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Roasted Red Beet Bean Soup Ukrainian Borscht

Roasted Red Beet Bean Soup with Pork

One pot, easy and heathy red beet bean soup otherwise called Red Borscht, is hearty, delicious, full of vitamins and can be made vegan or vegetarian.
Course Main Course
Cuisine Ukrainian
Keyword Red Borscht
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 346kcal
Author Catalina Castravet


  • 1 lb pork loin cubed in 2x2 inch pieces
  • 6 red beets
  • 3 medium potatoes peeled and cubed
  • 4 carrots peeled and shredded
  • 1 cup cooked cannellini beans can be substituted with chickpeas
  • 3 small onions peeled and finely chopped
  • 1 large tomato chopped
  • 1 red bell pepper chopped
  • 4 bay leaves
  • 5 cloves garlic minced
  • 6 ounces tomato paste
  • 8 cups chicken broth vegetable broth for vegan or vegetarian version
  • 1/2 cup canola oil
  • juice of one lemon
  • salt and pepper to taste
  • sour cream - to serve
  • parsley - for garnish


  • If using raw beets, wash them and roast them in the oven at 375F for 40 minutes, turning once mid cooking. Once the beets are tender, remove from oven, peel and grate.
  • If using store bought roasted or boiled beets, grate them and set aside.
  • In a large soup pot, over medium heat add the canola oil, once the oil is hot add the meat and brown it. Once the meat started to brown, add the chopped onions and garlic, cook until onions start to soften and get golden brown.
  • Add the shredded beets and carrots and cook for 10 minutes, until carrots start to get tender.
  • Add the tomato paste, chopped tomato, and chopped bell peppers, salt and pepper to taste and the lemon juice, stir and add the chicken stock, cook for another 10 minutes.
  • Add 6 cups of chicken broth, bay leaves and potatoes, cook on low heat until potatoes are tender, but not crumbly. Once the potatoes are cooked, rinse the beans under cold water and add to the soup. Stir everything gently, taste and adjust for salt and pepper.
  • To make the soup more tangy, add a little more lemon juice. If the soup is too thick add more broth.
  • Let the soup boil for 3 minutes on low heat and remove from heat.
  • Serve with sour cream and fresh chopped parsley.


For vegan / vegetarian version skip the meat, add beans of choice (make sure you rinse canned beans under cols water, before adding to the soup). Use vegetable broth instead of chicken broth.


Serving: 0g | Calories: 346kcal | Carbohydrates: 29g | Protein: 19g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1136mg | Potassium: 1390mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6035IU | Vitamin C: 60.9mg | Calcium: 81mg | Iron: 4.9mg