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Mike Mazur's Chunky Polish Beef Borscht


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

Large stock pot
Bone in Beef Shank
3- 5 yellow cooking onions peeled and 1/4rd
Few leaves from celery not too many!
1 clove garlic minced
1/2- `1 tsp parsley flakes
1/2- 1 tsp cilantro flakes
2 TBS ketchup
1 TBS lemon juice or vinegar (or 1 1/2 tsp of both)
A couple dashes of worchester sauce
Couple sprigs of dill or about 2-3 shakes of dehydrated dill
About 3 shakes of pepper
Beef bullion cubes
*opt: 1 bay leaf
Beef stew meat or shoulder roast cut raw into bite size chunks
Flour
Vegetable oil
2-3 large beets for each person eating 1/4rd then cut 1/4rs in 1/2
*NOTE!!! Beets are used as a dye! Put a zip lock freezer bag on each hand (poor mans kitchen gloves ;) ) peel and cut them on a glass plate It will dye anything it touches pink to purple!!! And glass plates won't stain :)
2 Potatoes for each person eating cut in 1/4rs
1/2 head of green cabbage sliced then cut into chunks
1/2 head red cabbage sliced then cut in chunks
2 carrots for each person eating cut in bite sized chunks
Large (4 finger) Pinch of sugar (white or light brown) or to taste
*NOTE: Depending on how sweet the beets and cabbage are you may not need any sugar!
1 med 2 finger pinch of white sugar
couple shakes of salt
1- 2 TBS butter

Sour cream


This is one of the recipes you make the stock or broth the night before.


Put bone in shank in stock pot


Add water to 3/4's full


Add onions, celery leaves, garlic, parsley, cilantro, ketchup, lemon juice, worchester sauce and dill to pot (if adding bay leaf add it here)


Cook about 1 1/2 hrs


Add beef bullion cubes (start w/ about 6 then taste keep adding more 'till the right saltiness make sure you give them a chance to dissolve before tasting!)


Cool then put in large bowl


Remove beef shank


Cover w/ saran wrap (plastic wrap) and put in fridge overnight


Next day the fat will have solidified on top of the broth


Remove about 1/2 of it (need some because some of the flavoring will be in it)


Return to stove and start heating it back up


Dredge beef cubes in flour


Add oil to skillet and brown beef cubes on all sides


Add beef cubes to stock pot and bring to boil


Cook on med to low heat for about an hour


While that's cooking put carrots in a pot big enough to hold them


Add about 1/2- 1 cup of water, butter and med pinch of sugar and couple shakes of salt


Boil 'till waters gone and roll them around in butter a few times before setting them aside


After meats cooked about 1 - 1 1/2 hrs


Add beets, potatoes, and cabbage


If needed add more water to cover veggies


After 15 mins taste to see if it needs more boullion


Add carrots


Cook 'till veggies are tender


Add lg pinch of sugar a lil at a time 'till it tastes good too you if needed at all


Put 1tsp - 1TBS Sour cream on top of soup in each bowl stir and serve


Pairs Well With


Notes

My step grandfather was Polish and he said this was one of his mother's recipes he loved. She was born in Poland.

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