Ukrainian Borscht for Canning

Serve this hearty soup with dark rye bread.

Makes: 8 quartsHands-on: 45 minutesTotal: 3 hoursDifficulty: Medium

Makes: 8 quarts


  • 5 lbs. smoked pork shoulder or smoked butt
  • 6 medium carrots, peeled and chopped
  • 2 medium onions, peeled and chopped
  • 4 large parsnips, peeled and chopped
  • 4 celery stalks, chopped
  • 3 bay leaves
  • ½ medium head cabbage, finely shredded
  • 4 lbs. beets, peeled and cut into small pieces
  • 1 whole head garlic, peeled and chopped
  • ½ tsp. sour salt or 2 Tbsp. red wine vinegar
  • 1 tsp. salt
  • ½ tsp. caraway seeds
  • ½ tsp. black pepper


  • In a large stockpot, place smoked shoulder or smoked butt, carrots, onions, parsnips, celery, and bay leaves; cover with water. Bring to a boil; turn heat down and cook 1½ hours, until meat is fork-tender. Remove meat; discard bay leaves.
  • Add remaining ingredients to broth, and cook another hour, until all vegetables are fork-tender. Remove from heat; let cool, about 45 minutes.
  • Meanwhile, if using butt, remove meat from bones; set aside. If using smoked pork shoulder, debone it. Cut meat into bite-sized pieces with the least amount of fat on them. Add meat back to stockpot.
  • Turn heat back on and simmer until soup is hot. Ladle meat and veggies into sterilized quart-sized jars. Fill with hot liquid, leaving 1" headspace. Process at 10 pounds pressure for 90 minutes.