Ingredients
Method
Make the Broth
- 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.
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.
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.
Prepare the Zazharka
- 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.
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.
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.
Notes
Storage
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 Borsch
- 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
- 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.