Traditional Polish Easter Soup (Biały Barszcz)

Meats, cheese, bread, and eggs for Easter Soup.

People from Poland probably would not consider this as the basis of an Easter meal, but rather as a meal for Easter Monday--a time to use up the leftovers from Easter Sunday! It is, however, our family tradition because our Polish ancestors in Michigan had to go to work on Monday. It was not a holiday as it is in Poland.

This recipe comes from my sister, Barbara

Traditional Easter Soup - White Borscht (Monday Soup)

2 links smoked Polish sausage (Kielbasa)

1/2 smoked baked ham

1 quart water

3/4 cup sour cream

1 raw egg

2-3 tablespoons flour

Salt and pepper

5-8 tablespoons white vinegar

10 hardboiled eggs, diced

1 loaf light rye bread, cubed

Farmer's white cheese, cubed

White or red horseradish

In large pot, cook kielbasa with enough water to cover. Cook about one hour piercing skin to release juices. Remove sausage. Reserve stock. 

In a bowl, fork-blend 3/4 cup sour cream and raw egg with 2-3 tablespoons flour. Season to taste with salt and pepper. Blend 1 cup of warm broth and cream. Blend that into pot of stock. Cook until a gentle simmer. Do not boil (this will cause the cream to curdle). Add vinegar to taste. This soup should definitely be on the tart side so be sure to use enough vinegar. 

The white barszcz should be served over a bowl of diced ham, the kielbasa from which the stock was made, hard-boiled egg slices, diced farmer's cheese, cubed rye bread, and a little freshly grated or prepared horseradish to taste.

Happy Easter!