Ukrainian Borsch
Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 6
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A bowl of Ukrainian Borsch is like a warm hug on a chilly day, with its rich, vibrant color and robust flavors. Tender spareribs meld beautifully with earthy beets and a delightful mix of fresh vegetables, creating a hearty soup that’s both nourishing and satisfying. Perfect for family gatherings or a cozy night in, this dish is sure to become a beloved staple that brings everyone to the table for seconds.
Ingredients
Ingredients
- 1 Lb Sparerib
- 1 Tbsp Salt
- 1/2 Tsp Black Pepper
- 1 - Onion - Finely Chopped
- 2 - Carrot
- 1 Cup Cabbage - Shredded
- 1 Cup White Beans - Cooked
- 2 Stalks Celery - Chopped
- 2 Tbsp Lemon Juice (or Vinegar)
- 3 - Beet - Finely Chopped
Directions
Directions
- Place the spareribs in a large soup pot and cover with about 8 cups of cold water. Add the salt and pepper.
- Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, cover loosely and simmer for about 1–1½ hours, or until the meat is tender.
- While the ribs are cooking, wash, peel and chop all of the vegetables.
- Remove the tender spareribs from the pot and set aside. Add the potatoes, carrots, celery, onion and cabbage to the broth.
- Simmer for about 20–25 minutes, or until the vegetables are tender.
- Stir in the cooked beans and about 1 cup of tomato juice. Return the spareribs to the pot.
- Taste and add additional salt and pepper as needed.
- Bring everything back to a gentle boil, then reduce the heat and simmer for another 5–10 minutes so the flavors come together.
- Ladle into bowls and serve piping hot with fresh bread or warm dinner rolls.
Nutrition
Per serving · 6 servingsCalories
290
Fat
15 g
Saturated fat
5 g
Carbohydrates
22 g
Sugar
5 g
Fiber
7 g
Protein
20 g
Sodium
800 mg
Cholesterol
60 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Lb Sparerib
- 1 Tbsp Salt
- 1/2 Tsp Black Pepper
- 1 - Onion - Finely Chopped
- 2 - Carrot
- 1 Cup Cabbage - Shredded
- 1 Cup White Beans - Cooked
- 2 Stalks Celery - Chopped
- 2 Tbsp Lemon Juice (or Vinegar)
- 3 - Beet - Finely Chopped
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