A traditional Eastern European family recipe made with tender pork, vibrant beets, and plenty of fresh vegetables. This rich homemade borscht is deeply comforting and tastes even better the next day.

Why You’ll Love This Recipe

• Rich, flavorful pork broth
• Beautiful deep ruby-red color
• Perfect balance of sweet, savory, and slightly tangy flavors
• Even better on Days 2 and 3
• Great for meal prep and freezing
• Feeds a large family with leftovers

Ingredients for Red Borscht

For the Broth

• 4 lb (1.8 kg) boneless pork shoulder
• 5 quarts (5 liters) cold water
• 5–7 whole black peppercorns (optional)
• 3 bay leaves
• 600 g Yukon Gold potatoes, peeled and cut into medium cubes
• ½ medium green cabbage, finely shredded
• 2½ Tbsp salt, divided
• Freshly cracked black pepper, to taste
• Vegeta sesonong

For the Zazharka

• 3–4 Tbsp avocado oil or olive oil
• 1½ large yellow onions, finely diced
• 2–3 large carrots, grated
• 700 g beets, peeled and grated
• 4–5 Tbsp tomato paste
• 2 Tbsp fresh lemon juice
• 4–5 garlic cloves, pressed
• 1 Tbsp ground coriander

Instructions

1 – Make the Broth for borscht

Place the pork shoulder into a large 8-quart stockpot or Dutch oven and pour in 5 quarts of cold water.

Bring to a gentle boil over medium-high heat.

As foam rises to the surface, carefully skim it off using a spoon or fine mesh skimmer. Removing the foam creates a cleaner, clearer broth.

If using whole peppercorns, add them after skimming.

Reduce the heat to low, partially cover, and simmer gently for 1½–2 hours, or until the pork is fork tender.

 2 – Remove and Cut the Pork

Transfer the cooked pork to a cutting board.

Once cool enough to handle, cut it into bite-sized pieces, removing excess fat if desired.

Return the pork to the broth.

3 – Cook the Potatoes

Add the potatoes to the broth.

Season with 2 tablespoons of the salt and 1 tablespoon vegeta seasoning

Simmer for 15 minutes.

4 – Prepare the Zazharka for borscht

While the potatoes cook, heat oil in a large skillet.

Cook the onions for about 5 minutes until soft.

Add the grated carrots and cook another 5 minutes.

Stir in the grated beets.

Immediately pour the 2 tablespoons fresh lemon juice over the beets. This helps preserve their vibrant red color while adding a subtle brightness to the finished soup.

Add:

• tomato paste
• ground coriander

Cook for another minute.

Add one ladle of hot broth from the soup and stir everything together.

Cover and simmer for 10–15 minutes, until the beets are tender.

5 – Finish the Soup

After the potatoes have cooked for 15 minutes, add:

• shredded cabbage
• the entire beet mixture (zazharka)
• the remaining ½ tablespoon salt

Stir well.

Simmer for 10 minutes.

The cabbage should become tender while still keeping a slight bite.

6 – Add Garlic

Turn off the heat.

Stir in the pressed garlic.

Cover the pot with a lid and let the soup rest for 20–30 minutes before serving.

This final resting time makes a huge difference. The garlic softens, the vegetables absorb the broth, and all of the flavors come together beautifully.

Remove the bay leaves before serving.

How to Serve

Serve hot with:

• a generous spoonful of sour cream
• fresh chopped dill
• crusty rye bread
• sourdough bread
• garlic bread or pampushky

Fresh green onions on the side are also delicious.

How to Storage red borscht

One of the best things about homemade Borsch is that it tastes even better after resting.

• Refrigerate for up to 5 days.
• The flavors continue to develop overnight.
• In our family, Day 3 is everyone’s favorite because the broth becomes richer and every vegetable absorbs even more flavor.
• Freeze for up to 3 months.

Tips for the Best Borscht

• Always start with cold water for the richest broth.
• Skim the foam well for a clean, clear soup.
• Lemon juice helps the beets keep their bright ruby-red color.
• Don’t overcook the cabbage—it should stay slightly crisp.
• Allow the soup to rest before serving.
• Borsch is always better the next day.

Variations for red borscht

• Replace pork with beef chuck roast.
• Add white beans for extra protein.
• Use smoked ribs for a smoky flavor.
• Make it vegetarian by replacing the meat broth with vegetable broth and adding mushrooms.

Frequently Asked Questions about Borscht

Why did my Borsch turn orange instead of red?

Usually the beets were cooked without enough acid. Lemon juice (or vinegar) helps preserve the natural red pigments.

Can I use pre-cooked beets?

Yes. Reduce the cooking time of the beet mixture by about half since they are already tender.

Can I freeze Borsch?

Yes. Let it cool completely before freezing. Freeze without sour cream and add fresh sour cream after reheating.

Can I make Borsch ahead of time?

Absolutely. In fact, it’s one of the best soups to prepare ahead because the flavor improves every day.

Can I use red potatoes instead of Yukon Gold?

Yes. Yukon Gold potatoes stay creamier, but red potatoes also work well and hold their shape nicely.

Why do you cook the beets separately?

Cooking the beets with tomato paste and lemon juice develops a deeper flavor while helping them keep their vibrant red color instead of turning brown during cooking.

If you love Eastern European comfort food, here are a few more family favorites

• Thin Slavic Crepes (Blini) – Soft, delicate crepes perfect for both sweet and savory fillings.
• Lazy Napoleon Cake with Pistachio Custard Cream – A simplified version of the classic Napoleon cake with rich pistachio custard and fresh raspberries.
• Waffle Rolls with Dulce de Leche Buttercream (Trubochki) – Crispy, classic waffle rolls filled with creamy dulce de leche buttercream.
• Classic Medovik (Russian Honey Cake) – A traditional layered honey cake with a silky sour cream frosting that’s soft, rich, and even better the next day.
  
• These recipes bring the comforting flavors of Eastern European home cooking to your table with simple, reliable methods and easy-to-follow instructions.