Kwas Polish Easter Soup Recipes

WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ

Steps:

• 1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
• 2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
• 3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
• 4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
• 5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
• 6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
• 7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.

KWAS (VAS) - POLISH SOUP RECIPE - (4/5)

Steps:

• Cover spareribs with water add vinegar, salt, sugar and prunes. Cook until meat is almost done then add the raisins and cook till tender. Thicken soup with flour and cold water. Prune butter (apple butter) may be added for extra flavor and color. Serve with potato dumplings or kluski noodles.

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.

KWAS

Steps:

• Rinse out an earthenware jar or any non-alluminium container with boiling water.
• (Note: the alluminium would react with the acidity of the kwas).
• Put the flour in the jar and mix to a liquid paste with a little of water.
• Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
• Chop the garlic and add.
• Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
• Strain and use as required.
• If stored in an airtight container, it will keep for a few weeks.