The Best Borscht – Rich and Vibrant Pork Rib Russian Borscht with Roasted Beets

• 3 lbs (1.4 kg) back pork ribs, sliced into individual ribs
• 1 whole yellow onion
• 2 bay leaves
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 medium beets
• 2 tbsp olive oil
• 1 onion, minced
• 2 celery stalks, small dice
• 1 red bell pepper, small dice
• 1/4 cup (60 ml) ketchup *(or 2 tbsp tomato paste for a richer flavour)*
• 4 yellow potatoes, cubed
• 2 carrots, peeled and sliced
• 1 1/2 tsp sugar
• 1 tbsp Sambal Oelek *(optional, for heat, but highly recommended)*
• 1 15-oz (425 g) can white or dark kidney beans, drained and rinsed
• 3 garlic cloves, pressed or finely minced
• 1–2 tbsp (15–30 ml) lemon juice, or more to taste
• Salt and pepper to taste
• 3 tbsp fresh dill, chopped
• Sour cream for serving

Instructions

1. 1

   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 flavour 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 (1.9 litres) 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.

2. 2

   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 aluminium 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.

3. 3

   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.

4. 4

   Heat 2 tbsp (30 ml) 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.

5. 5

   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.

6. 6

   Turn off the heat. Stir in 1–2 tbsp (15–30 ml) of lemon juice, pressed garlic, and chopped dill. Taste and adjust seasoning with more salt, pepper, sugar, or lemon juice if needed.

7. 7

   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!