Hot Ukrainian Borscht

Name: Hot Ukrainian Borscht
Yield: Serves 6 to 8
Cuisine: Eastern European & German
Ingredients: 1 (2-pound), boneless pork butt roast, well trimmed and cut in half; 1 , onion, halved; 1 , large carrot, sliced 1 inch thick; 2 , bay leaves; ½ teaspoon, table salt; 10 cups, water; 1 pound, Yukon gold potatoes, peeled and cut into 1-inch pieces; ½ small head, green cabbage, halved, cored, and sliced thin crosswise (5 cups); 1½ teaspoons, table salt, divided; ¼ cup, vegetable oil; 1 , onion, chopped fine; 8 ounces, beet, trimmed, peeled, and shredded (2 cups); 2 , carrots, peeled and shredded (1½ cups); 1 , (6-ounce) can tomato paste; ⅓ cup chopped fresh, dill, plus more for garnish; 1 tablespoon, lemon juice, plus more for serving

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Appears in Cook's Illustrated January/February 2023

Main Courses

Eastern European & German

Vegetables

Soups

Equal parts rustic vegetable stew and bright, sheer, meaty broth, borscht is the universal, infinitely adaptable heart of Ukrainian cuisine.

SERVES6 to 8

TIME3¾ hours

has video

WHY THIS RECIPE WORKS

The markers of classic Ukrainian borscht include beets for their earthy sweetness and vivid color, as well as green cabbage, carrots, onions, and potatoes—staple crops that grow abundantly in Ukrainian soil. Pork is the cuisine's default pr...

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