Easy Ukrainian Borscht Recipe
This easy Ukrainian borscht recipe is a comforting and flavorful beet soup with tender pork, vibrant vegetables, and a hint of tanginess from vinegar and dill. Perfect for cozy evenings, this hearty dish is a simplified take on a classic family favorite, offering rich, earthy flavors with a balance of sweetness and acidity.
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.
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