If you’re craving a warm, comforting dish that’s as visually stunning as it is delicious, this classic Ukrainian borscht is just what you need. Known for its deep red hue, this hearty soup is packed with sweet beets, tender pork ribs, and fresh vegetables, all simmered together in a rich, tangy broth.
This easy recipe ensures you’ll achieve authentic flavors without a lot of fuss.
Why Borscht Soup Is So Special
Borscht holds a special place in the hearts of many Eastern European families, especially in Ukraine, where it’s considered a national treasure.
This vibrant soup is made from simple, humble ingredients like beets, cabbage, potatoes, and dill, yet it feels rich and satisfying. It’s also endlessly versatile, with recipes varying from family to family, making each pot a unique expression of tradition.
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One of the standout features of this recipe is its inclusion of pork ribs, which lend a robust, meaty flavor to the broth. It simplifies some of the traditional methods while maintaining the dish’s integrity, making it a perfect choice for both beginners and experienced cooks.
Tips for Making Borscht Perfectly
Crafting the perfect bowl of borscht doesn’t have to be intimidating. Here are a few tips to make the process smooth and enjoyable:
- Start with fresh, quality ingredients. The vibrant color and flavor of your borscht rely heavily on fresh beets, crisp cabbage, and aromatic dill.
- Don’t rush the broth. Simmering the pork ribs for a while ensures a deeply flavorful base that makes the soup irresistible.
- Grate with care. Beets can stain hands and surfaces, so use gloves and a large grater to make prep easier.
- Taste and adjust. The balance of salt, pepper, and vinegar can be tailored to your liking. Don’t be afraid to tweak it for a flavor profile that works for you.
For those with dietary restrictions, this recipe can easily be adapted. Swap the pork broth for vegetable stock and skip the ribs for a vegetarian version. You’ll still get that signature tangy, earthy flavor, but with a lighter feel.
Serving & Storing This Easy Recipe
Once your borscht is ready, serve it piping hot with a dollop of sour cream or a swirl of mayonnaise on top. This not only enhances the creaminess but also provides a pleasant contrast to the soup’s bold flavors.
Sprinkle a little extra dill for garnish, and pair it with crusty bread to complete the meal.
Leftovers are a blessing when it comes to borscht. In fact, the flavors deepen as the soup sits, making it even more delicious the next day.
Store it in an airtight container in the fridge for up to four days or freeze it for up to three months. Reheat gently on the stovetop, and enjoy all over again.
Why This Recipe Stands Out
What makes this borscht recipe truly special is its simplicity and authenticity. It’s easy to prepare, making it a great choice for weeknight meals, yet it’s impressive enough to serve at family gatherings.
The combination of fresh ingredients, hearty broth, and just the right amount of tang ensures every bite is bursting with flavor.
Easy Ukrainian Borscht Recipe
Equipment
- Large soup pot (at least 5½ quarts)
- Skillet
- Grater or food processor with grating attachment
Ingredients
- 11 cups filtered water
- 4 cups chicken broth homemade or low-sodium store-bought
- 1½ pounds baby back pork ribs pork riblets can be substituted
- 2 teaspoons fine sea salt plus more to taste
- 4 tablespoons extra-light olive oil divided
- 3 medium-large beets 1 pound, peeled and coarsely grated
- 2 medium carrots grated
- 3 medium potatoes peeled and chopped into ¼-inch-thick pieces
- 1 large yellow onion diced
- 2 celery stalks chopped
- ¼ cup ketchup
- ½ small head of green cabbage cored and shredded (4 to 5 cups)
- Freshly ground black pepper to taste
- 1 dried bay leaf optional
- ¼ cup finely chopped fresh dill plus more for garnish
- 1 large garlic clove pressed or grated
- 1 teaspoon white vinegar plus more to taste
- Sour cream or mayonnaise for serving
Instructions
- Prepare the Broth: In a large soup pot, combine the water, chicken broth, and pork ribs. Bring everything to a boil over medium-high heat. Reduce the heat to a gentle simmer and allow the broth to cook uncovered. Skim off any foam that rises to the surface to keep the broth clear. Meanwhile, prepare the remaining ingredients.
- Cook the Beets and Carrots: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the grated beets and carrots, stirring often, and cook them for about 10 minutes until softened. Transfer the mixture into the soup pot and simmer for another 20 minutes on low heat. This enhances the soup's flavor and rich color.
- Add the Potatoes and Sauté the Vegetables: Toss the chopped potatoes into the soup pot and cook them on a low boil for 10 minutes. While they cook, heat the remaining 2 tablespoons of olive oil in the same skillet. Sauté the diced onion and celery for about 8 to 10 minutes, or until they are softened and lightly golden. Stir in the ketchup, cook for another minute, and then add this mixture to the soup pot.
- Finish the Soup: Once the ribs are fully cooked and tender, remove them from the soup pot. Let them cool slightly, then use a fork to separate the meat from the bones. Discard the bones and return the shredded meat to the pot. Add the shredded cabbage, garlic, dill, and vinegar, and stir everything together. Let the soup simmer for 5 more minutes over medium heat. Taste and adjust the seasoning with additional salt, black pepper, or vinegar, as needed. If desired, add a bay leaf during this step.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the soup into individual bowls and top each serving with a dollop of sour cream or mayonnaise. Garnish with additional fresh dill for extra flavor.
- Storing Leftovers: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Alternatively, freeze for up to 3 months for longer storage.
Notes
- Wear gloves while handling beets to prevent staining your hands.
- Use a food processor with a grater attachment for quicker beet preparation.
- Adjust the amount of vinegar to balance the sweetness of the soup, depending on the flavor of your beets.
- Total cooking time is around 65 to 70 minutes if all ingredients are prepped in advance.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.