Borscht (Beet Soup)
A hearty Eastern European beet soup with tender pork, vibrant beets, and creamy sour cream, perfect for comforting family meals or cold winter days.
Ingredients
Instructions
- Place pork neck bones in a pot with enough water to cover and bring to a boil.
- Parboil the bones, then remove and set aside.
- Peel and grate the fresh beets into strips.
- Add salt to taste and cook the bones and beets together for 1 1/2 hours.
- Cube 5 pounds of potatoes and add to the pot, cooking until tender.
- In a separate bowl, mix sour cream with 2 tablespoons of white vinegar.
- Add a few tablespoons of hot liquid from the pot to the sour cream mixture and stir well.
- Gradually add the sour cream mixture back into the pot, stirring constantly to thicken the soup.
Tips & Substitutions
For a deeper flavor, consider adding a bay leaf or a sprig of dill while cooking the bones and beets. If fresh beets are unavailable, canned beets can be used, though they may alter the texture slightly. Adjust the sour cream and vinegar to your taste; you can also swap in Greek yogurt for a lighter option. Taste and adjust salt as needed.
Serving Suggestions
Serve borscht hot with a dollop of the sour cream mixture on top for a creamy contrast. It pairs beautifully with crusty bread or a side of garlic toast. For an extra touch, garnish with fresh dill or parsley. This soup is also delightful alongside dishes like Czar Czandwich or a simple salad.
Storage & Reheating
Store any leftover borscht in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove over low heat, adding a splash of water if it’s too thick. Borscht can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Borscht (Beet Soup) contains roughly 485 calories, with 10g protein, 81g carbohydrates, and 14g fat. It is an excellent source of iron (39% of the Daily Value), potassium (37% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1082mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for borscht?
Yes, you can substitute pork neck bones with beef or chicken bones if you prefer. Just keep in mind that different meats will alter the flavor profile slightly, so adjust seasoning accordingly.
Is borscht supposed to be sweet?
Traditionally, borscht has a balance of sweet and savory flavors. The natural sweetness of the beets is complemented by the tang from the vinegar and sour cream. If you prefer a sweeter soup, you can add a small amount of sugar to taste.
Can I make borscht vegetarian?
Absolutely! To make a vegetarian version, simply omit the meat and use vegetable broth instead of water for cooking the beets and potatoes. You can add other vegetables like carrots and cabbage for added flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).