Brainy Polish Easter Brunch with White Borscht Soup...

 

Polish White Borscht (Bialy Barszcz)

Whether or not you are Polish doesn't matter in order to enjoy the special taste of this soup... 

 Ingredients

• 2 lb. smoked kielbasa and other smoked meats 'ham/bacon' i.e.
  
• 2 tbsp. unsalted butter
• 4 cloves garlic finely chopped
• 1 large white onion sliced
• 2 marjoram, sprigs
• 1 bay leaf
• 1 1/2 cups sour cream
• 1/4 flour flour
• 1/4 cup horseradish fresh grated
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup dill roughly chopped
• 2 tbsp. parsley chopped
• 4 hard boiled eggs cut into wedges

Instructions

1- Boil kielbasa with other meats in 8 cups water in a large stock pot. 

2- Reduce heat to medium-low; cook about 45 minutes.

3- Remove kielbasa/meats into a bowl; reserve.

4- Return the flavor filled stock to the stove on medium heat. To that stock, add marjoram, bay leaf, butter, garlic, leeks, and onion; cook until soft, about 25 minutes.

5- Discard marjoram and bay leaf; purée soup with an immersion blender. Continue to simmer.

6- Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.

7 - Cut kielbasa/meats into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper.

8 - Simmer until ready to serve. Garnish with dill, parsley, and eggs. 

 

*Note, this soup can be served in hollowed out bread rounds.  

The Polish tradition for Easter is to take traditional foods you eat - eggs, butter, cheese, salt, kielbasa, ham, bread, horseradish etc. - to church on Saturday morning to have them blessed. They are eaten the next day on Easter Sunday.