Polish Easter Soup. White Borscht is a tasty Polish Easter soup that is full of sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bite of this delicious soup. White Borscht: A Polish Easter Soup White borscht (or Bialy Barszcz in Polish) is a classic Polish dish eaten on Easter Sunday morning. Krupnik - Polish Pearl Barley Soup Krupnik cooked on ribs will help you weather the winter.
The slightly sour soup broth is made from the kielbasa cooking water and is served with sliced sausage and the hard boiled Easter eggs. The original version uses kvass made by soaking oatmeal and rye bread in water, instead of the vinegar. Barszcz biały vs Żurek Regular readers will notice that this soup is very similar to the Żurek soup that I shared last year.
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, polish easter soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Polish Easter Soup is one of the most popular of recent trending foods in the world. It's simple, it's fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Polish Easter Soup is something which I've loved my entire life.
White Borscht is a tasty Polish Easter soup that is full of sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bite of this delicious soup. White Borscht: A Polish Easter Soup White borscht (or Bialy Barszcz in Polish) is a classic Polish dish eaten on Easter Sunday morning. Krupnik - Polish Pearl Barley Soup Krupnik cooked on ribs will help you weather the winter.
To get started with this recipe, we must first prepare a few ingredients. You can cook polish easter soup using 0 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Polish Easter Soup:
These soups are almost identical and are both served for Easter, depending on the region of Poland or family's preferences. The differences: First up, żurek! Żurek is a soup made from sour rye starter, aromatic fresh pork sausage, smoked bacon, some fresh veggies, garlic and marjoram. Sausage and bacon will make a full-bodied base for the soup and give the distinctive flavor. A lot of ingredients go into this special Polish Easter Borscht recipe.
Steps to make Polish Easter Soup:
- Step 1 In a large soup pot, place sausage and add water to cover, about one quart. Bring just to a boil, then reduce heat to low and simmer for about an hour. Every few minutes puncture sausage skin to allow juice to flow..
- Step 2 Remove sausage, allow broth to cool, add vinegar, and refrigerate overnight..
- Step 3 Bake ham. Do not add cloves or other spices or sweet glazes and refrigerate overnight..
- Step 4 Optional: Cook salt pork in water until tender, about one hour and refrigerate overnight..
- Step 5 Cover feta cheese with milk and refrigerate overnight..
- Step 6 The next day skim the fat off the broth. Add mushroom soup. Whisk together until well blended. If desired, strain to remove mushrooms (I don't even worry about them any more). Bring soup just to boil, reduce temperature to low and simmer for about 15 minutes. Whisk from time to time. Taste it and if too salty or vinegary you may add up to a cup of whole milk..
- Step 7 Cut about 2 cups each of sausage, ham, rye bread and eggs into 1/2 inch cubes..
- Step 8 Rinse, dry, and cut feta cheese into 1/2 inch cubes..
- Step 9 Cut salt pork into 1/4 inch cubes..
- Step 10 Arrange meats on one platter, bread, cheese and eggs on another..
- Step 11 In soup bowls, allow guests to combine meats, bread, cheese and eggs as desired. Add hot soup. Add 1 to 2 teaspoons horseradish as desired..
- Step 12 Note: I like to make my own red horseradish. I cook one small beet until soft, peel it, coarsely chop it, then put it in a blender and blend until fairly smooth. I mix the beet with a fresh jar of white horseradish. It gives the soup a pretty pink color and the beet cuts the intensity of the horseradish..
- Step 13 Note: Polish farmer's cheese is the traditional cheese for this soup, but it is hard to find. Feta cheese that has been soaked in milk to draw out some of the salt makes a decent substitute..
Although the recipe is a lot similar to the famous Polish zurek soup, it's called a white Easter borscht. This spicy and hearty soup is served with halves of boiled eggs, boiled potatoes, and veggies such as carrots and celery. Pour liquid and kielbasa into a bowl; reserve. Pour liquid and kielbasa into a bowl; reserve. Step II - Make The Żurek.
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