Russian Borscht Recipe

Name: Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork loin; ½ cups cold water; 1 teaspoon salt; 1 medium onion, chopped; 3 beets, peeled and chopped; 2 carrots, chopped; salt and pepper; 1 tablespoon beet kvas (beet kvas is the liquid from pickled beets.); 1 medium potato; 1/2 cup celery, thinly sliced; 3 cups cabbage, shredded; 1 (10 1/2 ounce) can tomato soup; 2 garlic cloves, minced; 1 tablespoon flour; dill weed, chopped; sour cream

Servings: persons

2 lbs pork loin
½ cups cold water
1 teaspoon salt
1 medium onion, chopped
3 beets, peeled and chopped
2 carrots, chopped
salt and pepper
1 tablespoon beet kvas (beet kvas is the liquid from pickled beets.)
1 medium potato
1/2 cup celery, thinly sliced
3 cups cabbage, shredded
1 (10 1/2 ounce) can tomato soup
2 garlic cloves, minced
1 tablespoon flour
dill weed, chopped
sour cream

1
Cover the meat with the cold water in a large stock pot.
2
Add the salt and bring slowly to the boiling point.
3
Skim the top of the water and discard.
4
Cover and simmer for 1 1/2 hours.
5
Remove meat and set aside to cool.
6
Add the onions and beets to the stock pot.
7
Cook for about 20 minutes.
8
Add the potato, celery, and carrot.
9
Continue cooking for about 15minutes.
10
Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
11
Add the cabbage and cook til tender.
12
Be careful not to overcook.
13
Stir in the tomato soup and garlic.
14
Blend the flour with 3 TBS. of cold water.
15
Add some of the soup liquid to the flour and stir till smooth.
16
Add to the borscht.
17
Add the beet kvas and season with salt and pepper.
18
Bring to the boiling point.
19
Flavor with dill weed.
20
Serve with a dollop of sour cream.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs pork loin, ½ cups cold water, 1 teaspoon salt, 1 medium onion, chopped, and more.

Yes, Russian Borscht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Russian Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions