If you think you’ve had good borscht before, prepare to have your expectations completely reset. This Pork Rib Borscht with Roasted Beets is not your average bowl of soup—it’s a rich, deeply flavorful, and vibrant dish that feels both rustic and elevated. Every spoonful delivers bold, complex flavors and a stunning jewel-toned broth that’s as beautiful as it is delicious.
This recipe takes traditional borscht and amplifies it with a few thoughtful techniques and ingredients, making it an unforgettable experience.
The History and Cultural Significance of Borscht
Borscht is more than just a soup—it’s a dish woven into the cultural and historical fabric of Eastern Europe. Originating in Ukraine, borscht has spread across Russia, Poland, Lithuania, and beyond, becoming a beloved staple in many Slavic and Jewish households. Traditionally made with beets, this vibrant soup symbolizes warmth, comfort, and togetherness, often served at family gatherings and special occasions.
In Ukrainian culture, borscht is considered a cornerstone of national cuisine, so much so that it was inscribed on UNESCO’s list of Intangible Cultural Heritage in 2022. Every family has its own version, passed down through generations, reflecting the diversity of the regions and the seasonal ingredients available. Some recipes are rich with meats like pork or beef, while others are vegetarian and served chilled in the summer.
Borscht is more than food—it’s a symbol of hospitality and tradition, served with sour cream and dark bread, often shared among loved ones during holidays and celebrations. It has even been traditionally eaten during Christmas Eve supper in some cultures, where a meatless version of borscht plays a significant role in the 12-dish holiday feast.
This recipe pays homage to that rich heritage while adding thoughtful updates to deepen flavor and elevate presentation.
The Secret to a Rich, Elevated Broth
The foundation of any good soup is the broth, and here it’s nothing short of extraordinary. The difference? Searing the pork ribs before simmering them.
This extra step might seem small, but it makes a huge impact. Searing the ribs until golden brown locks in their juices and creates a deeper, more complex base. As the ribs slowly simmer with aromatics like onion, bay leaves, and red pepper flakes, they infuse the broth with a rich, savory depth that plain boiled meat simply can’t achieve.
The result? A silky, full-bodied broth that feels luxurious and satisfying.
Roasted Beets: The Secret to That Stunning Color
Let’s talk about the star of any borscht—beets. In this recipe, we take a different approach by roasting the beets instead of boiling or grating them raw. Roasting caramelizes their natural sugars, intensifying their earthy sweetness and adding incredible depth to the soup.
But even more importantly, roasting beets locks in their vibrant color. When you boil raw beets, much of the deep red pigment (betalains) leaches out into the water, resulting in a lighter, sometimes duller broth. Roasting, on the other hand, concentrates those pigments, so when the beets are added to the soup, they release a richer, more vibrant color that gives this borscht its signature jewel-toned glow.
And let’s not forget how much easier roasted beets are to handle—once cooled, the skins rub right off (pro tip: wear gloves to avoid red-stained hands!). Chopping soft, roasted beets is far easier than struggling with hard, raw ones, and the result is a soup with deeper flavor and a more luxurious appearance.
A Flavorful Twist: Sambal Oelek for Depth
Here’s where this borscht takes an exciting turn: a touch of Sambal Oelek.
I know what you’re thinking—Sambal Oelek in borscht? It’s definitely not traditional, but just a small amount of this chili paste introduces a subtle heat and savory complexity that elevates the entire dish. It doesn’t overpower the earthy sweetness of the beets or the rich pork broth; instead, it rounds out the flavors and adds an intriguing layer of depth.
This fusion twist makes the soup feel modern while still honoring its classic roots.
No Cabbage? No Problem.
You might notice this borscht skips a common ingredient: cabbage.
While cabbage is traditional in many borscht recipes, omitting it here allows the other ingredients to truly shine. The focus stays on the rich pork broth, sweet roasted beets, and hearty potatoes. This streamlined version is more elegant and refined, with fewer components competing for attention.
The Perfect Bowl: Deep, Bright, and Comforting
The final result is a bowl of borscht that’s:
- Deeply flavorful from the seared pork and slow-simmered broth
- Bright and vibrant thanks to the roasted beets added at just the right time
- Complex and exciting with a subtle heat from Sambal Oelek
- Comforting and hearty, yet elevated in every bite
Topped with a dollop of sour cream and a sprinkle of fresh dill, this borscht is as visually stunning as it is satisfying.
Why This Recipe is Worth Repeating
This recipe holds a special place on my blog because it’s the first recipe I’ve ever reposted. A dear friend of mine recently reminded me that this is a food blog, not a cookbook, and that it’s okay—even necessary—to revisit and share recipes more than once.
What good is a borscht recipe if it’s buried under hundreds of newer recipes and lost to time? And honestly, why change something when it’s already perfect? This borscht is, in my opinion, the best borscht recipe ever—rich, vibrant, and deeply satisfying.
So here it is again, proudly reposted and shared with love. If a recipe deserves to shine more than once, it’s this one.
Final Thoughts
This Pork Rib Borscht with Roasted Beets is comfort food with sophistication. Every element—from the deeply flavored broth to the vibrant beets—works together to create a dish that’s both grounding and exciting.
Whether you’re new to borscht or looking for a fresh take on a classic, this recipe will surprise you in the best way.
Give it a try and let me know what you think!
The Best Borscht – Rich and Vibrant Pork Rib Russian Borscht with Roasted Beets
Ingredients
3 lbs back pork ribs, sliced into individual ribs
1 whole yellow onion
2 bay leaves
¼ tsp red pepper flakes
1 tsp kosher salt
½ tsp black pepper
4 medium beets
2 tbsp olive oil
1 onion, minced
2 celery stalks, small dice
1 red bell pepper, small dice
¼ cup ketchup (or 2 tbsp tomato paste for a richer flavor)
4 yellow potatoes, cubed
2 carrots, peeled and sliced
1 ½ tsp sugar
½ tsp Sambal Oelek (optional, for heat, but highly recommended; I usually add more such as 1 TBSP)
1 15-oz can white or dark kidney beans, drained and rinsed
3 garlic cloves, pressed or finely minced
1–2 tbsp lemon juice, or more to taste
Salt and pepper to taste
3 tbsp fresh dill, chopped
Sour cream for serving
Directions
- Sear and Prepare the Pork Ribs:
Heat a large soup pot over medium-high heat and add a small amount of olive oil.
Sear the pork ribs on all sides until golden brown, about 3–4 minutes per side. This step adds deeper flavor to the broth.
Once seared, add the whole onion, bay leaves, red pepper flakes, salt, and black pepper to the pot.
Cover with about 8 cups of water.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5–2 hours until the ribs are tender.
Strain the broth through a fine mesh sieve into a heat-safe bowl and reserve the ribs. This broth will be the base of the soup. - Roast and Prepare the Beets:
While the ribs cook, preheat the oven to 400°F (200°C).
Scrub the beets, leaving the skins and roots intact.
Wrap each beet in aluminum foil and place on a baking sheet.
Roast for 1–1.5 hours, until a knife slides in with some resistance. The beets should be tender but still have a slight crunch to provide texture in the soup.
Let them cool slightly, then rub off the skins and dice into small cubes or thin matchsticks. I use disposable plastic gloves to make this step mess free. - (Optional) Make Ahead:
The broth, ribs, and roasted beets can be prepared in advance.
Store them in separate containers in the fridge for up to 2 days to speed up cooking later. - Build the Soup Base:
Heat 2 tbsp olive oil in a large soup pot over medium heat.
Sauté the minced onion, celery, and red bell pepper for about 5-7 minutes until softened but not browned.
Stir in the ketchup (or tomato paste) and cook for 30 seconds.
Pour in the reserved pork broth.
Add the potatoes, carrots, sugar, and Sambal Oelek (if using).
Bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are mostly tender. - Combine and Simmer:
Add the kidney beans and seared pork ribs back into the pot.
Simmer uncovered for another 10 minutes to warm through.
Add the roasted beets during the last 3–5 minutes of cooking to prevent them from becoming too soft. The slight bite adds much-needed texture. - Finish the Soup:
Turn off the heat. Stir in 1–2 tablespoons of lemon juice, pressed garlic, and chopped dill.
Taste and adjust seasoning with more salt, pepper, sugar, or lemon juice if needed. - Serve:
Ladle the soup into bowls and garnish with a generous dollop of sour cream and extra fresh dill if desired.
Enjoy this comforting, hearty borscht!
Notes
- Searing the ribs adds deeper flavor to the broth.
Adding the beets in the last few minutes keeps them slightly crisp for better texture.
Adjust the lemon juice gradually to balance the earthy sweetness of the beets.
