I remember the first time I made this soup; it was one of those lazy Sundays, with the whole house in disarray and a bucket of potatoes that I had been moving around for about a week. I also had some pork, not much, just enough to say I added something for flavor. I started off confidently but found myself halfway through the recipe without being able to locate the tomato paste in the cupboards. I eventually found it, hidden behind a jar of jam. Since then, this soup has become a regular in my kitchen, about once a month, because it’s the kind that brings everyone to the table, without fuss and worries about it not turning out “by the book.” On the contrary, if you don’t make it a bit by eye and taste, it won’t be nearly as good.
It’s ready in about an hour and a half, yielding 5-6 hearty servings, unless you keep ladling it out. It doesn’t require any special skills, just attention to the foam and the potatoes – if you leave them too long, they break apart and you end up with mush, not soup.
I admit, this soup is at the top of my favorites because it’s uncomplicated and filling. It works well when you have guests or when you find yourself on a Monday without the energy to cook. Everyone knows the taste, but each person makes it differently, as if it’s never quite the same. I usually make a double batch and eat it the next day because it somehow tastes better reheated. Here’s how I do it:
1. I cut the pork into bite-sized cubes, making sure they’re not too big or too small. I wash them well with cold water – usually splashing water all over the counter because I’m in a hurry. Then I toss them directly into a large pot with about 2 liters of water and a good teaspoon of salt. I let it come to a boil. When it starts to foam, I turn the heat down and keep an eye on it with a skimmer. You have to do this; if you skip this step, you’ll end up with unsightly foam on the edges, and you won’t feel like serving the soup.
2. In the meantime, I peel the potatoes (6 medium ones), wash them, and cut them into cubes. I don’t make them too small, or they’ll disintegrate. If you’re lucky enough to have yellow potatoes, they work better than starchy ones, but don’t stress too much about it.
3. I also peel the vegetables. Every time, I come across a wrinkled carrot that stubbornly refuses to peel easily. Usually, I add 2 onions, 2-3 carrots (depending on how sweet you want it), and a red bell pepper – it gives a nice color; otherwise, everything looks a bit “milky.” I chop them finely, but not too finely, since it’s not a restaurant soup.
4. When the meat starts to soften, about 25-30 minutes in, I add the potatoes and vegetables. I don’t add them all at once; first the carrots and onions, then after about 5 minutes, the potatoes and pepper. This prevents them from turning to mush.
5. I let it simmer at a moderate heat. I check with a fork – when the potatoes go in easily and the carrots are no longer hard, I know it’s time for the tomato paste. I also add a ladle of hot broth to the tomato paste (about 50g), mix it well until it thins out, and only then do I pour it into the soup to avoid having red lumps at the bottom of the pot.
6. I add the borscht (350ml). If I’m lucky enough to find some sauerkraut juice, I add a cup, and it’s usually much better – I don’t know why, but the soup has a different life with sauerkraut juice, more tangy, more... salty. I measure by taste, sometimes I add a little and then adjust if I find it too bland. Don’t pour all the borscht at once, as it might end up too sour in the end.
7. I let it boil for a few more minutes, no more than 5. I taste for salt and adjust if necessary. When I turn off the heat, I add the chopped parsley. Sometimes I add lovage leaves if I have them on hand, but I don’t always feel like going out to get them from the garden.
8. I cover the pot with a lid for about 10 minutes, allowing the soup to settle and all the flavors to meld.
As a tip, don’t start adding sour cream directly to the pot, as it doesn’t work well for this type of soup. A slice of homemade bread (or even a baguette from the corner store) goes perfectly alongside. For those who want a “field taste,” you can toss a hot pepper on the table. A glass of dry white wine pairs nicely if someone is willing to open a bottle. For a complete meal, you can also add a cabbage salad or pickles on the side, or if it’s autumn, some tomatoes with onions. You might also make a rice or semolina pudding for dessert, so nothing goes to waste.
If you don’t have borscht, as I’ve experienced a few times, sauerkraut juice is pure gold. Some even add plum juice, but it’s not the same. You can also try using beef or even smoked meat, but it’s a bit heavier on the stomach, though it has a completely different taste. For those who are fasting or don’t want meat, it works without it – just add more vegetables and at the end throw in a handful of noodles or even rice, but it’s not the same.
This soup is best suited for winter, but I make it anytime, for any occasion. It’s perfect for lunch after a couple of hours of working, or for dinner, with everyone gathered around the pot. It doesn’t even matter if you make anything else alongside it. Sometimes I eat it cold, straight from the fridge, because it’s even better that way, but no one admits it.
Frequently asked questions from friends or guests:
- What kind of pork works best? Honestly, I use whatever I have in the fridge – chops, shoulder, even some ribs with meat on them. Just make sure there isn’t too much fat, as it makes it hard to eat and greasy. If you have pieces with a bit of gelatin (skin), the soup turns out tastier, more “cohesive.”
- Can I use another type of meat? Yes, it works with beef, but it needs to be cooked longer, about twice as long as pork. You can also use chicken, but it doesn’t have the same flavor, and don’t use chicken backs; use more “meaty” pieces.
- What do I do if I added too much borscht or sauerkraut juice? It’s not a tragedy; just add warm water and a bit more salt. Taste after each addition to avoid ending up with watery soup.
- My potatoes are falling apart. Why? Either you left them too long, or you got starchy potatoes, which break apart while boiling. It’s not the end of the world, but it looks nicer when there are whole pieces when serving.
- How long does it last in the fridge? I keep this soup in the fridge for 3-4 days without any issues. After the second day, it somehow tastes even better. If you reheat it, don’t let it boil too much, or the potatoes will mush up. You can also freeze it, but honestly, I don’t have the patience to keep it that long.
In terms of nutritional values, it’s not the most “dietetic” soup, but it won’t send you straight to the gym either. If you use lean meat and don’t add extra oil, you’re looking at about 220-250 calories per serving, including the potatoes and vegetables. The meat provides protein (about 17-20g per 100g of cooked meat), the potatoes add carbohydrates (about 30-35g per 100g), and the other vegetables contribute fiber and vitamins. The borscht or sauerkraut juice reduces the craving for salt, being already salty and tangy. Essentially, it’s a filling meal without being heavy, as long as you don’t overdo it with the bread on the side.
For storage, it’s best to put it in sealed containers in the fridge. Reheat only what you plan to eat, on the stove, not in the microwave if you can – it heats more evenly, and the potatoes won’t crack as much. If you want to keep it longer than 3 days, freeze it, but without the greens, as they turn bitter. When defrosting, leave it in the fridge overnight and heat it slowly.
Ingredients and why I use them:
- Pork (about 300g): for flavor, for “substance” in the soup; if there’s too little, it becomes fasting soup.
- 6 medium potatoes: the base, making the soup filling; I prefer yellow ones, not starchy.
- 2 onions: for sweetness and aroma.
- 2-3 carrots: add a bit of color and sweetness.
- 1 red bell pepper: for color, fresh aroma.
- Salt: enhances flavors; it doesn’t work without it.
- 50g tomato paste: for color and a slight tangy flavor, ties everything together.
- 350ml borscht or 1 cup of sauerkraut juice: for tanginess, adds character to the soup.
- Fresh parsley: at the end, for freshness and a clean taste.
It’s ready in about an hour and a half, yielding 5-6 hearty servings, unless you keep ladling it out. It doesn’t require any special skills, just attention to the foam and the potatoes – if you leave them too long, they break apart and you end up with mush, not soup.
I admit, this soup is at the top of my favorites because it’s uncomplicated and filling. It works well when you have guests or when you find yourself on a Monday without the energy to cook. Everyone knows the taste, but each person makes it differently, as if it’s never quite the same. I usually make a double batch and eat it the next day because it somehow tastes better reheated. Here’s how I do it:
1. I cut the pork into bite-sized cubes, making sure they’re not too big or too small. I wash them well with cold water – usually splashing water all over the counter because I’m in a hurry. Then I toss them directly into a large pot with about 2 liters of water and a good teaspoon of salt. I let it come to a boil. When it starts to foam, I turn the heat down and keep an eye on it with a skimmer. You have to do this; if you skip this step, you’ll end up with unsightly foam on the edges, and you won’t feel like serving the soup.
2. In the meantime, I peel the potatoes (6 medium ones), wash them, and cut them into cubes. I don’t make them too small, or they’ll disintegrate. If you’re lucky enough to have yellow potatoes, they work better than starchy ones, but don’t stress too much about it.
3. I also peel the vegetables. Every time, I come across a wrinkled carrot that stubbornly refuses to peel easily. Usually, I add 2 onions, 2-3 carrots (depending on how sweet you want it), and a red bell pepper – it gives a nice color; otherwise, everything looks a bit “milky.” I chop them finely, but not too finely, since it’s not a restaurant soup.
4. When the meat starts to soften, about 25-30 minutes in, I add the potatoes and vegetables. I don’t add them all at once; first the carrots and onions, then after about 5 minutes, the potatoes and pepper. This prevents them from turning to mush.
5. I let it simmer at a moderate heat. I check with a fork – when the potatoes go in easily and the carrots are no longer hard, I know it’s time for the tomato paste. I also add a ladle of hot broth to the tomato paste (about 50g), mix it well until it thins out, and only then do I pour it into the soup to avoid having red lumps at the bottom of the pot.
6. I add the borscht (350ml). If I’m lucky enough to find some sauerkraut juice, I add a cup, and it’s usually much better – I don’t know why, but the soup has a different life with sauerkraut juice, more tangy, more... salty. I measure by taste, sometimes I add a little and then adjust if I find it too bland. Don’t pour all the borscht at once, as it might end up too sour in the end.
7. I let it boil for a few more minutes, no more than 5. I taste for salt and adjust if necessary. When I turn off the heat, I add the chopped parsley. Sometimes I add lovage leaves if I have them on hand, but I don’t always feel like going out to get them from the garden.
8. I cover the pot with a lid for about 10 minutes, allowing the soup to settle and all the flavors to meld.
As a tip, don’t start adding sour cream directly to the pot, as it doesn’t work well for this type of soup. A slice of homemade bread (or even a baguette from the corner store) goes perfectly alongside. For those who want a “field taste,” you can toss a hot pepper on the table. A glass of dry white wine pairs nicely if someone is willing to open a bottle. For a complete meal, you can also add a cabbage salad or pickles on the side, or if it’s autumn, some tomatoes with onions. You might also make a rice or semolina pudding for dessert, so nothing goes to waste.
If you don’t have borscht, as I’ve experienced a few times, sauerkraut juice is pure gold. Some even add plum juice, but it’s not the same. You can also try using beef or even smoked meat, but it’s a bit heavier on the stomach, though it has a completely different taste. For those who are fasting or don’t want meat, it works without it – just add more vegetables and at the end throw in a handful of noodles or even rice, but it’s not the same.
This soup is best suited for winter, but I make it anytime, for any occasion. It’s perfect for lunch after a couple of hours of working, or for dinner, with everyone gathered around the pot. It doesn’t even matter if you make anything else alongside it. Sometimes I eat it cold, straight from the fridge, because it’s even better that way, but no one admits it.
Frequently asked questions from friends or guests:
- What kind of pork works best? Honestly, I use whatever I have in the fridge – chops, shoulder, even some ribs with meat on them. Just make sure there isn’t too much fat, as it makes it hard to eat and greasy. If you have pieces with a bit of gelatin (skin), the soup turns out tastier, more “cohesive.”
- Can I use another type of meat? Yes, it works with beef, but it needs to be cooked longer, about twice as long as pork. You can also use chicken, but it doesn’t have the same flavor, and don’t use chicken backs; use more “meaty” pieces.
- What do I do if I added too much borscht or sauerkraut juice? It’s not a tragedy; just add warm water and a bit more salt. Taste after each addition to avoid ending up with watery soup.
- My potatoes are falling apart. Why? Either you left them too long, or you got starchy potatoes, which break apart while boiling. It’s not the end of the world, but it looks nicer when there are whole pieces when serving.
- How long does it last in the fridge? I keep this soup in the fridge for 3-4 days without any issues. After the second day, it somehow tastes even better. If you reheat it, don’t let it boil too much, or the potatoes will mush up. You can also freeze it, but honestly, I don’t have the patience to keep it that long.
In terms of nutritional values, it’s not the most “dietetic” soup, but it won’t send you straight to the gym either. If you use lean meat and don’t add extra oil, you’re looking at about 220-250 calories per serving, including the potatoes and vegetables. The meat provides protein (about 17-20g per 100g of cooked meat), the potatoes add carbohydrates (about 30-35g per 100g), and the other vegetables contribute fiber and vitamins. The borscht or sauerkraut juice reduces the craving for salt, being already salty and tangy. Essentially, it’s a filling meal without being heavy, as long as you don’t overdo it with the bread on the side.
For storage, it’s best to put it in sealed containers in the fridge. Reheat only what you plan to eat, on the stove, not in the microwave if you can – it heats more evenly, and the potatoes won’t crack as much. If you want to keep it longer than 3 days, freeze it, but without the greens, as they turn bitter. When defrosting, leave it in the fridge overnight and heat it slowly.
Ingredients and why I use them:
- Pork (about 300g): for flavor, for “substance” in the soup; if there’s too little, it becomes fasting soup.
- 6 medium potatoes: the base, making the soup filling; I prefer yellow ones, not starchy.
- 2 onions: for sweetness and aroma.
- 2-3 carrots: add a bit of color and sweetness.
- 1 red bell pepper: for color, fresh aroma.
- Salt: enhances flavors; it doesn’t work without it.
- 50g tomato paste: for color and a slight tangy flavor, ties everything together.
- 350ml borscht or 1 cup of sauerkraut juice: for tanginess, adds character to the soup.
- Fresh parsley: at the end, for freshness and a clean taste.