Can I use pork instead of beef for borscht?

Yes—the recipe calls for pork ribs or beef attached to bone. Both work equally well; pork produces a slightly milder, sweeter broth while beef creates a deeper savory base.

How do I know when the meat is tender enough?

The meat should fall away from the bone easily when pierced with a fork, typically 1.5 to 2 hours of simmering depending on the cut and size of your meat.

Can I make borscht ahead of time?

Yes—borscht tastes even better the next day as flavors deepen. Store in the refrigerator up to 4 days or freeze up to 3 months. Reheat gently on the stovetop and add sour cream just before serving.

What's the purpose of grating the beets?

Grating beets increases surface area, allowing them to release their color and sweetness into the broth more quickly and evenly, typically within 20–30 minutes of simmering.

Can I substitute sour cream with another dairy?

Greek yogurt or crème fraîche work as substitutes, though they lack sour cream's distinctive tang. Use the same amount and stir in just before serving to avoid curdling.

Ukrainian Borscht With Beef And Sour Cream

Name: Ukrainian Borscht With Beef And Sour Cream
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Ukrainian
Ingredients: 3 litres / 3 quarts cold water (see Notes); 600g / 1½ lbs pork ribs or beef attached to a bone; 1/2 onion; 1 carrot; 2 celery sticks; 2 bay leaves; 5 peppercorns; 1 tsp salt; 2 medium beets (peeled and grated ); 3 medium potatoes (peeled and cut into 2 inch chunks); 2 medium carrots (grated); 1 medium onion (chopped); 2 cloves garlic (minced); 1 bay leaf; 3 tbsp tomato puree/paste; 1/2 small white cabbage (cored and sliced); 1 lemon juice only (or 1 tsp of white vinegar); salt to taste; pepper to taste

1

In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.

2

Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process.

3

When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables.

4

When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed.

5

Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.

6

Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer.

7

Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds.

8

When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste.

9

Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley.