Barszcz Baily -polish White Borscht With Sausage |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Here is another version of this wonderful white soup found on the Net.Jjust to let you there is a Polish product cal ZUR (Polish sour soup concentrate, such as Cracovia brand, available at Polish markets), to help sour the soup. Ingredients:
6 cups sausage cooking water, fat removed |
1 clove minced garlic |
2 cups sour cream |
1/4 cup all-purpose flour |
1 link white polish kielbasa sausage, casing removed, sliced 1/4 thick |
1 link smoked polish kielbasa sausage, casing removed, sliced 1/4 thick |
6 medium potatoes, peeled, cut into chunks and boiled |
6 hard-cooked sliced eggs |
6 slices light or dark rye bread |
salt and pepper to taste |
Directions:
1. In a large pot or Dutch oven, add sausage water and garlic.
2. Bring to a boil, reduce heat and simmer, partially covered, for 5 minutes.
3. Fork-blend the flour and sour cream.
4. Temper the sour cream with a little hot sausage water, then return to pot, stirring until thickened.
5. Add sausages, potatoes and eggs to pot and heat until warmed through.
6. Season to taste.
7. At this point, some people add a pinch of sugar or a tablespoon of vinegar.
8. The soup should have a pleasantly sour taste.
9. Into 6 heated bowls, tear rye bread into bite-sized pieces.
10. Ladle hot soup over bread.
|
|