Hot Ukrainian borscht is an adaptable Eastern European soup built on a deeply flavored pork broth layered with shredded beets, cabbage, and potatoes, then brightened with fresh dill and lemon juice. The long braise yields tender meat and a balanced, earthy-sweet broth that defines Ukrainian comfort food.
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Combine all ingredients in Dutch oven and bring to boil over high heat. Adjust heat to simmer and cook, covered, until pork is tender, about 2 hours, occasionally skimming foam off surface.
Transfer pork to large plate or cutting board. Discard onion, carrot, and bay leaves. When pork is cool enough to handle, cut into bite-size pieces (it's OK if meat starts to shred). Skim fat from surface of broth. (Alternatively, cool broth completely and refrigerate overnight. Refrigerate pork separately.)
Reserve ½ cup broth. In Dutch oven, bring remaining broth to boil over high heat. Add potatoes, cabbage, and ½ teaspoon salt. Adjust heat to maintain gentle simmer and cook, covered, until potatoes are just tender, 8 to 10 minutes.
Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add beets, carrots, and ½ teaspoon salt and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in tomato paste (mixture will be thick) and cook until fragrant and tomato paste is slightly darkened in color, 1 to 2 minutes. Slowly add reserved broth, scraping bottom of pan to loosen any browned bits.
Add beet mixture to Dutch oven and stir gently to combine. Cover and simmer for 5 minutes. Stir in pork, dill, lemon juice, and remaining ½ teaspoon salt. Season with salt, pepper, and lemon juice to taste. Portion borscht into bowls and garnish each serving with more dill. Serve. (Borscht can be refrigerated for up to 3 days or frozen for up to 4 months.)
Refrigerate finished borscht in an airtight container for up to 3 days, or freeze for up to 4 months. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through; add a splash of water or broth if the soup thickens upon standing.
Dutch oven · 12-inch skillet
Yes. Cool the broth completely and refrigerate pork separately after step 2, then proceed with the recipe. Finished borscht keeps refrigerated for up to 3 days or frozen for up to 4 months.
Simmer covered for about 2 hours until the pork is tender enough to cut into bite-size pieces or shred easily with a fork.
Pork shoulder or pork belly work well; choose a well-marbled cut that will remain moist after 2 hours of simmering. Adjust cooking time slightly if using a thinner piece.
Dried dill can substitute at half the amount (about 2½ teaspoons total), though fresh dill's bright flavor is traditional. Parsley is an alternative but less authentic.
Lemon is key to the bright finish. If unavailable, a small amount of vinegar (red or white) provides similar acidity and tang.
