PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Let this lighter soup be your go-to meal as you enter into spring. Loaded with beets and potatoes, this borscht is the perfect in between on a cool spring day.
As kids, my sister and I spent many weekends staying with my Polish/Ukrainian Grandparents. At one point in time, we lived right down the street from them, but to us visiting their house still somehow felt like venturing into another world.
My Grandma being big on tradition and my Grandpa being very much a creature of habit meant that on both counts, our visits rarely deviated from a routine. On Friday night, we ate dinner at the Polish Home. There we shared fried fish and large platters of potato and cheese pierogi. If I was lucky, I got to have a 7-Up too (It was the only time I was allowed to drink soda!). 
Saturdays were spent lounging around, reading “The Funnies” (comics) in the paper, and watching my Grandma cook, before heading to church later in the evening. The dishes that she made were the typical Ukrainian fare, which she grew up with, including golumpki (stuffed cabbage) and borscht (beet soup). This is her recipe for borscht.
If you have ever searched for a borscht recipe before, then you might know that there are hundreds of variations. My Grandma thought it necessary to use a sparerib for the flavor that the fat imparts. If you prefer, you can omit the meat altogether and make a Vegetarian version of this soup as I often do. You must include the potatoes, however, as they not only thicken the broth, but soak up all of that gorgeous red beet color too!
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For another unique way to use potatoes, check out these truffles and find the recipe here.
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Ukrainian Borscht and Potatoes
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A lighter take on borscht, perfect for spring. Loaded with beets and potatoes, its hearty yet refreshing.
Ingredients
- 3 medium-size red beets
- 8 cups (1893 ml) water
- 1 tbsp olive oil
- 1 small piece pork sparerib (about 3 ribs)
- 2 tbsp tomato paste
- 2 tbsp brown sugar (or coconut sugar)
- 1/2 tsp ground coriander
- 1/2 tsp caraway seeds
- Beet broth
- 2 cups (473 ml) chicken stock (or vegetable stock)
- 1 white onion (chopped)
- 2 carrots (peeled and chopped)
- 3 medium-size red potatoes (scrubbed clean and chopped)
- 1/4 small green cabbage (shredded (about 1 cup shredded))
- 2 tbsp chopped fresh dill
- 1 tsp apple cider vinegar
- Salt and pepper to taste
- Additional chopped dill
- Sour cream or plain yogurt
Instructions
- To make the beet broth, place the beets in a Dutch oven or large pot and cover with water. Bring to a boil over high heat, cover, reduce heat to medium-low, and simmer for 30-40 minutes, until tender. Remove beets, cool, peel, and slice into matchsticks. Strain the broth and set aside.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add spareribs and sear for 3-5 minutes per side. Remove and set aside.
- Add tomato paste, brown sugar, and spices to the pot. Cook, stirring, for 1 minute, until fragrant.
- Add reserved beet broth, stock, onion, carrots, potatoes, and spareribs (with accumulated juices) to the pot. Bring to a boil, cover, reduce heat to medium-low, and simmer for 25 minutes, until vegetables are tender.
- Add cabbage, sliced beets, and dill. Simmer for 5 more minutes.
- Stir in vinegar.
- Serve hot or cold with shredded sparerib (optional). Garnish with dill and sour cream.
Notes
- For a richer flavor, roast the beets before boiling them for the broth.
- To reduce cooking time, use pre-shredded cabbage and pre-cut potatoes.
- Leftover borscht can be stored in the refrigerator for up to 4 days and tastes even better the next day.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Braising
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I make this borscht without using spareribs?
Yes, you can omit the spareribs and make a vegetarian version of the borscht. Just be sure to adjust the seasoning to enhance the flavor.
What kind of beets should I use for this borscht recipe?
You should use fresh, medium-sized beets for the best flavor and texture in your borscht.
How do I prepare the potatoes for this borscht?
Peel and chop the potatoes into small cubes before adding them to the soup, ensuring they cook evenly and integrate well with the other ingredients.
I love this!