Belorussian Borshch

This iteration of Borscht comes from The Russian Cookbook, published in 1967. This hearty and flavorful Belarusian version of the Slavic staple is still a vibrant beet soup that is both comforting and nutritious. In this case, the rich broth is made from a combination of pork shoulder, chuck, and lamb shank, simmered together along with peppercorns and bay leaf. The addition of beets lends their signature deep, earthy sweetness, while the cabbage adds a touch of crunch and texture. The carrots, onion, tomatoes, lemon juice, and sugar provide a balance of sweetness and acidity, creating a complex flavor profile. The soup is traditionally served with a dollop of sour cream, which adds a creamy tanginess and completes the dish. So what makes this borscht different from the Russian one, featured earlier on our site? Unlike a Russian borscht, Belarusian borscht features a pork-based broth and a distinctive, more assertive punch of sweet and sour flavors.

• 1 ½ lbs. Pork shoulder
• 1 ½ lbs. Chuck
• 1 ½ lbs. Lamb shank or neck bones
• 14 cups cold water
• 6 peppercorns
• 1 large bay leaf
• 5 - 6 raw beets
• ½ small head cabbage
• Salt to taste
• 2 carrots, cut in strips
• 1 small onion, or a few spring onions, chopped
• 1 cup canned or fresh tomatoes, chopped
• 2 tablespoons lemon juice
• 1 or more teaspoon sugar
• A bowl of sour cream

Cook the first 8 ingredients as described in Simple Russian Borshch. Add all other vegetables 1 hour before soup is to be served. Stir in lemon juice and sugar for desired balance of sweet and sour taste. Serve with a bowl of sour cream on the side. Serves 8 - 10.