Polish Easter Egg Soup Recipes

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.

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.

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.

"EASTER EGG" SOUP...USE LEFT-OVER EASTER EGGS

Steps:

• Fry the bacon. Put everything into a large pot, and cover with warm water. Bring to a boil. Then simmer until the egg yolks are well dissolved. Serve with horseradish to suit your taste.
• This can be converted to a crock pot recipe. Heat to a boil then simmer...away till done.

POLISH EASTER EGG SOUP

Steps:

• Fry the bacon and cut it into 1-inch pcs. Slice the Large eggs and sausage. Cut up the ham into 1/2-inch cubes. Put everything into a large pot and cover with warm water. Bring to a boil. Simmer till the egg yolks are well dissolved. Serve with horseradish to suit your taste. Comments: This authentic Polish soup was handed down to Deanna Wilson of Gilbert, Arizona, from her great, great grandparents who lived in Warsaw. Deanna only makes it once a year - for Easter. It is certainly wonderful in terms of using up those myriad hard boiled Large eggs! Serve warm to Easter guests and to family for the days following.

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)!

POLISH SOUR RYE SOUP: ZUREK

Steps:

• Heat up the bouillon in a large pot.
• Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
• Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
• Once you take it from the gas, add sour cream, salt and optionally pepper.
• Serve with half or quarter of boiled egg on top, and bread.

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.

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.