Ukrainian Borscht with Pork or Beef

Name: Ukrainian Borscht with Pork or Beef
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 500 g bone-in pork or beef for soup; 2 l cold water; 3 whole medium potatoes, diced; 1 whole large carrot, grated; 1 whole large beetroot, grated; 1 whole large onion, diced; 400 g white cabbage, thinly sliced; 3 tbsp tomato paste; 2 tbsp vegetable oil; 2 whole garlic cloves, minced; 2 whole bay leaves; 1 tsp salt, plus to taste; 1/2 tsp black pepper; 2 tbsp chopped dill or parsley

A beet-red Ukrainian soup with tender meat, cabbage, potatoes and a tomato-rich broth.

By Savva LoginovUpdated October 2, 2026

Total 2 hrMakes 6 servings

Jump to Recipe

This version of Ukrainian borscht uses meat broth, beetroot, cabbage, potato and tomato for a balanced sweet-sour soup. The source’s URL is misspelled, but its post describes borscht. Simmer the meat until tender, cook the beet with tomato separately to preserve its colour, and add cabbage according to how much bite you prefer. A short rest before serving lets the broth settle; offer sour cream and herbs separately. Place meat, water and bay leaves in a pot. Bring slowly to a simmer, skim foam and cook gently 60 to 90 minutes until meat is tender. Remove meat and strain broth if desired. Cut meat from bone. Heat oil in a skillet and cook onion and carrot 5 minutes.

How to tell when it is ready

Stir in garlic, salt and pepper. Rest 10 minutes, then serve with herbs and sour cream if desired.

Tips

Place meat, water and bay leaves in a pot.
Remove meat and strain broth if desired.
Add beet and tomato paste with a ladle of broth.
Return broth and meat to the pot.

Troubleshooting

If the soup is too thick, add hot broth.
If beet colour fades, add a small squeeze of lemon at the end.

Substitutions

Use vegetable broth for a meat-free soup.
Use beef instead of pork, allowing extra simmer time if needed.

Variations

Add cooked white beans.
Use a little lemon juice to sharpen the broth.

Serving suggestions

Serve with rye bread.
Offer sour cream on the side.
Top with dill or parsley.
Add garlic bread alongside.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months.

Storage

Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months.

Food safety

Simmer meat until tender and reheat soup to 74°C (165°F). Refrigerate leftovers promptly.

Frequently asked questions

Can I make the borscht without meat?

Yes. Use vegetable broth and add beans or mushrooms for more substance.

How should I store ukrainian borscht with pork or beef?

Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months.

Serve with rye bread. Refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Ukrainian Borscht with Pork or Beef