Grandma's Ultimate Beet Borscht
This cherished recipe, passed down through generations, brings together the heartwarming flavors of Ukrainian comfort food. Taught to me by my mother, who learned it from my beloved 'baba,' this beet borscht is not just a meal—it's a celebration of family traditions and love. With tender pork hock enriching the stock and an array of fresh vegetables, this vibrant soup bursts with flavor and color. The combination of sweet beets and tangy dill creates a delightful balance that's sure to warm your soul. Although the ingredient list might seem vast, the preparation is simple, allowing for a satisfying cooking experience that promises delicious outcomes. Perfect for lunch or as a comforting snack, it makes a wonderful dish to share with friends and family on any occasion.
N/A
Servings
183
Calories
19
Ingredients
Ingredients
Pork hock
1 large (split)
Water
6 cups (or more, as needed to cover)
Garlic cloves
2 (crushed)
Seasoning salt
1 1/2 teaspoons (to taste)
Black pepper
1 1/2 teaspoons (to taste)
Yellow onion
1 large (chopped)
Celery ribs
3 (chopped)
Carrots
2 medium (chopped)
Green beans
1 cup (chopped)
Potato
1 large (chopped)
Dark red beets
4 large (sliced)
Dark red beets
2 medium (grated)
Salt
1 1/2 teaspoons
Beet leaves
2 cups (chopped)
Sweet peas
1 cup
Fresh dill
1/2 cup (or to taste)
Citric acid
1/2-1 teaspoon (or 1 medium citric acid rock)
Sour cream or heavy cream
to serve
Chopped fresh dill
for garnish
Instructions
1
In a large stock pot, place the pork hocks and cover them with cold water (about 6 cups or enough to fully submerge the hocks). Cover the pot and bring the water to a boil over medium-high heat.
2
While the water is heating up, chop the onion, celery, carrots, and green beans into small pieces.
3
Once the water starts boiling, you will notice some foam rising to the top. Carefully pour out this foam along with the water, rinse both the pot and the pork hocks under cold water, and return them to the pot. Refill the pot with 6 cups of clean, cold water.
4
Add the crushed garlic, seasoning salt, pepper, and the chopped vegetables (onions, celery, carrots, and green beans) to the pot.
5
Bring the mixture back to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the pork hock is tender and the meat easily falls off the bone.
6
Remove the pork hock from the pot and set it aside to cool. Keep the stock simmering as you chop the potato and prepare the beets.
7
For the beets, peel them and cut each beet in half lengthwise. Place the cut side down and slice them into thin 1/8-inch slices, then turn them and slice them into smaller pieces for even distribution and better presentation.
8
Add the chopped potato to the pot and return it to a slow boil. Carefully add the sliced beets, ensuring not to let the soup boil vigorously, as this could cause the vibrant color to fade.
9
While the soup is heating, clean the cooled pork hock by removing visible fat and gristle, leaving the meat in larger pieces for shredding later. Return the cleaned meat back into the pot.
10
Simmer the soup slowly until the potato and beets are tender. As they cook, chop the beet stalks and leaves and peel and grate the remaining two beets.
11
Add the sweet peas and the chopped beet leaves to the pot. Wait until the peas are cooked through, then mix in the shredded beets to thicken the soup and rejuvenate its color.
12
Once all vegetables are tender, stir in the fresh dill and half a teaspoon of citric acid. Taste and adjust the seasoning with additional salt or citric acid according to your preference for sourness. Feel free to add more dill if desired.
13
If the soup looks too thick, add more water to achieve your desired consistency, remembering that cream will be added at serving time.
14
For optimal flavor, let the soup cool and refrigerate overnight; the next day, you can skim off any solidified fat. While delicious fresh, this soup tastes even better the second day, allowing the flavors to meld beautifully.
15
Serve hot, garnishing each bowl with a dollop of sour cream or whipped cream, and sprinkle with additional fresh dill for visual appeal.
Nutrition Information
6g
Fat
21g
Carbs
12g
Protein
2.5g
Fiber
1.7g
Sugar
150mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Ultimate Beet Borscht?
It is a cherished Ukrainian comfort food recipe passed down through generations, featuring tender pork hock, fresh vegetables, and a vibrant beet base.
What is the cultural origin of this borscht recipe?
This recipe is a traditional Ukrainian dish, originally taught by a 'baba' (grandmother) and passed down to her children and grandchildren.
What meat is used to make the stock for this borscht?
The recipe uses one large, split pork hock to create a rich and flavorful base for the soup.
How do I prepare the pork hocks for the soup?
Place the pork hocks in a pot with cold water and bring to a boil. Once foam rises, discard the water, rinse both the pot and the hocks, and start fresh with clean water.
Why is the first boil of the pork hocks discarded?
The initial boil is discarded along with the foam to remove impurities, ensuring a clean and clear stock.
What vegetables are added to the stock first?
After cleaning the pork hocks, you add chopped onion, celery, carrots, and green beans along with garlic and seasonings.
How long should the pork hock simmer?
The pork hock should simmer for 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.
What is the recommended way to slice the beets?
Peel the beets and cut them in half lengthwise. Slice them into thin 1/8-inch pieces, then turn and slice into smaller pieces for even distribution.
How do I prevent the borscht from losing its red color?
To keep the vibrant color, avoid letting the soup boil vigorously after the sliced beets have been added.
What should I do with the pork hock meat after simmering?
Remove the meat from the bone, clean away visible fat and gristle, and shred the meat into larger pieces before returning it to the pot.
Why does the recipe call for both sliced and grated beets?
Sliced beets provide texture and presentation, while the grated beets added at the end help thicken the soup and rejuvenate its bright color.
Are the beet leaves used in the recipe?
Yes, two cups of chopped beet leaves and stalks are added toward the end of the cooking process for flavor and nutrition.
When should the sweet peas be added?
The sweet peas should be added along with the chopped beet leaves once the potato and sliced beets are tender.
What ingredient is used to give the soup its sour flavor?
Citric acid (between 1/2 to 1 teaspoon) is used to provide the signature tanginess of Ukrainian borscht.
How much dill is used in the recipe?
The recipe calls for 1/2 cup of fresh dill in the soup, plus additional chopped fresh dill for garnishing each bowl.
What should I do if the soup consistency is too thick?
If the soup looks too thick, simply add more water until you reach your desired consistency.
Why is it better to eat the borscht the next day?
Allowing the soup to refrigerate overnight lets the flavors meld together beautifully and makes it easier to skim off any solidified fat.
How should this borscht be served?
Serve the soup hot, topped with a dollop of sour cream or heavy cream and a sprinkle of fresh dill.
What are the nutritional facts for a serving of this borscht?
One serving contains approximately 183 calories, 6g of fat, 21g of carbohydrates, 12g of protein, and 150mg of sodium.
Is this borscht recipe healthy?
Yes, it is packed with fresh vegetables like beets, carrots, green beans, and celery, providing a good source of fiber and vitamins.
Can I use heavy cream instead of sour cream?
Yes, the recipe suggests either sour cream or whipped heavy cream as a garnish for serving.
How many garlic cloves are in the recipe?
The recipe requires 2 crushed garlic cloves added early in the cooking process.
What type of salt is recommended?
The recipe uses 1 1/2 teaspoons of seasoning salt for the stock and an additional 1 1/2 teaspoons of regular salt.
How many beets total are needed?
You will need 4 large dark red beets to slice and 2 medium dark red beets to grate.
Can this recipe be made vegetarian?
While this specific version uses pork hock, the recipe tags mention vegetarian options, which typically involve using vegetable stock instead of meat.
What kind of beans are used in this borscht?
One cup of chopped green beans is used in the vegetable base of the soup.
Is the potato peeled before adding to the soup?
The recipe calls for one large potato, chopped, which is added after the pork stock is ready.
Can I adjust the level of sourness?
Yes, you can adjust the seasoning with additional salt or citric acid according to your preference for sourness.
What is the fiber content of this recipe?
Each serving contains approximately 2.5g of fiber.
How much water is needed for the final soup?
The recipe starts with 6 cups of water, but more can be added at the end to achieve your desired thickness.