RECIPES

polish beet borscht 

This recipe was handed down from my Babci (Anna Mroz) to my mother (Gen Heller) and I have been savouring it for over 50 years. Enjoy, it is truly delicious!

Ingredients

• 2 tablespoons butter
• 5-6 large beets with greens
• 1 large cooking onion
• 8 cups chicken stock
• Salt & pepper
• Sour cream
  

Directions

• In a large stock pot sauté onion in butter on medium heat until softened (about 3 to 5 minutes)
• Cut greens and stems from beets; chop stems into 1” pieces; leaves into ½” strips and add to onion; cook for 5 minutes
• Add stock, bring to a boil and reduce to simmer
• Peel beet bottoms, then shred with a grater or food processor and add to stock
• (Optional) add yellow and green beans cut into 1” pieces
• Cook approximately 1 hour until beets are cooked and tender
• Salt and pepper to taste
• Serve hot and add a dollop of sour cream to each bowl
• Freeze remainder for a rainy day!