Classic Red Borscht with Ribs is a traditional Ukrainian beet soup, full of vegetables like potatoes, beets, cabbage and carrots. This rich, comforting soup is beloved in many households and makes a satisfying family meal.
Red borscht is one of those family-favorite soups that appears again and again on our menu. There are many regional and personal variations, each unique in its own way. The version shared here is a classic one that has been in my family for years: a hearty pork rib broth enriched with grated beets and a mix of root vegetables and cabbage.
Some cooks add tomato paste, vinegar or lemon juice to lock in a brighter red color. I find that acid can make the soup taste overly sour by the end of the day and can reduce its shelf life. For a long-lasting, fresh-tasting borscht I prefer to keep it simple and rely on the beets themselves for color and flavor.
The intensity of the soup’s color depends on the variety and freshness of the beets. Different stores and suppliers can yield shades ranging from deep ruby to bright red or even a warm orange-red, but regardless of the hue, the texture and taste remain true to the dish.
About This Family Borscht
Our family likes to make red borscht with pork baby back ribs because the slow-cooked ribs add depth and richness to the broth. If you prefer a faster option, use cubed pork meat and shorten the cooking time by about 30 minutes. This soup is very nutritious—beets bring iron and antioxidants, potatoes add potassium and energy, carrots supply beta-carotene, and cabbage contributes fiber and vitamin C. With beans included, the soup also offers protein for a well-rounded meal.
Because it contains many simple, wholesome ingredients, this soup is suitable for young children when pureed and served lukewarm. I started giving my children borscht as early as 6–7 months old, blended to a smooth puree, and it helped soothe common tummy issues.
How to Peel and Prepare Beets
- Wear gloves if you want to avoid staining your hands—beet juice can leave a red tint for a day or more.
- Peel beets with a vegetable peeler or a paring knife.
- Grate the beets on the large side of a box grater; grated beets soften during cooking and blend easily with the other vegetables.
Ingredients for Classic Ukrainian Borscht
- 4–5 pork baby back ribs (more meat on the ribs is better)
- 2 large Yukon gold potatoes, peeled and cubed
- 2 medium red beets, peeled and grated
- 1½ cups shredded green cabbage
- 1 medium yellow onion, finely chopped
- 2 medium carrots, grated or julienned
- 8 oz canned pork beans, rinsed
- 2–3 teaspoons kosher salt, or to taste
- 3 tablespoons grapeseed oil or other vegetable oil
- Sour cream for serving
- Fresh dill for garnish (optional)
- 10–12 cups cold water for the soup, plus additional water for cooking and rinsing meat
How to Make Classic Red Borscht with Pork Ribs
- Rinse the ribs and place them in a large soup pot or Dutch oven. Cover with water (about 1–2 inches above the ribs). Bring to a boil over medium-high heat. As soon as it boils, drain the water and discard the foam. Rinse the ribs briefly to remove remaining foam, then return them to the pot.
- Add 10–12 cups of cold water, two dried bay leaves, and 1 teaspoon kosher salt. Cover and bring to a boil, then reduce to a gentle simmer. Keep at a light boil for about 1 hour, until the meat is tender and starts to fall from the bones.
- While the ribs cook, prepare the vegetables: peel and cube potatoes and keep them in cold water to prevent discoloration; peel and grate the beets; shred the cabbage; chop the onion; and grate or julienne the carrots. Rinse the canned beans in cold water and set aside.
- In a small skillet over medium heat, warm 3 tablespoons grapeseed oil. Sauté the chopped onion for 4–5 minutes until soft and translucent. Add the carrots and continue to cook for another 4–5 minutes until tender. Turn off the heat and set the mixture aside.
- When the ribs are cooked, increase the heat to medium and add the grated beets and cubed potatoes to the pot. Bring to a boil and cook for about 10 minutes.
- Add the shredded cabbage and the sautéed onion-and-carrot mixture. Bring the soup back to a boil and cook for 5–7 minutes, or until the potatoes are easily pierced with a fork.
- Stir in the rinsed beans and heat for 1–2 minutes. Taste and add additional salt if needed (about 2 teaspoons total is a common amount). Turn off the heat and let the pot rest, covered, for 20–30 minutes so the flavors meld.
- Serve hot with a dollop of sour cream and fresh bread. Refrigerate leftovers once cooled and reheat gently the next day—the flavor often improves after resting.
Notes and Variations
- If you prefer, substitute cubed pork shoulder or stew meat for ribs and cook for 25–30 minutes after simmering, rather than the full hour.
- You can use purple cabbage instead of green cabbage; the flavor is similar though the soup color will vary slightly.
- Any canned beans can replace the pork beans if you prefer a different variety.
- Buy ribs with more meat on them for the most satisfying texture and flavor.
Other Dishes We Make Often
- Deruny (Ukrainian potato pancakes)
- Easy fluffy pancakes
- Marinated baked chicken tenderloins
- Sweet BBQ pork ribs in the slow cooker
- Ukrainian oven-roasted cabbage with pork
- Ukrainian pork meatballs (kotlety) with pasta
