Mike Mazur's Chunky Polish Beef Borscht
INGREDIENTS
  • 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)
  • Flour
  • 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
DIRECTIONS
  1. This is one of the recipes you make the stock or broth the night before.
  2. Put bone in shank in stock pot
  3. Add water to 3/4's full
  4. 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)
  5. Cook about 1 1/2 hrs
  6. 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!)
  7. Cool then put in large bowl
  8. Remove beef shank
  9. Cover w/ saran wrap (plastic wrap) and put in fridge overnight
  10. Next day the fat will have solidified on top of the broth
  11. Remove about 1/2-3/4rs of it (need some because some of the flavoring will be in it)
  12. Return to stove and start heating it back up
  13. Dredge beef cubes in flour
  14. Add oil to skillet and brown beef cubes on all sides
  15. Add beef cubes to stock pot and bring to boil
  16. Cook on med to low heat for about an hour
  17. While that's cooking put carrots in a pot big enough to hold them
  18. Add about 1/8 cup of water, butter and 2 finger pinch of sugar and couple shakes of salt
  19. Boil 'till waters gone and roll them around in butter a few times before setting them aside
  20. After meats cooked about 1 - 1 1/2 hrs
  21. Add beets, potatoes and cabbage
  22. If needed add more water to cover veggies
  23. After 15 mins taste to see if it needs more boullion
  24. Add carrots
  25. Cook 'till veggies are tender
  26. Put 1tsp - 1TBS Sour cream on top of soup in each bowl stir and serve
RECIPE BACKSTORY
My step grandfather was Polish and he said this was one of his mother's recipes he loved. She was born in Poland.