The Chef Upstairs



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!


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


  • 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!