Posted on 03/18/2005 9:15:08 AM PST by lizol
Polish Borscht for Easter
By Dina D'Amato / Recipe The recipe above was a traditional Easter morning meal served and enjoyed by most members of the Polish side of my family. I have very fond memories of Easter as a child. Following church, we would go with my Dad and Grandfather "house-hopping" to several of my relatives' homes. Mom would usually stay home for those who would be visiting our home. At each house, there was a large pot on the stove of fresh borscht and an abundance of sides, and plenty of everything to go around.
I have tried to carry on this recipe with my own family, but it is very much an "acquired" taste, and they have yet to acquire it. My own Dad, who is Italian, said it took him many years to appreciate borscht, but will now go many miles out of his way to get a good bowl. But if you're adventurous, and like to try ethnic foods, give it a try. But please, have a backup meal just in case!
1-2 Polish Kielbasa
2-3 chicken boullion cubes
Approximately 10 cups water
1 package soup vegetables (or use your own chopped celery, carrots, onion, parsley, etc.)
Approx. 4 Tbsp. butter
2 eggs
½ C. flour
1 pint heavy cream
Approx. ½ c. water
1 can (what size?) chicken broth
¼ - ½ c. white vinegar
salt and pepper to taste
Sides:
Sliced kielbasa (from above)
Horseradish
Sliced hard-boiled eggs
Sliced mushrooms (from a can, or cooked if you wish)
Rye or pumpernickel bread
Directions:
1. Prick kielbasa all over to let flavor out. Bring kielbasa to a boil in 10 cups of water. Add vegetables, boullion and butter. Cook (at a simmer?) for approximately 30 minutes.
2. Remove kielbasa and set aside. Remove vegetables and discard.
3. In a medium bowl (or 8 c. Pyrex measuring cup), mix together the eggs, flour, heavy cream and enough water to make a total of 3 ½ - 4 cups. Add to kielbasa broth.
4. Add chicken broth, vinegar, salt and pepper.
5. When serving, put your choice of sides in your bowl and cover with soup. Serve with bread on the side.
Sounds good....anything with kielbasa is always good.. but, and this is a serious question..how do you make borscht without beets?
My Mom's Slovack borscht is a soup made with red beets and sour cream or something. Whatever it is, I don't eat it.
Polska Pingski
And as borscht can be both red and white, it can be served in the form of the Polish flag (not sure how to garnish the one with the eagle crest).
OMG that sounds so good and here is is friday and me not allowed meat! i will be making borcht on Holy Saturday and of COURSE It has to have beets~!!
Eat your fresh, homemade Borscht. It is good for you.
OK..thanks..I love the the traditional red version..with boiled potatoes and sour cream..BTW..beets is the ONE stain nearly impossoible to remove from anything..
willie what the heck is WRONG WITH YOU?? gotta have kielbassa in the borscht, YUM!
my grandmothers used to color easter eggs with onion skins and beets instead of commercial colorings.
Let me guess.."free range organic easter eggs"
well yeah in the old country i am sure they were free range and organic, but not here! one came from the Ukraine the other from Lithuania. i didn't know you were part hunky? i can't imagine anyone not a hunky would be eating borscht the way you described>
There was a direct correlation between my grandmother's borscht and the "stomach flu" I would regularly get around the time of the annual Christmas gathering...
Kielbasa on the side, please! ;)
We ain't kosher at all.
Btw - maybe he would, but he'd have to start with himself.
Hmmmmm... I always thought borscht was made with beets and served cold.
But this recipe doesn't say anything about that.
So if yinz used cabbage and turnips instead, and served it warm, it might be pretty tastey.
But COLD BEET SOUP???
NO WAY!!! I don't care if it has kielbasa in it or not. I ain't eatin' it.
not cold. not the way i make it. and you have to put lots of the tops of the beets in, the green parts. and yes, sour cream and kielbasa cut up in it, and maybe boiled potatoes like ken said. cold it is not right.
Yeah, well I have PROOF that some heathens eat it that way: Chilled Summer Borscht.
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