🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 34 (from laksa091)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa034.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://www.olgainthekitchen.com/red-borscht-with-pork-ribs/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/","crawl_time":1775991625,"first_indexed_time":1548349564,"http_code":200,"src_unparsed":"com,olgainthekitchen!www,\/red-borscht-with-pork-ribs\/ s443","src_root_hash":"1972372324515310034","history_drop_reason":null,"meta_title":"Classic Red Borscht with Ribs - Olga in the Kitchen","meta_descriptions":["This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. | olgainthekitchen.com"],"attrs_boilerpipe_text":"by\nOlga Nagorna\nFebruary 21, 2023\nThis\nClassic Red Borscht with Ribs\n(beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beets, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.\nThis post may contain affiliate links. Read my\ndisclosure policy\n.\nThe Red Borscht is one of the family-favorite soup recipes that is always in demand and regularly on the menu. There are many varieties of this dish and all remarkable in their own way. Our classic version of this recipe had been in our family since forever.\nMany red borscht recipes call for tomato paste, vinegar or lemon juice to bring out the ruby red color in this dish. I have tried adding vinegar to borscht, but it tends to shorten the time of freshness of cooked borscht. It turns out too sour by the end of the day. Keeping it simple and classic will keep this dish fresh-like next day.\nThe secret to the bright red color in borscht is hidden in the beets. I like to use Trader Joe’s beets as they always make borscht so vibrant. Beets from different grocery stores might bring different results in color. Your soup might turn out ruby red color, bright red or even dark orange. However, the texture and flavor will still be the same.\nMy Family’s Borscht Recipe (Beet Soup):\nThis is our family’s version of the classic borscht recipe and it’s one of the three soups that we regularly have on the menu at our house.\nSorrel Soup\nbeing one of them.\nWe like to make the Red Borscht with pork ribs. The ribs take longer to cook as you want them to fall off the bones. If you want quicker results – use cubed pork meat instead. Cook them for half hour less than the ribs.\nRed Borscht is very nutritious and loaded with super tasty and healthy ingredients. Red beets are the focal point of this dish, followed by potatoes, carrots, cabbage and beans. In other words, this dish is packed with iron, potassium, vitamin C, carotene, fiber, protein and much more. It’s the perfect healthy dish to serve for your family.\nBecause of so many delicious ingredients in red borscht, it is really good for infants. I started feeding both of my kids with this soup since they were 6-7 months old. I blended into puree and served at room temperature. It really helped with tummy issues.\nHow to Peel and Cut Beets:\nUse gloves when handling beets or your hands will stain red for a day (less or more).\nPeel the beets using a\npotato peeler\n.\nWe like to grate beets onto a large hole of\ngrater\n. The beets will soften once cooked and the texture will match other ingredients used in borscht.\nIngredients for Classic Ukrainian Borscht:\nPork baby back ribs – the more meat on ribs, the better\nLarge Yukon potatoes\nMedium red beets\nGreen cabbage\nMedium yellow onion\nMedium carrots\nPork canned beans\nDried bay leaves\nGrapeseed oil (or vegetable oil)\nKosher salt\nSour cream for serving\nFresh dill for garnish – optional\nWater\nPrepare all of the ingredients while pork ribs are cooking. It will make the process of soup making faster and much easier. Start by peeling, chopping, grating, slicing and dicing all of the vegetables for borscht.\nTransfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use.\nHow to Make Classic Red Borscht with Pork Ribs:\n1. Place rinsed ribs into a large soup pot (6 qt) or\ndutch oven\nand cover with water. Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs and place back into the pot. Add cold water,\nbay leaves\nand\nkosher salt\n. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.\n2. Peel, grate and\/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse\ncanned beans\nin cold water and keep in\nstrainer\nuntil ready to use.\n3. In a small skillet over medium heat, add grapeseed oil and saute chopped yellow onion for 4-5 minutes until softened and translucent. Add\njulienned\ncarrots and continue to saute for another 4-5 minutes or until softened (adding more oil if it seems too dry). Turn off heat, set aside.\n4. Once ribs are cooked, increase heat to medium and add\ngrated\nred beets and cubed gold potatoes to the pot. Bring to a boil, cook for 10 minutes.\n5. Add\nshredded\ngreen cabbage and sautéed onion\/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork.\n6. Add rinsed\npork beans\n, cook for 1-2 minutes. Add more salt to taste (I added 2 teaspoons kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.\n7. Serve with a dollop of sour cream and\nfresh bread\n. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.\nThese Dishes are Regularly on the Menu at our House:\nDeruny (Ukrainian Potato Pancakes)\n– served as main dish, side dish or snack\nEasy Fluffy Pancakes\n– fluffy and delicious every time\nMarinated Baked Chicken Tenderloins\n– kids’ favorite\nSweet BBQ Pork Ribs in Slow Cooker\n– the best BBQ ribs you’ll ever have\nUkrainian Oven Roasted Cabbage with Pork\n– simple, easy and satisfying with each bite\nUkrainian Pork Meatballs (kotlety) with Pasta\n– always in demand, freezer-friendly\nPrint\nComments\nPin\nThis classic red borscht with ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.\n4-5\npork baby back ribs\n2\ndried bay leaves\n2\nlarge Yukon\ngold potatoes\n- peeled and cubed\n2\nmedium\nred beets\n- peeled and grated\n1 1\/2\ncups\ngreen cabbage\n- shredded\n1\nmedium\nyellow onion\n- finely chopped\n2\nmedium\ncarrots\n- grated or julienned\n8\noz\ncanned pork beans\n- rinsed in cold water\n2-3\nteaspoons\nkosher salt\n- or to taste\n3\ntablespoons\ngrapeseed oil\n(vegetable okay too)\nsour cream\n- for serving\nfresh dill for garnish - optional\n10-12\ncups\ncold water\n- for soup\nadditional water for cooking and rinsing meat\nCook Mode\nPrevent your screen from going dark\nRinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot.\nAdd 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.\nPeel, grate and\/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use.\nIn a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside.\nOnce ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins.\nAdd 1 1\/2 cups shredded green cabbage and sautéed onion\/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork.\nAdd rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.\nServe with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.\nI like to purchase ribs at Costco as they have lots of meat on them. \nYou may use cubed pork meat in place of ribs. Follow the same procedure, but cook cubed meat for 25-30 minutes.\nShredded\ngreen cabbage can be substituted for purple cabbage in the same amount asked in recipe. The color of borscht will slightly be different.\nCanned beans\ncan be replaced for any other beans to your preference.","attrs_markdown":"[Skip to content](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#body)\n\n[![Olga in the Kitchen](https:\/\/www.olgainthekitchen.com\/wp-content\/themes\/oitk2022\/images\/logo2025.svg?v=3)](https:\/\/www.olgainthekitchen.com\/)\n\n- Menu\n\nClose Menu\n\n- [Recipes](https:\/\/www.olgainthekitchen.com\/recipe-index\/)\n- [Desserts](https:\/\/www.olgainthekitchen.com\/category\/recipes\/desserts\/)\n- [Bread](https:\/\/www.olgainthekitchen.com\/category\/recipes\/breads\/)\n- [Videos](https:\/\/www.olgainthekitchen.com\/category\/recipes\/videos\/)\n- [About](https:\/\/www.olgainthekitchen.com\/about\/)\n  - [Subscribe](https:\/\/www.olgainthekitchen.com\/subscribe\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/olgainthekitchen)\n\nBrowse by:\n\n- Category\n  - [Appetizers](https:\/\/www.olgainthekitchen.com\/category\/recipes\/appetizers\/)\n  - [Bread](https:\/\/www.olgainthekitchen.com\/category\/recipes\/breads\/)\n  - [Breakfast](https:\/\/www.olgainthekitchen.com\/category\/recipes\/breakfast\/)\n  - [Desserts](https:\/\/www.olgainthekitchen.com\/category\/recipes\/desserts\/)\n  - [Main Course](https:\/\/www.olgainthekitchen.com\/category\/recipes\/main-course\/)\n  - [Salads](https:\/\/www.olgainthekitchen.com\/category\/recipes\/salads\/)\n  - [Sandwiches](https:\/\/www.olgainthekitchen.com\/category\/recipes\/sandwiches\/)\n  - [Side Dishes](https:\/\/www.olgainthekitchen.com\/category\/recipes\/side-dishes\/)\n  - [Soups](https:\/\/www.olgainthekitchen.com\/category\/recipes\/soups\/)\n  - [Tips](https:\/\/www.olgainthekitchen.com\/category\/recipes\/tips\/)\n  - [Videos](https:\/\/www.olgainthekitchen.com\/category\/recipes\/videos\/)\n- Occasion\n  - [Birthday](https:\/\/www.olgainthekitchen.com\/occasion\/birthday\/)\n  - [Christmas](https:\/\/www.olgainthekitchen.com\/occasion\/christmas\/)\n  - [Easter](https:\/\/www.olgainthekitchen.com\/occasion\/easter\/)\n  - [Thanksgiving](https:\/\/www.olgainthekitchen.com\/occasion\/thanksgiving\/)\n- Season\n  - [Autumn](https:\/\/www.olgainthekitchen.com\/season\/autumn\/)\n  - [Spring](https:\/\/www.olgainthekitchen.com\/season\/spring\/)\n  - [Summer](https:\/\/www.olgainthekitchen.com\/season\/summer\/)\n  - [Winter](https:\/\/www.olgainthekitchen.com\/season\/winter\/)\n- Method\n  - [Canning](https:\/\/www.olgainthekitchen.com\/method\/canning\/)\n  - [Freezer Friendly](https:\/\/www.olgainthekitchen.com\/method\/freezer-friendly\/)\n  - [Grilling](https:\/\/www.olgainthekitchen.com\/method\/grilling\/)\n  - [Slow Cooker](https:\/\/www.olgainthekitchen.com\/method\/slow-cooker\/)\n- Cuisine\n  - [American](https:\/\/www.olgainthekitchen.com\/cuisine\/american\/)\n  - [Eastern European](https:\/\/www.olgainthekitchen.com\/cuisine\/ukrainian\/)\n  - [French](https:\/\/www.olgainthekitchen.com\/cuisine\/french\/)\n  - [Italian](https:\/\/www.olgainthekitchen.com\/cuisine\/italian\/)\n\nClose Search\n\n## Find Your Next Recipe to Make\\!\n\n[Home](https:\/\/www.olgainthekitchen.com\/)\n\n[Recipes](https:\/\/www.olgainthekitchen.com\/recipe-index\/)\n\n[Soups](https:\/\/www.olgainthekitchen.com\/category\/recipes\/soups\/)\n\nClassic Red Borscht with Ribs\n# Classic Red Borscht with Ribs\n- by [Olga Nagorna](https:\/\/www.olgainthekitchen.com\/about\/)\n- February 21, 2023\n- [26 comments](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comments)\n\n- [Pin](\"Pin\")\n- [SaveSaved](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/)\n- [Jump to Recipe](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#recipe)\n\n*This **Classic Red Borscht with Ribs** (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beets, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.*\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-14.jpg)\n\nThis post may contain affiliate links. Read my [disclosure policy](https:\/\/www.olgainthekitchen.com\/disclosure\/).\n\nThe Red Borscht is one of the family-favorite soup recipes that is always in demand and regularly on the menu. There are many varieties of this dish and all remarkable in their own way. Our classic version of this recipe had been in our family since forever.\n\nMany red borscht recipes call for tomato paste, vinegar or lemon juice to bring out the ruby red color in this dish. I have tried adding vinegar to borscht, but it tends to shorten the time of freshness of cooked borscht. It turns out too sour by the end of the day. Keeping it simple and classic will keep this dish fresh-like next day.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-2.jpg)\n\nThe secret to the bright red color in borscht is hidden in the beets. I like to use Trader Joe’s beets as they always make borscht so vibrant. Beets from different grocery stores might bring different results in color. Your soup might turn out ruby red color, bright red or even dark orange. However, the texture and flavor will still be the same.\n\n## My Family’s Borscht Recipe (Beet Soup):\nThis is our family’s version of the classic borscht recipe and it’s one of the three soups that we regularly have on the menu at our house. [Sorrel Soup](https:\/\/www.olgainthekitchen.com\/shchavel-borscht-sorrel-soup\/) being one of them.\n\nWe like to make the Red Borscht with pork ribs. The ribs take longer to cook as you want them to fall off the bones. If you want quicker results – use cubed pork meat instead. Cook them for half hour less than the ribs.\n\nRed Borscht is very nutritious and loaded with super tasty and healthy ingredients. Red beets are the focal point of this dish, followed by potatoes, carrots, cabbage and beans. In other words, this dish is packed with iron, potassium, vitamin C, carotene, fiber, protein and much more. It’s the perfect healthy dish to serve for your family.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-6.jpg)\n\nBecause of so many delicious ingredients in red borscht, it is really good for infants. I started feeding both of my kids with this soup since they were 6-7 months old. I blended into puree and served at room temperature. It really helped with tummy issues.\n\n## How to Peel and Cut Beets:\n- Use gloves when handling beets or your hands will stain red for a day (less or more).\n- Peel the beets using a [potato peeler](https:\/\/amzn.to\/2Lg0pxn).\n- We like to grate beets onto a large hole of [grater](https:\/\/amzn.to\/2Lfn0Kh). The beets will soften once cooked and the texture will match other ingredients used in borscht.\n## Ingredients for Classic Ukrainian Borscht:\n- Pork baby back ribs – the more meat on ribs, the better\n- Large Yukon potatoes\n- Medium red beets\n- Green cabbage\n- Medium yellow onion\n- Medium carrots\n- [Pork canned beans](https:\/\/amzn.to\/2NJfHMI)\n- [Dried bay leaves](https:\/\/amzn.to\/2ZF9JyF)\n- Grapeseed oil (or vegetable oil)\n- [Kosher salt](https:\/\/amzn.to\/2HCLwCW)\n- Sour cream for serving\n- Fresh dill for garnish – optional\n- Water\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-8.jpg)\n\nPrepare all of the ingredients while pork ribs are cooking. It will make the process of soup making faster and much easier. Start by peeling, chopping, grating, slicing and dicing all of the vegetables for borscht.\n\nTransfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use.\n\n## How to Make Classic Red Borscht with Pork Ribs:\n1\\. Place rinsed ribs into a large soup pot (6 qt) or [dutch oven](https:\/\/amzn.to\/2MOHw6B) and cover with water. Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs and place back into the pot. Add cold water, [bay leaves](https:\/\/amzn.to\/2zJe35u) and [kosher salt](https:\/\/amzn.to\/2zKrAcZ). Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.\n\n2\\. Peel, grate and\/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse [canned beans](https:\/\/amzn.to\/2PzSOxI) in cold water and keep in [strainer](https:\/\/amzn.to\/2MLzU4R) until ready to use.\n\n3\\. In a small skillet over medium heat, add grapeseed oil and saute chopped yellow onion for 4-5 minutes until softened and translucent. Add [julienned](https:\/\/amzn.to\/2UoaICi) carrots and continue to saute for another 4-5 minutes or until softened (adding more oil if it seems too dry). Turn off heat, set aside.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Red-Borscht-Beet-Soup-1.jpg)\n\n4\\. Once ribs are cooked, increase heat to medium and add [grated](https:\/\/amzn.to\/2NLRJQO) red beets and cubed gold potatoes to the pot. Bring to a boil, cook for 10 minutes.\n\n5\\. Add [shredded](https:\/\/amzn.to\/2ZEmOYV) green cabbage and sautéed onion\/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork.\n\n6\\. Add rinsed [pork beans](https:\/\/amzn.to\/2PzSOxI), cook for 1-2 minutes. Add more salt to taste (I added 2 teaspoons kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.\n\n7\\. Serve with a dollop of sour cream and [fresh bread](https:\/\/www.olgainthekitchen.com\/white-bread-machine-bread\/). Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Red-Borscht-Beet-Soup-2.jpg)\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-16.jpg)\n\n## These Dishes are Regularly on the Menu at our House:\n- [Deruny (Ukrainian Potato Pancakes)](https:\/\/www.olgainthekitchen.com\/deruny\/) – served as main dish, side dish or snack\n- [Easy Fluffy Pancakes](https:\/\/www.olgainthekitchen.com\/mini-buttermilk-pancakes\/) – fluffy and delicious every time\n- [Marinated Baked Chicken Tenderloins](https:\/\/www.olgainthekitchen.com\/marinated-baked-chicken-tenderloins\/) – kids’ favorite\n- [Sweet BBQ Pork Ribs in Slow Cooker](https:\/\/www.olgainthekitchen.com\/sweet-bbq-pork-ribs-in-slow-cooker\/) – the best BBQ ribs you’ll ever have\n- [Ukrainian Oven Roasted Cabbage with Pork](https:\/\/www.olgainthekitchen.com\/ukrainian-oven-roasted-cabbage-with-pork\/) – simple, easy and satisfying with each bite\n- [Ukrainian Pork Meatballs (kotlety) with Pasta](https:\/\/www.olgainthekitchen.com\/ukrainian-pork-meatballs-kotlety-pasta\/) – always in demand, freezer-friendly\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-11.jpg)\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-3-1-180x180.jpg)\n\n## Classic Red Borscht with Pork Ribs\n5 from 13 votes\n\nPrep Time: 20 minutes minutes\n\nCook Time: 1 hour hour 40 minutes minutes\n\nTotal Time: 2 hours hours\n\nServings: 10\n\n- [Print](https:\/\/www.olgainthekitchen.com\/wprm_print\/classic-red-borscht-with-pork-ribs)\n- [Comments](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comments)\n- [Save](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/)\n  [Saved](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/)\n- [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.olgainthekitchen.com%2Fred-borscht-with-pork-ribs%2F&media=https%3A%2F%2Fwww.olgainthekitchen.com%2Fwp-content%2Fuploads%2F2017%2F03%2FClassic-Red-Borscht-Beet-Soup-3-1.jpg&description=&is_video=false)\n\n*This classic red borscht with ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.*\n\n### Ingredients\n- 4-5 **pork baby back ribs**\n- 2 [**dried bay leaves**](https:\/\/amzn.to\/2Geriy6)\n- 2 large Yukon **gold potatoes** - peeled and cubed\n- 2 medium **red beets** - peeled and grated\n- 1 1\/2 cups **green cabbage** - shredded\n- 1 medium **yellow onion** - finely chopped\n- 2 medium **carrots** - grated or julienned\n- 8 oz **canned pork beans** - rinsed in cold water\n- 2-3 teaspoons **kosher salt** \\- or to taste\n- 3 tablespoons **grapeseed oil** (vegetable okay too)\n- **sour cream** - for serving\n- fresh dill for garnish - optional\n- 10-12 cups **cold water** - for soup\n- additional water for cooking and rinsing meat\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot.\n- Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.\n- Peel, grate and\/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use.\n- In a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside.\n- Once ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins.\n- Add 1 1\/2 cups shredded green cabbage and sautéed onion\/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork.\n- Add rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.\n- Serve with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.\n\n### Notes\n- I like to purchase ribs at Costco as they have lots of meat on them.\n- You may use cubed pork meat in place of ribs. Follow the same procedure, but cook cubed meat for 25-30 minutes.\n- [Shredded](https:\/\/amzn.to\/2ZEmOYV) green cabbage can be substituted for purple cabbage in the same amount asked in recipe. The color of borscht will slightly be different.\n- [Canned beans](https:\/\/amzn.to\/2PzSOxI) can be replaced for any other beans to your preference.\n\n## Sign Up for My Email List\nSomething sweet for your inbox! Join others and subscribe to my free email list. You’ll get every new recipe and post as they’re published, plus an email with my most popular tips and recipes.\n\n## You Might Also Like...\n- ![Shchavel Borscht (sorrel soup) is sour, light, very little ingredients, easy to make and very popular dish among Ukrainian families. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2018\/07\/Sorrel-Soup-285x428.jpg)\n  \n  [Shchavel Borscht (Sorrel Soup)](https:\/\/www.olgainthekitchen.com\/shchavel-borscht-sorrel-soup\/)\n  \n  1 hour hr 35 minutes mins\n- ![Easy Chicken and Rice Soup has simple ingredients, but it’s so comforting and hearty. It is quick and easy, loaded with fresh vegetables and rice, making it a great weeknight meal. \\#chickensoup \\#chickenricesoup \\#soup \\#olgainthekitchen \\#easyrecipe \\#dinner \\#potatosoup \\#chickenbreast \\#chicken](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2020\/04\/Easy-Chicken-and-Rice-Soup-Recipe-285x428.jpg)\n  \n  [Easy Chicken and Rice Soup](https:\/\/www.olgainthekitchen.com\/chicken-rice-soup\/)\n  \n  30 minutes mins\n- ![Ukrainian Oven Roasted Cabbage with pork: simple, comfortable, classic, yet juicy, sweet and sour meal. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2018\/03\/Oven-Roasted-Cabbage-with-Pork-285x428.jpg)\n  \n  [Ukrainian Oven Roasted Cabbage with Pork](https:\/\/www.olgainthekitchen.com\/ukrainian-oven-roasted-cabbage-with-pork\/)\n  \n  2 hours hrs 5 minutes mins\n- ![These are classic Ukrainian Potato Pancakes also called Deruny. Serve for breakfast, as an appetizer or side dish. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2019\/01\/Deruny-Ukrainian-Potato-Pancakes-featured1200x1600-285x428.jpg)\n  \n  [Deruny (Ukrainian Potato Pancakes)](https:\/\/www.olgainthekitchen.com\/deruny\/)\n  \n  23 minutes mins\n\n## Leave a Comment [Cancel reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#respond)\n## Reader Comments & Reviews\n- ### Genny says:\n  October 4, 2025\n  \n  ![5 stars](https:\/\/www.olgainthekitchen.com\/wp-content\/themes\/oitk2022\/images\/stars-5.svg?v=3)\n  \n  Wonderful traditional recipe!!\\!  \n   I omit the beans though.\n  \n  - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-52479)\n  - ### Olga in the Kitchen says:\n    November 4, 2025\n    \n    So glad you enjoyed it, Genny\\!\n    \n    - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-54345)\n- ### Kat says:\n  March 20, 2024\n  \n  ![5 stars](https:\/\/www.olgainthekitchen.com\/wp-content\/themes\/oitk2022\/images\/stars-5.svg?v=3)\n  \n  Wonderful! Made it for company tonight and they loved it! Will definitely make again\\!\n  \n  - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-27569)\n  - ### Olga in the Kitchen says:\n    March 20, 2024\n    \n    So glad you enjoyed it, Kat\\!\n    \n    - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-27590)\n- ### Karen says:\n  February 7, 2024\n  \n  ![5 stars](https:\/\/www.olgainthekitchen.com\/wp-content\/themes\/oitk2022\/images\/stars-5.svg?v=3)\n  \n  Delicious recipe! I’ve made this multiple times and it’s always excellent. Yummy\\!\n  \n  - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-26278)\n  - ### Olga in the Kitchen says:\n    February 7, 2024\n    \n    I’m so glad you enjoyed it\\!\n    \n    - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-26280)\n- ### Robert Harper says:\n  October 22, 2023\n  \n  This recipe looks great. I love to smoke meat, and I have smoked my ribs for recipe for little bit, no more than 150 degree heat for 1 hour, to get a little smoked flavor in the meat for an Asian rib recipe I do. What is your opinion if I smoked the ribs one hour as I mentioned? I just like to experiment with having a little smoke flavor  \n   Fall is coming and looks great\\!\n  \n  - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-23742)\n  - ### Olga in the Kitchen says:\n    October 26, 2023\n    \n    I haven’t tried smoked ribs, but it would definitely be slightly different flavor of borscht. If you do try to experiment, please share with us how it turned out. Thanks 🙂\n    \n    - [Reply](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comment-23837)\n\n[Load More](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/comment-page-1\/#comments)\n\n![](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2021\/05\/Untitled-design-2.jpg)\n\n## Welcome\\!\nI’m Olga, a baker, cook, blogger, food photographer and mom of three. Olga in the Kitchen is a food blog sharing easy step-by-step photos and videos, to help create memorable family moments.\n\n[Learn More](https:\/\/www.olgainthekitchen.com\/about\/)\n\n## Popular Right Now\n- ![These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. \\#blueberrymuffins \\#muffins \\#olgainthekitchen \\#breakfast \\#dessert \\#summer \\#bread \\#easyrecipe](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2020\/03\/Sour-Cream-Blueberry-Muffins-Recipe-4-285x428.jpg)\n  \n  [Sour Cream Blueberry Muffins](https:\/\/www.olgainthekitchen.com\/blueberry-muffins\/)\n  \n  33 minutes mins\n- ![This super-moist Banana Nut Bread Recipe is loaded with bananas, pecans and incredibly soft crumb. It is simple to make and a great way to use those overripe bananas. This moist banana nut bread is so easy and makes a great breakfast on-the-go. \\#banananutbread \\#moistbananabread \\#bananabread \\#banananutbreadrecipe \\#bananabreadrecipe \\#nutbread \\#olgainthekitchen](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2020\/05\/Banana-Bread-Recipe-285x428.jpg)\n  \n  [Moist Banana Bread Recipe](https:\/\/www.olgainthekitchen.com\/banana-nut-bread\/)\n  \n  1 hour hr\n- ![Buckwheat is a healthy, gluten-free seed with a nutty, toasty flavor and soft texture. It's so easy to prepare and inexpensive. Learn How to Cook Buckwheat kasha perfectly every time! \\#buckwheat \\#olgainthekitchen \\#howto \\#sidedish \\#healthy \\#lowcarb](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2020\/01\/How-to-Cook-Buckwheat-Kasha-Recipe-3-285x428.jpg)\n  \n  [How to Cook Buckwheat](https:\/\/www.olgainthekitchen.com\/how-to-cook-buckwheat\/)\n  \n  20 minutes mins\n- ![](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/07\/Homemade-Dulce-de-Leche-Recipe-1-285x428.jpg)\n  \n  [Dulce de Leche (Cooked Condensed Milk)](https:\/\/www.olgainthekitchen.com\/homemade-dulce-de-leche-cooked-condensed-milk\/)\n  \n  3 hours hrs 30 minutes mins\n- ![Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/02\/Creamed-Pizzelles-1200x1600-285x428.jpg)\n  \n  [Cream Filled Pizzelles (Trubochki)](https:\/\/www.olgainthekitchen.com\/cream-filled-pizzelles-trubochki\/)\n  \n  45 minutes mins\n- ![This jello fruit cake combines fresh fruits with your favorite juice. It is vibrant and refreshing and is loved in summers and during major holidays. You can serve it instead of fruits or as a dessert when you need an easy and crowd-pleasing no-bake dessert. Have fun with different jello flavors and fruits\\!](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2022\/01\/Jello-Fruit-Cake-Recipe-285x428.jpg)\n  \n  [Jello Fruit Cake Recipe](https:\/\/www.olgainthekitchen.com\/fruity-gelatin-bundt-cake-dessert\/)\n  \n  4 hours hrs 30 minutes mins\n\nFeatured in:\n\n- ![Taste of Home](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2022\/10\/taste-of-home.svg)\n- ![Yummly](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2022\/10\/yummly.svg)\n- ![Feedfeed](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2022\/10\/feedfeed.svg)\n- ![Food Gawker](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2022\/10\/food-gawker.svg)\n## Sign up for FREE recipes\\!\n- © 2026 Olga in the Kitchen\n- [Privacy Policy](https:\/\/www.olgainthekitchen.com\/privacy-policy\/)\n- [Website Accessibility Policy](https:\/\/www.olgainthekitchen.com\/accessibility-statement\/)\n- [Start a Blog](https:\/\/www.olgainthekitchen.com\/blogger-resources\/)\n- [FAQ](https:\/\/www.olgainthekitchen.com\/faq\/)\n- [Contact](https:\/\/www.olgainthekitchen.com\/contact\/)","attrs_readable_markdown":"- by [Olga Nagorna](https:\/\/www.olgainthekitchen.com\/about\/)\n- February 21, 2023\n\n*This **Classic Red Borscht with Ribs** (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beets, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.*\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-14.jpg)\n\nThis post may contain affiliate links. Read my [disclosure policy](https:\/\/www.olgainthekitchen.com\/disclosure\/).\n\nThe Red Borscht is one of the family-favorite soup recipes that is always in demand and regularly on the menu. There are many varieties of this dish and all remarkable in their own way. Our classic version of this recipe had been in our family since forever.\n\nMany red borscht recipes call for tomato paste, vinegar or lemon juice to bring out the ruby red color in this dish. I have tried adding vinegar to borscht, but it tends to shorten the time of freshness of cooked borscht. It turns out too sour by the end of the day. Keeping it simple and classic will keep this dish fresh-like next day.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-2.jpg)\n\nThe secret to the bright red color in borscht is hidden in the beets. I like to use Trader Joe’s beets as they always make borscht so vibrant. Beets from different grocery stores might bring different results in color. Your soup might turn out ruby red color, bright red or even dark orange. However, the texture and flavor will still be the same.\n\n## My Family’s Borscht Recipe (Beet Soup):\nThis is our family’s version of the classic borscht recipe and it’s one of the three soups that we regularly have on the menu at our house. [Sorrel Soup](https:\/\/www.olgainthekitchen.com\/shchavel-borscht-sorrel-soup\/) being one of them.\n\nWe like to make the Red Borscht with pork ribs. The ribs take longer to cook as you want them to fall off the bones. If you want quicker results – use cubed pork meat instead. Cook them for half hour less than the ribs.\n\nRed Borscht is very nutritious and loaded with super tasty and healthy ingredients. Red beets are the focal point of this dish, followed by potatoes, carrots, cabbage and beans. In other words, this dish is packed with iron, potassium, vitamin C, carotene, fiber, protein and much more. It’s the perfect healthy dish to serve for your family.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-6.jpg)\n\nBecause of so many delicious ingredients in red borscht, it is really good for infants. I started feeding both of my kids with this soup since they were 6-7 months old. I blended into puree and served at room temperature. It really helped with tummy issues.\n\n## How to Peel and Cut Beets:\n- Use gloves when handling beets or your hands will stain red for a day (less or more).\n- Peel the beets using a [potato peeler](https:\/\/amzn.to\/2Lg0pxn).\n- We like to grate beets onto a large hole of [grater](https:\/\/amzn.to\/2Lfn0Kh). The beets will soften once cooked and the texture will match other ingredients used in borscht.\n## Ingredients for Classic Ukrainian Borscht:\n- Pork baby back ribs – the more meat on ribs, the better\n- Large Yukon potatoes\n- Medium red beets\n- Green cabbage\n- Medium yellow onion\n- Medium carrots\n- [Pork canned beans](https:\/\/amzn.to\/2NJfHMI)\n- [Dried bay leaves](https:\/\/amzn.to\/2ZF9JyF)\n- Grapeseed oil (or vegetable oil)\n- [Kosher salt](https:\/\/amzn.to\/2HCLwCW)\n- Sour cream for serving\n- Fresh dill for garnish – optional\n- Water\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-8.jpg)\n\nPrepare all of the ingredients while pork ribs are cooking. It will make the process of soup making faster and much easier. Start by peeling, chopping, grating, slicing and dicing all of the vegetables for borscht.\n\nTransfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use.\n\n## How to Make Classic Red Borscht with Pork Ribs:\n1\\. Place rinsed ribs into a large soup pot (6 qt) or [dutch oven](https:\/\/amzn.to\/2MOHw6B) and cover with water. Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs and place back into the pot. Add cold water, [bay leaves](https:\/\/amzn.to\/2zJe35u) and [kosher salt](https:\/\/amzn.to\/2zKrAcZ). Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.\n\n2\\. Peel, grate and\/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse [canned beans](https:\/\/amzn.to\/2PzSOxI) in cold water and keep in [strainer](https:\/\/amzn.to\/2MLzU4R) until ready to use.\n\n3\\. In a small skillet over medium heat, add grapeseed oil and saute chopped yellow onion for 4-5 minutes until softened and translucent. Add [julienned](https:\/\/amzn.to\/2UoaICi) carrots and continue to saute for another 4-5 minutes or until softened (adding more oil if it seems too dry). Turn off heat, set aside.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Red-Borscht-Beet-Soup-1.jpg)\n\n4\\. Once ribs are cooked, increase heat to medium and add [grated](https:\/\/amzn.to\/2NLRJQO) red beets and cubed gold potatoes to the pot. Bring to a boil, cook for 10 minutes.\n\n5\\. Add [shredded](https:\/\/amzn.to\/2ZEmOYV) green cabbage and sautéed onion\/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork.\n\n6\\. Add rinsed [pork beans](https:\/\/amzn.to\/2PzSOxI), cook for 1-2 minutes. Add more salt to taste (I added 2 teaspoons kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.\n\n7\\. Serve with a dollop of sour cream and [fresh bread](https:\/\/www.olgainthekitchen.com\/white-bread-machine-bread\/). Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Red-Borscht-Beet-Soup-2.jpg)\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-16.jpg)\n\n## These Dishes are Regularly on the Menu at our House:\n- [Deruny (Ukrainian Potato Pancakes)](https:\/\/www.olgainthekitchen.com\/deruny\/) – served as main dish, side dish or snack\n- [Easy Fluffy Pancakes](https:\/\/www.olgainthekitchen.com\/mini-buttermilk-pancakes\/) – fluffy and delicious every time\n- [Marinated Baked Chicken Tenderloins](https:\/\/www.olgainthekitchen.com\/marinated-baked-chicken-tenderloins\/) – kids’ favorite\n- [Sweet BBQ Pork Ribs in Slow Cooker](https:\/\/www.olgainthekitchen.com\/sweet-bbq-pork-ribs-in-slow-cooker\/) – the best BBQ ribs you’ll ever have\n- [Ukrainian Oven Roasted Cabbage with Pork](https:\/\/www.olgainthekitchen.com\/ukrainian-oven-roasted-cabbage-with-pork\/) – simple, easy and satisfying with each bite\n- [Ukrainian Pork Meatballs (kotlety) with Pasta](https:\/\/www.olgainthekitchen.com\/ukrainian-pork-meatballs-kotlety-pasta\/) – always in demand, freezer-friendly\n\n![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https:\/\/www.olgainthekitchen.com\/wp-content\/uploads\/2017\/03\/Classic-Red-Borscht-Beet-Soup-11.jpg)\n\n- [Print](https:\/\/www.olgainthekitchen.com\/wprm_print\/classic-red-borscht-with-pork-ribs)\n- [Comments](https:\/\/www.olgainthekitchen.com\/red-borscht-with-pork-ribs\/#comments)\n- [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.olgainthekitchen.com%2Fred-borscht-with-pork-ribs%2F&media=https%3A%2F%2Fwww.olgainthekitchen.com%2Fwp-content%2Fuploads%2F2017%2F03%2FClassic-Red-Borscht-Beet-Soup-3-1.jpg&description=&is_video=false)\n\n*This classic red borscht with ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.*\n\n- 4-5 **pork baby back ribs**\n- 2 [**dried bay leaves**](https:\/\/amzn.to\/2Geriy6)\n- 2 large Yukon **gold potatoes** - peeled and cubed\n- 2 medium **red beets** - peeled and grated\n- 1 1\/2 cups **green cabbage** - shredded\n- 1 medium **yellow onion** - finely chopped\n- 2 medium **carrots** - grated or julienned\n- 8 oz **canned pork beans** - rinsed in cold water\n- 2-3 teaspoons **kosher salt** \\- or to taste\n- 3 tablespoons **grapeseed oil** (vegetable okay too)\n- **sour cream** - for serving\n- fresh dill for garnish - optional\n- 10-12 cups **cold water** - for soup\n- additional water for cooking and rinsing meat\n\nCook ModePrevent your screen from going dark\n\n- Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot.\n- Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.\n- Peel, grate and\/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use.\n- In a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside.\n- Once ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins.\n- Add 1 1\/2 cups shredded green cabbage and sautéed onion\/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork.\n- Add rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.\n- Serve with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.\n\n- I like to purchase ribs at Costco as they have lots of meat on them.\n- You may use cubed pork meat in place of ribs. Follow the same procedure, but cook cubed meat for 25-30 minutes.\n- [Shredded](https:\/\/amzn.to\/2ZEmOYV) green cabbage can be substituted for purple cabbage in the same amount asked in recipe. The color of borscht will slightly be different.\n- [Canned beans](https:\/\/amzn.to\/2PzSOxI) can be replaced for any other beans to your preference.","meta_canonical":null}

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Boilerpipe Text	by Olga Nagorna February 21, 2023 This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beets, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. This post may contain affiliate links. Read my disclosure policy . The Red Borscht is one of the family-favorite soup recipes that is always in demand and regularly on the menu. There are many varieties of this dish and all remarkable in their own way. Our classic version of this recipe had been in our family since forever. Many red borscht recipes call for tomato paste, vinegar or lemon juice to bring out the ruby red color in this dish. I have tried adding vinegar to borscht, but it tends to shorten the time of freshness of cooked borscht. It turns out too sour by the end of the day. Keeping it simple and classic will keep this dish fresh-like next day. The secret to the bright red color in borscht is hidden in the beets. I like to use Trader Joe’s beets as they always make borscht so vibrant. Beets from different grocery stores might bring different results in color. Your soup might turn out ruby red color, bright red or even dark orange. However, the texture and flavor will still be the same. My Family’s Borscht Recipe (Beet Soup): This is our family’s version of the classic borscht recipe and it’s one of the three soups that we regularly have on the menu at our house. Sorrel Soup being one of them. We like to make the Red Borscht with pork ribs. The ribs take longer to cook as you want them to fall off the bones. If you want quicker results – use cubed pork meat instead. Cook them for half hour less than the ribs. Red Borscht is very nutritious and loaded with super tasty and healthy ingredients. Red beets are the focal point of this dish, followed by potatoes, carrots, cabbage and beans. In other words, this dish is packed with iron, potassium, vitamin C, carotene, fiber, protein and much more. It’s the perfect healthy dish to serve for your family. Because of so many delicious ingredients in red borscht, it is really good for infants. I started feeding both of my kids with this soup since they were 6-7 months old. I blended into puree and served at room temperature. It really helped with tummy issues. How to Peel and Cut Beets: Use gloves when handling beets or your hands will stain red for a day (less or more). Peel the beets using a potato peeler . We like to grate beets onto a large hole of grater . The beets will soften once cooked and the texture will match other ingredients used in borscht. Ingredients for Classic Ukrainian Borscht: Pork baby back ribs – the more meat on ribs, the better Large Yukon potatoes Medium red beets Green cabbage Medium yellow onion Medium carrots Pork canned beans Dried bay leaves Grapeseed oil (or vegetable oil) Kosher salt Sour cream for serving Fresh dill for garnish – optional Water Prepare all of the ingredients while pork ribs are cooking. It will make the process of soup making faster and much easier. Start by peeling, chopping, grating, slicing and dicing all of the vegetables for borscht. Transfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use. How to Make Classic Red Borscht with Pork Ribs: 1. Place rinsed ribs into a large soup pot (6 qt) or dutch oven and cover with water. Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs and place back into the pot. Add cold water, bay leaves and kosher salt . Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones. 2. Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in strainer until ready to use. 3. In a small skillet over medium heat, add grapeseed oil and saute chopped yellow onion for 4-5 minutes until softened and translucent. Add julienned carrots and continue to saute for another 4-5 minutes or until softened (adding more oil if it seems too dry). Turn off heat, set aside. 4. Once ribs are cooked, increase heat to medium and add grated red beets and cubed gold potatoes to the pot. Bring to a boil, cook for 10 minutes. 5. Add shredded green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork. 6. Add rinsed pork beans , cook for 1-2 minutes. Add more salt to taste (I added 2 teaspoons kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld. 7. Serve with a dollop of sour cream and fresh bread . Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day. These Dishes are Regularly on the Menu at our House: Deruny (Ukrainian Potato Pancakes) – served as main dish, side dish or snack Easy Fluffy Pancakes – fluffy and delicious every time Marinated Baked Chicken Tenderloins – kids’ favorite Sweet BBQ Pork Ribs in Slow Cooker – the best BBQ ribs you’ll ever have Ukrainian Oven Roasted Cabbage with Pork – simple, easy and satisfying with each bite Ukrainian Pork Meatballs (kotlety) with Pasta – always in demand, freezer-friendly Print Comments Pin This classic red borscht with ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. 4-5 pork baby back ribs 2 dried bay leaves 2 large Yukon gold potatoes - peeled and cubed 2 medium red beets - peeled and grated 1 1/2 cups green cabbage - shredded 1 medium yellow onion - finely chopped 2 medium carrots - grated or julienned 8 oz canned pork beans - rinsed in cold water 2-3 teaspoons kosher salt - or to taste 3 tablespoons grapeseed oil (vegetable okay too) sour cream - for serving fresh dill for garnish - optional 10-12 cups cold water - for soup additional water for cooking and rinsing meat Cook Mode Prevent your screen from going dark Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot. Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones. Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use. In a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside. Once ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins. Add 1 1/2 cups shredded green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork. Add rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld. Serve with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day. I like to purchase ribs at Costco as they have lots of meat on them. You may use cubed pork meat in place of ribs. Follow the same procedure, but cook cubed meat for 25-30 minutes. Shredded green cabbage can be substituted for purple cabbage in the same amount asked in recipe. The color of borscht will slightly be different. Canned beans can be replaced for any other beans to your preference.
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[Home](https://www.olgainthekitchen.com/) [Recipes](https://www.olgainthekitchen.com/recipe-index/) [Soups](https://www.olgainthekitchen.com/category/recipes/soups/) Classic Red Borscht with Ribs # Classic Red Borscht with Ribs - by [Olga Nagorna](https://www.olgainthekitchen.com/about/) - February 21, 2023 - [26 comments](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comments) - [Pin]("Pin") - [SaveSaved](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/) - [Jump to Recipe](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#recipe) This Classic Red Borscht with Ribs* (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beets, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.* ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-14.jpg) This post may contain affiliate links. Read my [disclosure policy](https://www.olgainthekitchen.com/disclosure/). The Red Borscht is one of the family-favorite soup recipes that is always in demand and regularly on the menu. There are many varieties of this dish and all remarkable in their own way. Our classic version of this recipe had been in our family since forever. Many red borscht recipes call for tomato paste, vinegar or lemon juice to bring out the ruby red color in this dish. I have tried adding vinegar to borscht, but it tends to shorten the time of freshness of cooked borscht. It turns out too sour by the end of the day. Keeping it simple and classic will keep this dish fresh-like next day. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-2.jpg) The secret to the bright red color in borscht is hidden in the beets. I like to use Trader Joe’s beets as they always make borscht so vibrant. Beets from different grocery stores might bring different results in color. Your soup might turn out ruby red color, bright red or even dark orange. However, the texture and flavor will still be the same. ## My Family’s Borscht Recipe (Beet Soup): This is our family’s version of the classic borscht recipe and it’s one of the three soups that we regularly have on the menu at our house. [Sorrel Soup](https://www.olgainthekitchen.com/shchavel-borscht-sorrel-soup/) being one of them. We like to make the Red Borscht with pork ribs. The ribs take longer to cook as you want them to fall off the bones. If you want quicker results – use cubed pork meat instead. Cook them for half hour less than the ribs. Red Borscht is very nutritious and loaded with super tasty and healthy ingredients. Red beets are the focal point of this dish, followed by potatoes, carrots, cabbage and beans. In other words, this dish is packed with iron, potassium, vitamin C, carotene, fiber, protein and much more. It’s the perfect healthy dish to serve for your family. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-6.jpg) Because of so many delicious ingredients in red borscht, it is really good for infants. I started feeding both of my kids with this soup since they were 6-7 months old. I blended into puree and served at room temperature. It really helped with tummy issues. ## How to Peel and Cut Beets: - Use gloves when handling beets or your hands will stain red for a day (less or more). - Peel the beets using a [potato peeler](https://amzn.to/2Lg0pxn). - We like to grate beets onto a large hole of [grater](https://amzn.to/2Lfn0Kh). The beets will soften once cooked and the texture will match other ingredients used in borscht. ## Ingredients for Classic Ukrainian Borscht: - Pork baby back ribs – the more meat on ribs, the better - Large Yukon potatoes - Medium red beets - Green cabbage - Medium yellow onion - Medium carrots - [Pork canned beans](https://amzn.to/2NJfHMI) - [Dried bay leaves](https://amzn.to/2ZF9JyF) - Grapeseed oil (or vegetable oil) - [Kosher salt](https://amzn.to/2HCLwCW) - Sour cream for serving - Fresh dill for garnish – optional - Water ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-8.jpg) Prepare all of the ingredients while pork ribs are cooking. It will make the process of soup making faster and much easier. Start by peeling, chopping, grating, slicing and dicing all of the vegetables for borscht. Transfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use. ## How to Make Classic Red Borscht with Pork Ribs: 1\. Place rinsed ribs into a large soup pot (6 qt) or [dutch oven](https://amzn.to/2MOHw6B) and cover with water. Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs and place back into the pot. Add cold water, [bay leaves](https://amzn.to/2zJe35u) and [kosher salt](https://amzn.to/2zKrAcZ). Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones. 2\. Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse [canned beans](https://amzn.to/2PzSOxI) in cold water and keep in [strainer](https://amzn.to/2MLzU4R) until ready to use. 3\. In a small skillet over medium heat, add grapeseed oil and saute chopped yellow onion for 4-5 minutes until softened and translucent. Add [julienned](https://amzn.to/2UoaICi) carrots and continue to saute for another 4-5 minutes or until softened (adding more oil if it seems too dry). Turn off heat, set aside. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Red-Borscht-Beet-Soup-1.jpg) 4\. Once ribs are cooked, increase heat to medium and add [grated](https://amzn.to/2NLRJQO) red beets and cubed gold potatoes to the pot. Bring to a boil, cook for 10 minutes. 5\. Add [shredded](https://amzn.to/2ZEmOYV) green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork. 6\. Add rinsed [pork beans](https://amzn.to/2PzSOxI), cook for 1-2 minutes. Add more salt to taste (I added 2 teaspoons kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld. 7\. Serve with a dollop of sour cream and [fresh bread](https://www.olgainthekitchen.com/white-bread-machine-bread/). Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Red-Borscht-Beet-Soup-2.jpg) ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-16.jpg) ## These Dishes are Regularly on the Menu at our House: - [Deruny (Ukrainian Potato Pancakes)](https://www.olgainthekitchen.com/deruny/) – served as main dish, side dish or snack - [Easy Fluffy Pancakes](https://www.olgainthekitchen.com/mini-buttermilk-pancakes/) – fluffy and delicious every time - [Marinated Baked Chicken Tenderloins](https://www.olgainthekitchen.com/marinated-baked-chicken-tenderloins/) – kids’ favorite - [Sweet BBQ Pork Ribs in Slow Cooker](https://www.olgainthekitchen.com/sweet-bbq-pork-ribs-in-slow-cooker/) – the best BBQ ribs you’ll ever have - [Ukrainian Oven Roasted Cabbage with Pork](https://www.olgainthekitchen.com/ukrainian-oven-roasted-cabbage-with-pork/) – simple, easy and satisfying with each bite - [Ukrainian Pork Meatballs (kotlety) with Pasta](https://www.olgainthekitchen.com/ukrainian-pork-meatballs-kotlety-pasta/) – always in demand, freezer-friendly ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-11.jpg) ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-3-1-180x180.jpg) ## Classic Red Borscht with Pork Ribs 5 from 13 votes Prep Time: 20 minutes minutes Cook Time: 1 hour hour 40 minutes minutes Total Time: 2 hours hours Servings: 10 - [Print](https://www.olgainthekitchen.com/wprm_print/classic-red-borscht-with-pork-ribs) - [Comments](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comments) - [Save](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/) [Saved](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/) - [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.olgainthekitchen.com%2Fred-borscht-with-pork-ribs%2F&media=https%3A%2F%2Fwww.olgainthekitchen.com%2Fwp-content%2Fuploads%2F2017%2F03%2FClassic-Red-Borscht-Beet-Soup-3-1.jpg&description=&is_video=false) This classic red borscht with ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. ### Ingredients - 4-5 pork baby back ribs - 2 [dried bay leaves](https://amzn.to/2Geriy6) - 2 large Yukon gold potatoes - peeled and cubed - 2 medium red beets - peeled and grated - 1 1/2 cups green cabbage - shredded - 1 medium yellow onion - finely chopped - 2 medium carrots - grated or julienned - 8 oz canned pork beans - rinsed in cold water - 2-3 teaspoons kosher salt \- or to taste - 3 tablespoons grapeseed oil (vegetable okay too) - sour cream - for serving - fresh dill for garnish - optional - 10-12 cups cold water - for soup - additional water for cooking and rinsing meat Cook Mode Prevent your screen from going dark ### Instructions - Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot. - Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones. - Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use. - In a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside. - Once ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins. - Add 1 1/2 cups shredded green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork. - Add rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld. - Serve with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day. ### Notes - I like to purchase ribs at Costco as they have lots of meat on them. - You may use cubed pork meat in place of ribs. Follow the same procedure, but cook cubed meat for 25-30 minutes. - [Shredded](https://amzn.to/2ZEmOYV) green cabbage can be substituted for purple cabbage in the same amount asked in recipe. The color of borscht will slightly be different. - [Canned beans](https://amzn.to/2PzSOxI) can be replaced for any other beans to your preference. ## Sign Up for My Email List Something sweet for your inbox! Join others and subscribe to my free email list. You’ll get every new recipe and post as they’re published, plus an email with my most popular tips and recipes. ## You Might Also Like... - ![Shchavel Borscht (sorrel soup) is sour, light, very little ingredients, easy to make and very popular dish among Ukrainian families. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2018/07/Sorrel-Soup-285x428.jpg) [Shchavel Borscht (Sorrel Soup)](https://www.olgainthekitchen.com/shchavel-borscht-sorrel-soup/) 1 hour hr 35 minutes mins - ![Easy Chicken and Rice Soup has simple ingredients, but it’s so comforting and hearty. It is quick and easy, loaded with fresh vegetables and rice, making it a great weeknight meal. \#chickensoup \#chickenricesoup \#soup \#olgainthekitchen \#easyrecipe \#dinner \#potatosoup \#chickenbreast \#chicken](https://www.olgainthekitchen.com/wp-content/uploads/2020/04/Easy-Chicken-and-Rice-Soup-Recipe-285x428.jpg) [Easy Chicken and Rice Soup](https://www.olgainthekitchen.com/chicken-rice-soup/) 30 minutes mins - ![Ukrainian Oven Roasted Cabbage with pork: simple, comfortable, classic, yet juicy, sweet and sour meal. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2018/03/Oven-Roasted-Cabbage-with-Pork-285x428.jpg) [Ukrainian Oven Roasted Cabbage with Pork](https://www.olgainthekitchen.com/ukrainian-oven-roasted-cabbage-with-pork/) 2 hours hrs 5 minutes mins - ![These are classic Ukrainian Potato Pancakes also called Deruny. Serve for breakfast, as an appetizer or side dish. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2019/01/Deruny-Ukrainian-Potato-Pancakes-featured1200x1600-285x428.jpg) [Deruny (Ukrainian Potato Pancakes)](https://www.olgainthekitchen.com/deruny/) 23 minutes mins ## Leave a Comment [Cancel reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#respond) ## Reader Comments & Reviews - ### Genny says: October 4, 2025 ![5 stars](https://www.olgainthekitchen.com/wp-content/themes/oitk2022/images/stars-5.svg?v=3) Wonderful traditional recipe!!\! I omit the beans though. - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-52479) - ### Olga in the Kitchen says: November 4, 2025 So glad you enjoyed it, Genny\! - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-54345) - ### Kat says: March 20, 2024 ![5 stars](https://www.olgainthekitchen.com/wp-content/themes/oitk2022/images/stars-5.svg?v=3) Wonderful! Made it for company tonight and they loved it! Will definitely make again\! - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-27569) - ### Olga in the Kitchen says: March 20, 2024 So glad you enjoyed it, Kat\! - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-27590) - ### Karen says: February 7, 2024 ![5 stars](https://www.olgainthekitchen.com/wp-content/themes/oitk2022/images/stars-5.svg?v=3) Delicious recipe! I’ve made this multiple times and it’s always excellent. Yummy\! - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-26278) - ### Olga in the Kitchen says: February 7, 2024 I’m so glad you enjoyed it\! - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-26280) - ### Robert Harper says: October 22, 2023 This recipe looks great. I love to smoke meat, and I have smoked my ribs for recipe for little bit, no more than 150 degree heat for 1 hour, to get a little smoked flavor in the meat for an Asian rib recipe I do. What is your opinion if I smoked the ribs one hour as I mentioned? I just like to experiment with having a little smoke flavor Fall is coming and looks great\! - [Reply](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comment-23742) - ### Olga in the Kitchen says: October 26, 2023 I haven’t tried smoked ribs, but it would definitely be slightly different flavor of borscht. If you do try to experiment, please share with us how it turned out. 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Readable Markdown	- by [Olga Nagorna](https://www.olgainthekitchen.com/about/) - February 21, 2023 This Classic Red Borscht with Ribs* (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beets, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world.* ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-14.jpg) This post may contain affiliate links. Read my [disclosure policy](https://www.olgainthekitchen.com/disclosure/). The Red Borscht is one of the family-favorite soup recipes that is always in demand and regularly on the menu. There are many varieties of this dish and all remarkable in their own way. Our classic version of this recipe had been in our family since forever. Many red borscht recipes call for tomato paste, vinegar or lemon juice to bring out the ruby red color in this dish. I have tried adding vinegar to borscht, but it tends to shorten the time of freshness of cooked borscht. It turns out too sour by the end of the day. Keeping it simple and classic will keep this dish fresh-like next day. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-2.jpg) The secret to the bright red color in borscht is hidden in the beets. I like to use Trader Joe’s beets as they always make borscht so vibrant. Beets from different grocery stores might bring different results in color. Your soup might turn out ruby red color, bright red or even dark orange. However, the texture and flavor will still be the same. ## My Family’s Borscht Recipe (Beet Soup): This is our family’s version of the classic borscht recipe and it’s one of the three soups that we regularly have on the menu at our house. [Sorrel Soup](https://www.olgainthekitchen.com/shchavel-borscht-sorrel-soup/) being one of them. We like to make the Red Borscht with pork ribs. The ribs take longer to cook as you want them to fall off the bones. If you want quicker results – use cubed pork meat instead. Cook them for half hour less than the ribs. Red Borscht is very nutritious and loaded with super tasty and healthy ingredients. Red beets are the focal point of this dish, followed by potatoes, carrots, cabbage and beans. In other words, this dish is packed with iron, potassium, vitamin C, carotene, fiber, protein and much more. It’s the perfect healthy dish to serve for your family. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-6.jpg) Because of so many delicious ingredients in red borscht, it is really good for infants. I started feeding both of my kids with this soup since they were 6-7 months old. I blended into puree and served at room temperature. It really helped with tummy issues. ## How to Peel and Cut Beets: - Use gloves when handling beets or your hands will stain red for a day (less or more). - Peel the beets using a [potato peeler](https://amzn.to/2Lg0pxn). - We like to grate beets onto a large hole of [grater](https://amzn.to/2Lfn0Kh). The beets will soften once cooked and the texture will match other ingredients used in borscht. ## Ingredients for Classic Ukrainian Borscht: - Pork baby back ribs – the more meat on ribs, the better - Large Yukon potatoes - Medium red beets - Green cabbage - Medium yellow onion - Medium carrots - [Pork canned beans](https://amzn.to/2NJfHMI) - [Dried bay leaves](https://amzn.to/2ZF9JyF) - Grapeseed oil (or vegetable oil) - [Kosher salt](https://amzn.to/2HCLwCW) - Sour cream for serving - Fresh dill for garnish – optional - Water ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-8.jpg) Prepare all of the ingredients while pork ribs are cooking. It will make the process of soup making faster and much easier. Start by peeling, chopping, grating, slicing and dicing all of the vegetables for borscht. Transfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use. ## How to Make Classic Red Borscht with Pork Ribs: 1\. Place rinsed ribs into a large soup pot (6 qt) or [dutch oven](https://amzn.to/2MOHw6B) and cover with water. Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs and place back into the pot. Add cold water, [bay leaves](https://amzn.to/2zJe35u) and [kosher salt](https://amzn.to/2zKrAcZ). Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones. 2\. Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse [canned beans](https://amzn.to/2PzSOxI) in cold water and keep in [strainer](https://amzn.to/2MLzU4R) until ready to use. 3\. In a small skillet over medium heat, add grapeseed oil and saute chopped yellow onion for 4-5 minutes until softened and translucent. Add [julienned](https://amzn.to/2UoaICi) carrots and continue to saute for another 4-5 minutes or until softened (adding more oil if it seems too dry). Turn off heat, set aside. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Red-Borscht-Beet-Soup-1.jpg) 4\. Once ribs are cooked, increase heat to medium and add [grated](https://amzn.to/2NLRJQO) red beets and cubed gold potatoes to the pot. Bring to a boil, cook for 10 minutes. 5\. Add [shredded](https://amzn.to/2ZEmOYV) green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 minutes or until potatoes can be easily pierced with fork. 6\. Add rinsed [pork beans](https://amzn.to/2PzSOxI), cook for 1-2 minutes. Add more salt to taste (I added 2 teaspoons kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld. 7\. Serve with a dollop of sour cream and [fresh bread](https://www.olgainthekitchen.com/white-bread-machine-bread/). Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day. ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Red-Borscht-Beet-Soup-2.jpg) ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-16.jpg) ## These Dishes are Regularly on the Menu at our House: - [Deruny (Ukrainian Potato Pancakes)](https://www.olgainthekitchen.com/deruny/) – served as main dish, side dish or snack - [Easy Fluffy Pancakes](https://www.olgainthekitchen.com/mini-buttermilk-pancakes/) – fluffy and delicious every time - [Marinated Baked Chicken Tenderloins](https://www.olgainthekitchen.com/marinated-baked-chicken-tenderloins/) – kids’ favorite - [Sweet BBQ Pork Ribs in Slow Cooker](https://www.olgainthekitchen.com/sweet-bbq-pork-ribs-in-slow-cooker/) – the best BBQ ribs you’ll ever have - [Ukrainian Oven Roasted Cabbage with Pork](https://www.olgainthekitchen.com/ukrainian-oven-roasted-cabbage-with-pork/) – simple, easy and satisfying with each bite - [Ukrainian Pork Meatballs (kotlety) with Pasta](https://www.olgainthekitchen.com/ukrainian-pork-meatballs-kotlety-pasta/) – always in demand, freezer-friendly ![This Classic Red Borscht with Ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. \\| olgainthekitchen.com](https://www.olgainthekitchen.com/wp-content/uploads/2017/03/Classic-Red-Borscht-Beet-Soup-11.jpg) - [Print](https://www.olgainthekitchen.com/wprm_print/classic-red-borscht-with-pork-ribs) - [Comments](https://www.olgainthekitchen.com/red-borscht-with-pork-ribs/#comments) - [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.olgainthekitchen.com%2Fred-borscht-with-pork-ribs%2F&media=https%3A%2F%2Fwww.olgainthekitchen.com%2Fwp-content%2Fuploads%2F2017%2F03%2FClassic-Red-Borscht-Beet-Soup-3-1.jpg&description=&is_video=false) This classic red borscht with ribs (beet soup) is a traditional Ukrainian dish, loaded with vegetables such as potatoes, beet, cabbage, carrots and more. This hearty soup is very popular and loved by so many all around the world. - 4-5 pork baby back ribs - 2 [dried bay leaves](https://amzn.to/2Geriy6) - 2 large Yukon gold potatoes - peeled and cubed - 2 medium red beets - peeled and grated - 1 1/2 cups green cabbage - shredded - 1 medium yellow onion - finely chopped - 2 medium carrots - grated or julienned - 8 oz canned pork beans - rinsed in cold water - 2-3 teaspoons kosher salt \- or to taste - 3 tablespoons grapeseed oil (vegetable okay too) - sour cream - for serving - fresh dill for garnish - optional - 10-12 cups cold water - for soup - additional water for cooking and rinsing meat Cook ModePrevent your screen from going dark - Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot. - Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones. - Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use. - In a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside. - Once ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins. - Add 1 1/2 cups shredded green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork. - Add rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld. - Serve with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day. - I like to purchase ribs at Costco as they have lots of meat on them. - You may use cubed pork meat in place of ribs. Follow the same procedure, but cook cubed meat for 25-30 minutes. - [Shredded](https://amzn.to/2ZEmOYV) green cabbage can be substituted for purple cabbage in the same amount asked in recipe. The color of borscht will slightly be different. - [Canned beans](https://amzn.to/2PzSOxI) can be replaced for any other beans to your preference.
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