This hearty Pork Borscht is packed with tender pork shoulder, beets, cabbage, potatoes, tomatoes, and aromatic herbs in a rich homemade broth. Finished with a dollop of sour cream, it's the ultimate comfort soup for cold days and family dinners.
Published July 31, 2026
Place the pork shoulder into a large soup pot and pour in the broth. Bring everything to a gentle boil, then reduce the heat to a slow simmer. Skim off any foam that rises to the surface during the first few minutes. Simmer for about one hour, or until the pork is halfway tender.
1 hrWhile the pork cooks, prepare all of the vegetables. Peel and julienne the beets, grate the carrots and parsley root, dice the potatoes and tomatoes, thinly slice the cabbage, and mince the garlic. Preparing everything ahead of time allows the soup to come together smoothly once the meat is ready.
20 minHeat the bacon grease in a large skillet over medium heat. Add the shredded beets and sauté for about 5 minutes. Stir in the tomato paste and apple cider vinegar, mixing well so every piece of beet is coated. Sprinkle the flour over the mixture and cook for another minute while stirring constantly. This creates a flavorful base and naturally thickens the soup without making it heavy.
10 minTransfer the beet mixture to the pot with the pork. Add the grated root vegetables, potatoes, cabbage, tomatoes, garlic, bay leaves, juniper berries, allspice berries, rosemary, thyme, paprika, celery, salt, and black pepper. Stir well and add a little hot water if necessary to maintain a soup-like consistency.
10 minBring the soup back to a gentle simmer and cook for another 40–50 minutes, stirring occasionally. The pork should become fork-tender, the potatoes fully cooked, and the cabbage soft while still holding a slight bite. Taste and adjust the seasoning with more salt or a splash of vinegar if needed.
45 minRemove the rosemary sprig, bay leaves, juniper berries, and allspice before serving. Let the soup rest for about 10 minutes to allow the flavors to meld together. Ladle into bowls and finish each serving with a generous spoonful of sour cream and chopped fresh dill or parsley.
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