Borscht with Beets and Pork
A rich, colorful, and hearty soup perfect for any season. Made with tender pork and fresh vegetables for deep flavor.
Updated : 22 June, 2025
Easy
About 45 min.
Ingredients
500 grams
Pork
3
Potato
200 grams
Cabbage
1
Onion
1
Carrot
1
Beetroot
2.5 liter
Water
3 tablespoon
Tomato paste
2 tablespoon
Sugar
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
2
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Besides pork, you can use any other type of meat for this dish. Keep in mind that cooking time, flavor, and calorie content will vary. For example, beef takes longer to cook than pork, while chicken breast or turkey cooks faster.
Preparation
Step 1
You can use any part of pork for borscht. I prefer bone-in pork because it gives the broth a rich and aromatic flavor. Peel and rinse all vegetables under running water to remove dirt.
Step 2
Place the pork in a pot, cover with water, and bring to a boil. As it boils, skim off the foam. Simmer the meat for 1 to 1.5 hours until tender. Remove the meat from the bone, cut it into pieces, and return to the strained broth.
Step 3
Cut peeled potatoes into small pieces and add them to the pot with the meat.
Step 4
Thinly slice the cabbage and add it to the pot after the potatoes. Let everything simmer for 15-20 minutes.
Step 5
Finely chop the onion and grate the carrot. Heat a little vegetable oil in a pan and sauté the carrot and onion together for 2-3 minutes. You can add grated beetroot here as well and sauté all together - or separately.
Step 6
Transfer the sautéed vegetables into the pot.
Step 7
In the same pan, add the grated beetroot. Sauté over low heat for 5-7 minutes.
Step 8
The beet will shrink a bit. Add sugar and mix well.
Step 9
Add tomato paste. Heat with the beetroot for 2-3 more minutes, then transfer it all to the pot. Season with salt and spices to taste. Add a couple of garlic cloves (pressed). For aroma, add a bay leaf.
Step 10
Bring the borscht just to a boil, then immediately remove from heat. Don’t let it boil too long, or it will lose its color. Let it sit covered for 15-20 minutes to infuse. Enjoy!