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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Until yesterday I never had white borscht , a Polish soup, typically made around Easter or Christmas. Often the soup is soured by fermented bread and thickened with a roux. Often potatoes, along with sausage and hard cooked eggs are served in the soup. Read more . Easch family has their preference and recipe here is one from the Net. I had mine served at a Polish restruarnt and loved It. Note: there is no beets in the reipce! Ingredients:
1 or 2 rings polish kielbasa |
water as needed |
roux: flour and water to thicken |
hard cooked eggs |
1 - 2 tbs vinegar |
pepper as needed |
Directions:
1. .Cover 1 or 2 rings of kielbasa w/ water & bring to a boil.
2. Simmer 30 mins or so till the sausage is thoroughly cooked.
3. Remove the sausage & cool the cooking liquid.
4. Once the fat has solidified, remove it and reserve
5. Depending on your dietary preferences you can make this soup high or low fat.
6. For high fat & the most flavor, melt the reserved fat in a sauce pan & combine w/ an equal amount of flour to make a roux.
7. Bring the sausage liquid up to a boil & whisk in the roux to get a thin consistency, coating a spoon.
8. For a low fat, remove a 1/2 cup of the cooking liquid & add 1 to 2 TBL flour to make a slurry.
9. Bring the sausage liquid up to a boil & whisk in the slurry to get a thin consistency, coating a spoon.
10. After the broth has been thickened, add the sausage that has been cut into 1/8 to 1/4 slices.
11. Also add 1 or 2 hard cooked eggs that have been sliced.
12. Finally, add 1 TBL vinegar, more or less to taste.
13. Generally no need to add salt, but pepper to taste.
14. Ladle into soup bowls with generous helping of sausage & egg slices & serve with rye or pumpernickel bread.
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