Bobcha's Polish Borscht

Total Time:
2 hr 45 min
45 min
2 hr

About 8-10 cups for 4 servings

  • 1 1/2 pounds pork spareribs
  • 1 large onion, chopped
  • 1 bay leaf
  • 3 peppercorns
  • 2 tablespoons white vinegar
  • 5 medium beets
  • 2 cups sour cream
  • 2 cups milk
  • 3 tablespoons flour
  • Salt and pepper
  • In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.

  • When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

View All

Cooking Tips
More Recipes and Ideas
4.5 9
I'm Polish and this is very different.  Also your spelling for grandma is incorrect.  item not reviewed by moderator and published
I cube the beets and never have added dill. my family is Polish and I've never used a recipe but this is similar item not reviewed by moderator and published
Very tasty. I'm Ukrainian and although there are many dfferent versions of borscht this one is very simmilar to my mom's. Of course you can strain it, cube the beets instead of shredding, sour cream on top or incorporated into the soup, but it's all about the flavor. A little dill is always a good addition! item not reviewed by moderator and published
Actually this recipe is very authentic!! (BIG BUTT for later) I was born in Poland and my family is Polish. Chef #742988: is partially correct. There is a clear beet soup, but this one with the sour cream is just another type. A lot of changes occur regionally to Polish food. In my family traditionally we serve clear soup with dumplings of cabbage and mushroom for Christmas Eve dinner. My favorite soup has always been barszcz! (It's cooking as I write this now!) This recipe is good BUT I 'M DISAPPOINTED THAT FOOD NETWORK and Cathy Lowe COULDN'T FACT CHECK THE TITLE GRANDMOTHER'S WHICH IT IS SUPPOSED TO READ, IS INCORRECT. IN POLISH IT IS SPELLED BABCIAS. This time the advice will be free of charge but you sure could use me Food Network (you know where to find me). item not reviewed by moderator and published
Great recipe! As far as authentic? I believe it is due to the word authentic can mean it comes from a particular region or perhaps your great grandmother brought it to America and it is now a handed down recipe. There are types of food that change from region to region based on ingredients at hand. Thanks for a great authentic borscht Cathy. My authentic polish family puts potatoes in it and carrots. item not reviewed by moderator and published
FANTASTIC and so easy. In the future I won't use much, if any milk and just dollop the sour cream into the serving bowls. I think the milk just makes it a bit too bland. I couldn't resist adding a couple chopped carrots. Side-note: I really wish reviewers would not judge things by how authentic they believe it is. That's not the point of the rating! users are looking for delicious recipes and expect that any given recipe is not the paragon of the motherland. Skewing the ratings with your authenticity measure means we don't know just how tastey it is. My Italian grandma makes the best Italian (Umbrian) lasagna, but I'm really glad I've been able to taste five star variations here without some doof screwing with the ratings because it's "NOT truly Italian!" item not reviewed by moderator and published
My Mom is part Polish,part Austrian & makes incredible borscht. This recipe is close to her version w/the following exceptions: cook the beets & meat together, then shred the meat & dice the beets. This eliminates a step, saves lots of time/work, also adds flavor, as another reviewer stated. Mom also chops up a tiny bit of the stalks of the beets & adds a little chopped onion to add flavor & texture. Mom uses "sour salt" vs vinegar, but the vinegar or lemon juice does the trick the same. Like another reviewer, my Mom's borscht is a clear soup. We don't thicken it w/anything. We do add a dollop of sour cream to the top, right before eating. YUM!!! item not reviewed by moderator and published
It may be good, even very good but it has nothing to do with polish barszcz. Polish barszcz is clear (it's cooked with bones like a broth) with no meat pieces floating in the soup and beets are cooked together in the same pot (more flavor) not seperatly. We don't put any flour into the soup. We don't serve it with potatoes but little polish soup dumplings (stuffed with meat). I don't like when people name their recipes with international names that have nothing to do with the oryginal taste. item not reviewed by moderator and published
This is so simple and wonderful tasting. I have to admit I don't add the sour cream mixture as stated in the recipe. I stop after adding the beets. I just put a dollap of sour cream on the finished dish. My brother-in-law, who is so picky, calls me now and then and asks me to make this dish. Try it. item not reviewed by moderator and published
YES that is what was missing from the way I've always made it, potatoes and I call carrots optional because I don't always have them. item not reviewed by moderator and published
my family is Polish and my daughter is living Legionowo with relatives. I always have made it with potatoes so perhaps our families come from different voivoideships. item not reviewed by moderator and published

Not what you're looking for? Try:

Winter Borscht

Recipe courtesy of Claire Robinson