Kielbasa And Sauerkraut Soup Borsch Borscht Recipes

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 WHITE BORSCHT

Steps:

• Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
• Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
• Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
• Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

MY POLISH(EASTER) KIELBASA SOUP

Steps:

• Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes.
• While kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage.
• Keep potatoes in cold water in bowl after rinsing them well.
• Cool eggs in cold water before peeling.
• Remove kielbasa from water.
• Drain and add cut up potatoes to the water in which you cooked the kielbasa.
• Add salt and cook.
• When potatoes are done, add pepper and vinegar to taste.
• *Don't use balsamic vinegar.
• To thicken soup, add flour to cold water in a jar with lid or shaker.
• Shake vigorously to combine.
• Add to simmering soup through a fine strainer to remove any lumps.
• Stir to incorporate.
• Simmer a few minutes to slightly thicken soup.
• Adjust seasonings at this point. More vinegar? More thickening?.
• When ready to serve, slice kielbasa, approx 1/4-inch slices.
• Add some to each soup bowl with one chopped egg.
• Ladle in broth with potatoes.
• Serve with a good thick-crusted bread like Polish sisel bread.
• At Easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish(white)!