Around our home, we have many traditions ... one of which is the Polish one to mark Easter with a bowlful of Zosia's (Sophie's) white borscht sometime in the late morning ... while we are beginning to prepare for our Easter repast. This is a unique and very flavorful dish which evokes the old country. Here is the process of preparation as passed down from Zosia:
2 good quarts of cold water in a large enamel cooking pot
1 Polish Kielbasa (we get ours shipped from the East Village Market in NYC, 212-228-5590)
1 Polish Kielbasa (we get ours shipped from the East Village Market in NYC, 212-228-5590)
1 piece of smoked
slab bacon (with the bones in ... optional ... from the same supplier)
Simmer these ingredients for 30 minutes ... don't boil!
Remove slab bacon and kielbasa and set aside
¼ cup flour (sour rye flour if available)
½ cup water
1 tbs salt
Mix together and slowly add to the above
½ cup water
1 tbs salt
Mix together and slowly add to the above
Simmer for an additional 30 minutes
Add juice of one lemon
Add ½ cup of dried Polish mushrooms (try the Kielbasa supplier)
4-6 fresh egg yolks
1 pint sour cream
Wisk together and temper with a little of the hot liquid
Slowly add this mixture to the soup wisking all the while
Warning! if you boil this soup, it will break ...
Warning! if you boil this soup, it will break ...
Serve with peeled and chopped up hard boiled Easter eggs, small pieces
of Kielbasa and the slab bacon.
Grate fresh peeled horseradish root on top (to taste ... very traditional). Try your local supermarket for the horseradish root ... they often have it around Easter.
