White Borscht Polish Easter Soup Bialy Barszcz Recipes

Steps:

• Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
• Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
• Drain kielbasa, reserving the cooking liquid separately.
• Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
• Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
• Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
• Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
• In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
• Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
• Thin soup with water if needed.
• Peel the eggs and roughly chop them as a garnish for the soup.

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.

Steps:

• Place water in a large pan.
• Add sausage and bring to a boil over high heat.
• Reduce heat to low-simmer and cook, covered, for 30 minutes.
• Remove sausage, reserving cooking liquid, and set sausage aside to cool.
• Add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer.
• In a medium bowl, combine milk and egg.
• Gradually whisk in flour and stir until smooth.
• Add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base).
• Slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened.
• Add salt to taste.
• Serve with reserved Polish sausage.
• May also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish.