Kwas Vas Polish Soup Recipe 45

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.

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.

KWAS, POLISH EASTER SOUP

Steps:

• This is a Polish Easter Soup made by my mother-in-law every year that I can remember. She is gone, but the recipe is still made every year to satisfy our palates and bring back memories. This is not low cal, but it is only made once a year and served to our family the day before Easter. I typically use a half of a cured, bone-in ham, 3 pounds of kielbasa, and 2 large cans of sauerkraut to get approximately 5 quarts of broth. I would guess this makes about 25 servings. I never actually counted.
• Instructions:
• Cook ham and kielbasa in a large pot for 30 to 60 minutes, making sure all meat is well covered with water. In a separate pot, cook the undrained sauerkraut, covered with water, for several hours. Remove meat from first pot and set aside to cool. Reserve broth. After sauerkraut has cooked, strain, reserving the juice. Add sauerkraut juice to broth from the meat. Store in a refrigerator overnight to get fat to solidify at the top. Store sauerkraut for later. Cut ham and kielbasa into small chunks. Store in refrigerator. Hard boil eggs, about 2 per person. The next day, remove the fat from the broth and discard. Bring the broth to a boil. Whisk fresh eggs, 1 egg plus one egg shell of water per each quart of broth. Temper the eggs, then add to the boiling broth, stirring constantly. Mix 1 Tbs. of flour for each quart of broth with enough water to make a thin paste. Temper the flour mixture with the boiling broth, then add to the broth, stirring constantly. When the broth comes back to a boil, turn off the heat. Add 1 Tbs. horseradish.
• The broth should be creamy looking but not too thick. If it's too thin, add more flour; if too salty, add 1 Tbs. sugar, not tangy enough, add 1-2 Tbs. vinegar. Bring back to boil.
• Things to do ahead:
• - Hard boil more eggs, approximately 2 per person.
• - Cut the ham and kielbasa into small chunks.
• - Warm the meat and sauerkraut to room temperature so they won't cool the soup when you put it in your bowl.
• To serve:
• Place a spoonful of each, ham and kielbasi, and a sliced, hard boiled egg in a bowl. Add some sauerkraut if you like. Ladle steaming hot broth over all. Add some horseradish if you like. Enjoy.
• Tips:
• - I put all the broth through a strainer to remove any little pieces of cooked egg that seem to happen when you add the egg and water mixture to the broth. Put the broth back into the pot and bring back to a boil.
• Makes approximately 25 servings, depending on sizes of appetites. When calculating calories, remember to add the hard boiled egg to the total because it wasn't calculated in the recipe.