Since 1979, we at the Warsaw Café have dedicated ourselves to bringing our patrons the finest in Eastern European Inspired Cuisine. Owned and Operated by Marion Jarzemski in cooperation with his Mother Marie Jarzemski , the Warsaw has established itself as a staple of Center City Philadelphia Life. Please visit the Press section of our website to get a glimpse of our extensive history.
Marie's Borscht (Serves 6)
3 lbs. frsh red beats
¼ c. vinegar
2 tbls. Sugar
1 medium onion finely chopped
2 fresh garlic, chopped
2 bay leaves
½ tsp. nutmeg
pinch dried thyme
½ tbls. Butter
2 stalks celery chopped
2 carrots chopped
Apprx. Qt. canned or homemade chicken stock
2 tbls. Corn starch
½ lb. fresh or dried mushrooms sliced
salt, pepper and fresh lemon juice tro taste
Dollop of sour cream and fresh chopped scallions for garnish.
3 or 4 sprigs fresh dill chopped
Step 1. Out roots and tops from beets and wash well. Place beets in pot and fill with enough water to cover beets.
Step 2. Add vinegar and sugar and cook on a low heat until beets are almost tender.
Step 3. Remove from heat and let cool.
Step 4. Set aside liquid and remove beets and peel off the skins.
Step 5. Either grate coarsely or chop beets. Set aside.
Step 6. Add chopped beets, mushrooms, carrots, thyme, bay leaves, nutmeg, celery, onion, garlic, butter, and chicken stock to the beet stock. Bring to a slow boil.
Step 7. Add cornstarch to ½ cup of water. Once beet stock is at a slow boil, add cornstarch to the soup. Season to Taste.
Step 8. Serve with a Dollop of sour cream and sliced scallions.