 The stock is typically made by boiling meat , bones , or both . Beef , pork or a combination of both are most commonly used , with brisket , ribs , shank and chuck considered to give the most flavorful results , especially if cooked on a high flame . Marrow bones are considered best for the bone stock . Meat stock is usually cooked for about two hours , whereas bone stock takes four to six hours to prepare . Meat and bones are usually removed afterwards and the meat is only added back into the soup about 10 – 15 minutes before the borscht is done . Some recipes call for smoked meats , resulting in a distinctively smoky borscht , while others use poultry or mutton stock . Fasting varieties are typically made with fish stock to avoid the use of meat , while purely vegetarian recipes often substitute the stock with forest mushroom broth . 
