Best Polish Borscht Uncle Bills Style Recipes

BARSZCZ (CLASSIC POLISH BORSCHT)

Barszcz (Classic Polish Borscht) image

Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.

Provided by Amelia Nierenberg

Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish

Time 3h

Yield 8 cups (6 to 8 appetizer or side servings)

Number Of Ingredients 15

Ingredients

6 medium beets (about 1 1/2 pounds), peeled - 3 beets quartered and 3 beets left whole
1 1/2 pounds fresh or frozen beef shank bones, or other veal or beef bones
2 medium carrots, peeled
1 medium parsnip, peeled
1 large white or yellow onion, peeled and quartered
1 large leek, trimmed, halved lengthwise and crosswise, then rinsed
1 large celery stalk, halved crosswise
8 large garlic cloves, peeled
3 large fresh or dried bay leaves
6 dried porcini mushrooms (optional)
2 teaspoons black peppercorns (optional)
1/2 teaspoon dried marjoram (optional)
Salt and freshly ground pepper
2 to 3 tablespoons fresh lemon juice
Sour cream, for serving (optional)

Steps:

In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.

POLISH BORSCHT - UNCLE BILL'S STYLE

Polish Borscht - Uncle Bill's Style image

It took me many tries to come up with this tasty Borscht. This can be served with chunky ingredients or you may puree the borscht. This recipe is served as a broth and is very tasty.

Provided by William Uncle Bill

Categories Pork

Time 2h45m

Yield 12-14 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs pork spareribs
1 large onion, chopped small
1 large bay leaf
4 whole allspice
4 whole black peppercorns
2 tablespoons white vinegar
2 teaspoons granulated sugar
2 teaspoons salt
1/2 teaspoon black pepper
3 large carrots, peeled and sliced
1 large celery rib, cut into 1 inch pieces
6 cups water
5 medium red beets, scrubbed
4 cups water
4 large potatoes, peeled and cut into chunks
4 cups water
2 cups sour cream
2 cups whole milk, homogenized
3 tablespoons all-purpose flour

Steps:

In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
Drain well and cover with cold water and let cool for 10 minutes.
Peel and grate beets and set aside.
In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
Remove bay leaf and discard.
Puree the soup in batches in a food processor or blender and return to cooking pot.
Strain the soup through a sieve and return to cooking pot, discarding any solids.
In a large bowl, whisk together sour cream, whole milk and flour until blended.
Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
Immediately remove from heat.
Add some mashed potatoes into serving bowls, pour broth over and serve.
Refrigerate any unused portions.