and a small bowl of diced onions.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0010.jpg) ### Step 3: Sweat the carrots and onions for the "zazharka" Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater. Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent to make the zazharka—the Ukrainian version of mirepoix. ![A small skillet with sautéed carrots and onions with a dollop of tomato paste in the center.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0013.jpg) Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Set the carrot and onion mixture aside while the stock and beets continue to cook. ![A box grater on a cutting board with grated cooked beets.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0019.jpg) ### Step 4: Peel and grate the beets Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside. ### Want to save this recipe? I will email this recipe to you, so you can come back to it later\! You'll join hundreds of readers on my email list\! ### Step 5: Strain the borscht stock After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside. Strain by pouring the stock into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the Dutch oven or soup pot and bring back to a simmer. Discard the onion and beets left behind in the colander. ![A knife on a cutting board with sliced cabbage.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0007.jpg) ### Step 6: Add the cabbage and potatoes to the soup Use a good chef's knife and shred the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice. ![Adding cabbage and potatoes to simmering borscht soup.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0023.jpg) Add the potatoes, cabbage, and carrot/onion mixture to the broth and simmer for 10-15 minutes. ![Cooked beets, pork, and kidney beans being added to a pot of borscht soup.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0025.jpg) ### Step 7: Add beets, pork and beans While the potatoes and cabbage are simmering, shred the meat and discard the bone(s). Add the grated beets, pork, kidney beans, and the remaining cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender. ![Finished borscht in a Dutch oven, it has turned a bright pinkish-purple color throughout.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0028.jpg) Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen. ![A bowl of borscht soup topped with sour cream and fresh dill. A spoon full of bright beet broth is in the bowl on the left side. A blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/23-1126-borscht-0049.jpg) ## Expert tips - Vinegar is important: The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work. - The color of borscht will deepen the longer the soup rests: Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\! - I like to cook the beets before grating them: This gives the borscht a sweeter flavor and a deeper color. If you prefer a crisper texture, you can cut peeled raw beets into matchsticks and add them at the same time as the potatoes. - Try adding more vegetables: If you'd like to add more veggies and sweetness, throw in some diced red bell peppers\! - Make ahead and reheating: Make up to 2 days ahead. To reheat, place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color. ## How to serve borscht Serve as the first course of a complete Ukrainian or Eastern European meal, or on its own as a hearty main course, topped with sour cream and fresh dill. (If you're like me, that would be LOTS of fresh dill.) Try the delicious Ukrainian garlic bread called [Pampushky](https://finefoodsblog.com/pampushky-ukrainian-garlic-bread/) on the side, to soak up all that gorgeous broth. ## FAQ Can you freeze borscht? Yes! Borscht is one of my favorite soups to freeze. Chill it in the refrigerator overnight in an airtight freezer-proof container, then freeze for up to two months. Are canned beets okay for borscht? No, do not use canned beets in borscht. You can substitute the vacuum packed cooked beets you find in the produce department, but they are much more expensive. Boiling, peeling, and grating the beets is easy and quick, and it's worth the effort\! ## More soup recipes - [Tuscan White Bean Soup with a Parmesan Rind](https://finefoodsblog.com/tuscan-white-bean-soup-with-kale/) - [Sweet Potato Soup with Bacon and Coconut Milk](https://finefoodsblog.com/sweet-potato-soup-with-coconut-milk-bacon-and-sage/) ## Debra's Details: Easy to make, perfectly balanced, authentic Ukrainian flavor\! - Easy prep, then just simmer on the stovetop. - Using beets in both the stock and in the soup means you get the deepest color and the best beet flavor\! - Cider vinegar mimics the tang of traditional Ukrainian fermented beet or tomato [kvas](https://en.wikipedia.org/wiki/Kvass), adding brightness, and it balances the sweetness. - Thin shreds of cabbage add great texture. - Make ahead and freeze it for a hearty winter meal at your fingertips. If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow\! *Sign up for my [newsletter](https://finefoodsblog.com/subscribe/) for recipes delivered to your inbox and* *follow me on [Instagram](https://www.instagram.com/finefoodsblog/) and [Pinterest](https://www.pinterest.com/finefoodsblog/)\!* *Thank you\!* ## Recipe ![A bowl of Ukrainian borscht soup topped with sour cream and fresh dill. A blue and white striped towel is on the right.](https://finefoodsblog.com/wp-content/uploads/2023/12/borscht-1200-360x360.jpg) Ukrainian borscht with pork is loaded with red beets, cabbage and potatoes. It's a comforting soup with a rich and hearty broth. Serve with dill and sour cream for authentic flavor. 5 from 2 votes Prep Time 10 minutes Cook Time 2 hours Total Time 2 hours 10 minutes Course Soup Cuisine Ukrainian Servings [8](https://finefoodsblog.com/borscht-soup/) Calories 219 kcal ### Want to save this recipe? I will email this recipe to you, so you can come back to it later\! You'll join hundreds of readers on my email list\! Mobile Cook ModeToggle on to keep your screen from going dark - ▢ 2 pounds bone-in pork shoulder (or pork ribs) - ▢ 1½ pounds red beets - ▢ 10 cups cold water - ▢ 1 bay leaf - ▢ 2 onions (divided) - ▢ 1 carrot - ▢ 2 tablespoons sunflower oil (or grapeseed oil, or canola oil) - ▢ 1 tablespoon tomato paste - ▢ 1 large potato - ▢ 12-16 ounces green cabbage - ▢ 1 15-ounce can kidney beans (drained and rinsed) - ▢ 6 tablespoons apple cider vinegar (divided, see note) - ▢ 1 tablespoon kosher salt (plus more to taste) - ▢ sour cream and fresh dill for serving - Peel one onion, but do not chop. Scrub ½ pound of the beets, trim off any root or stem, and roughly chop. Do not peel them. - Add the pork, onion, chopped beets, the bay leaf, 1 tablespoon of apple cider vinegar and 1 tablespoon of kosher salt to a large soup pot or Dutch oven. - Add 10 cups of cold water and bring to a boil. Reduce to a simmer, cover, and cook for about 2 hours or until the meat is falling off the bone. Check it occasionally and skim off any scum that rises to the top. - While the stock simmers, cook the remaining beets. Scrub them clean. Don't peel or trim them. Place the beets in a large sauce pan with enough water to cover them. Bring to a boil and cook until they are easily pierced with a knife, about 40 minutes. Drain and set aside to cool. - Meanwhile, dice the onions finely, and grate the carrots on the large holes of a box grater. - Add 2 tablespoons of sunflower oil to a skillet over medium-high heat. When the oil starts to shimmer, add the carrots and onions and cook until they are soft and translucent. - Add the tomato paste to the skillet and stir for about 2 minutes until it is fully incorporated and fragrant. Season with a pinch of salt. Set the carrot and onion mixture aside while the stock and beets continue to cook. - Once the beets are cool enough to handle, peel them with a paring knife, then grate them on the large holes of a box grater and set aside. - After about 2 hours, the pork should be falling off the bone, if not cook 30 minutes longer and check again. Once the meat is tender, remove it from the pot and set aside. - Strain the stock by pouring it into a colander over a sauce pan that is large enough to hold all the liquid. Return the strained stock to the pot and bring back to a simmer. Discard the onion and beets left behind in the colander. - Slice the cabbage into long, thin slices. Peel the potatoes and cut into a ½-inch dice. - Add the potatoes, cabbage and carrot/onion mixture to the broth and simmer for 10-15 minutes. - While the potatoes and cabbage are simmering, shred the meat and discard the bone(s). - Add the grated beets, pork, rinsed kidney beans, and the remaining 5 tablespoons of cider vinegar and simmer for another 10 minutes, until the potatoes are fork tender. - Taste and add more salt or vinegar if desired. Remove from heat and let stand for a few minutes to allow the gorgeous pink color to deepen. - Serve topped with a dollop of sour cream and some fresh dill. - Vinegar is important: The cider vinegar helps the beets and the broth hold their beautiful pink color. You can add more or a little less vinegar according to your taste. If you don't have apple cider vinegar, plain white vinegar will also work. - The color of borscht will deepen the longer the soup rests: Once you take it off the heat, let it sit for 5-10 minutes, then stir. It will be even more pink the next day\! - Cooking the beets adds a sweeter flavor and deeper color: If you prefer a crisper texture, cut peeled raw beets into matchsticks and add them at the same time as the potatoes. - Make ahead and storage: Make up to 2 days ahead, store in an airtight container in the refrigerator. Leftovers will keep an additional 3 days. - To reheat: Place over medium-low heat in a covered saucepan until warmed through. Don't bring it to a boil again, or you risk losing some of the color. - To freeze: Place in an airtight freezer-safe container for up to two months. - Recipe adapted from multiple sources including Mamushka by Olia Hercules and the Veselka Cookbook. This post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my [full disclosure policy.](https://finefoodsblog.com/disclosure/) [Leave a comment](https://finefoodsblog.com/borscht-soup/#comment) and star rating below! I love hearing from you\! Calories: 219kcalCarbohydrates: 19gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 1038mgPotassium: 790mgFiber: 5gSugar: 9gVitamin A: 1380IUVitamin C: 28mgCalcium: 63mgIron: 2mg Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed. Keyword beet borscht with pork, borscht ingredients, borscht recipe with pork, borscht soup, borscht soup recipe, borscht with pork, pork borscht, pork borscht recipe, ukrainian borscht recipe with pork
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