More Great Recipes: Brunch | European | Homestyle Cooking | Lunch

Mike Mazur's Chunky Polish Beef Borscht

User Avatar
Member since 2016
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

Large stock pot
Bone in Beef Shank or lg marrow bone w/ meat on it if possible
3- 5 yellow cooking onions peeled and 1/4rd
Few leaves from celery not too many!
3 clove garlic minced
1/2- `1 tsp parsley flakes
2-3 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 (aprox 8-12 oz's per person or more)
Vegetable oil
2 large beets peeled 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 :)
1-2 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
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!
1-2 carrots for each person eating cut in bite sized chunks
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, ketchup, lemon juice/ vinegar and dill to pot (if adding optional worchester sauce and /or 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 1/2-3/4rs 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 1/8 cup of water, butter and 2 finger 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

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

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!