Easter Soup My Grandmother Called Bousch Recipes

EASTER SOUP

Steps:

• Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
• Remove the sausage and refrigerate both sausage and cooking liquid overnight.
• Next day, remove the fat from the liquid, add the vinegar and hoseradish.
• Mix the flour and cream and add to the pan.
• Season with salt and pepper and bring to a boil.
• Reduce heat and simmer 10 minutes.
• Allow kielbasa to return to room temperature or rewarm and slice it.
• Serve hot broth with sliced kielbasa and eggs.

EASTER BREAD, OR UKRAINIAN BABKA

Steps:

• Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
• Add in the cup of cold water and let the mixture cool.
• Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
• Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
• Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
• Then add the yeast mixture to the bowl.
• I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
• My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
• Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
• Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
• Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
• Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
• Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
• Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
• Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
• The bread will sound hollow on top when tapped & be a lovely brown.
• Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
• If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
• If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
• Cool on racks for a couple of hours ... if you can wait!

MY GRANDMA'S TOMATO SOUP CAKE

Steps:

• 1. Blend shortening and sugar. Combine tomato soup, water and baking soda.
• 2. Add to first mixture the dry ingredients. Stir in raisins and nuts.
• 3. Pour cake batter into a greased 9"x13" cake pan. Bake at 350-degrees for 45 minutes.
• 4. Sprinkle with powdered sugar before serving.

UKRAINIAN RED BORSCHT SOUP

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

POLISH WHITE BORSCHT (BIALY BARSZCZ)

Steps:

• Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Reduce heat slightly and boil for 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
• In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
• Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
• In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
• Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.

EASTER SOUP MY GRANDMOTHER CALLED BOUSCH

Steps:

• boil polish sausage in water . when cooked put sausage on the side , either slice up sausage or leave in small 2 to 4 inch pieces.
• mix milk and flour to form a gravy base
• in sausage water add vinagar salt and pepper when boiled add flour milk mixture till thickens
• serve with sliced sausage and eggs
• good with rye bread.