Monday, April 5, 2010

Easter Soup (Adam's version)

We had a tradition of everyone getting their own Easter egg. We would then partner with someone and try to crack the other person's egg. We would continue until there was only one person left with an uncracked egg. That person would have good luck for the rest of the year.



I like to make my own red horseradish as shown in the picture above. I cook one small beet, puree it, then add it to white horseradish. It has a much better flavor than buying a jar of red horseradish.



The pictures above are from my Easter table. The soup is more traditionally served on the Monday after Easter in Poland. Following that tradition I had it for lunch today (Monday) and it was absolutely delicious.
I always had trouble with the original version curdling on me. As I got older I also found it too vinegary for my taste. After a little experimentation I found that Cream of Mushroom Soup will work as a thickener and it doesn't curdle! Here's my version.

Easter Soup (Adam's Version)

2 links smoked Polish sausage (Polska Kielbasa)
1 baked ham
1 3" piece of salt pork (optional--but I always include it)
1 dozen hard-boiled eggs (dyed)
1 loaf seeded rye bread
1 jar horseradish red or white (see note below)
1 3" piece of feta cheese (see note below)
3 tablespoons white vinegar
3 cans of mushroom soup
In a large soup pot, place sausage and add water to cover, about one quart. Bring just to a boil, then reduce heat to low and simmer for about an hour. Every few minutes puncture sausage skin to allow juice to flow.
Remove sausage, allow broth to cool, add vinegar, and refrigerate overnight.
Bake ham. Do not add an cloves or other spices or sweet glazes and refrigerate overnight.
Cook salt pork in water until tender, about one hour and refrigerate overnight.
Cover feta cheese with milk and refrigerate overnight.
The next day skim the fat off the broth. Add mushroom soup. Whisk together until well blended. If desired, strain to remove mushrooms (I don't even worry about them any more). Bring soup just to boil, reduce temperature to low and simmer for about 15 minutes. Whisk from time to time. Taste it and if too salty or vinegary you may add a can of whole milk.

Cut about 2 cups each of sausage, ham, rye bread and eggs into 1/2 inch cubes.

Rince, dry, and cut feta cheese into 1/2 inch cubes.

Cut salt pork into 1/4 inch cubes.

Arrange meats on one platter, bread, cheese and eggs on another.

In soup bowls, allow guests to combine meats, bread, cheese and eggs as desired. Add hot soup. Add 1 to 2 teaspoons horseradish as desired.

Note: I like to make my own red horseradish. I cook one small beet until soft, peel it, coarsely chop it, then put it in a blender and blend until fairly smooth. I mix the beet with a fresh jar of white horseradish. It gives the soup a pretty pink color and the beet cuts the intensity of the horseradish.

3 comments:

  1. Your photographs are exquisite. I think it is wonderful how you have stayed with your traditions. So much is lost when we don't take the time.

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  2. Thank you so much for sharing your heritage--I lived in the Detroit area as a child (1980s) and was aware of the Polish influence in the area, but did not get a god first-hand view. I am very excited to see these great photos and learn more about the place that was my home for some very happy years!

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  3. Your blog is making me very hungry! My husband is Polish and I am a HUGE fan of Polish cooking!

    antoinettemusik.blogspot.com

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