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Polish Borscht for Easter (a recipe)
Town Times ^ | Thursday, March 17, 2005 | Dina D'Amato

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.


TOPICS: Food
KEYWORDS: borscht; cuisine; easter; poland; polish; recipes; soup
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1 posted on 03/18/2005 9:15:08 AM PST by lizol
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To: lizol

Sounds good....anything with kielbasa is always good.. but, and this is a serious question..how do you make borscht without beets?


2 posted on 03/18/2005 9:19:19 AM PST by ken5050 (The Dem party is as dead as the NHL)
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To: lizol

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.


3 posted on 03/18/2005 9:21:09 AM PST by stevio (Let Freedom Ring!)
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To: xsmommy; Hegewisch Dupa; Willie Green

Polska Pingski


4 posted on 03/18/2005 9:24:37 AM PST by martin_fierro (< |:)~)
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To: martin_fierro

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).


5 posted on 03/18/2005 9:27:40 AM PST by Hegewisch Dupa
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To: martin_fierro; ken5050

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~!!


6 posted on 03/18/2005 9:27:40 AM PST by xsmommy
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To: stevio

Eat your fresh, homemade Borscht. It is good for you.


7 posted on 03/18/2005 9:28:50 AM PST by ex-Texan (Mathew 7:1 through 6)
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To: ken5050
In Poland there is white borscht and red one.
The red one is made with root beets.
The white one is absolutley different. Just names are similar. And it's one of typical Polish Easter meals (as described above). Delicious.
8 posted on 03/18/2005 9:29:28 AM PST by lizol
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To: lizol

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..


9 posted on 03/18/2005 9:31:47 AM PST by ken5050 (The Dem party is as dead as the NHL)
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To: martin_fierro; xsmommy; Hegewisch Dupa
Beets are useful for making pickled eggs 'nat...
but IMHO, the pope shoulda excommunicated the pollock who first cooked 'em with kielbasa... it ain't kosher.
10 posted on 03/18/2005 9:35:52 AM PST by Willie Green (Go Pat Go!!!)
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To: Willie Green

willie what the heck is WRONG WITH YOU?? gotta have kielbassa in the borscht, YUM!


11 posted on 03/18/2005 9:36:35 AM PST by xsmommy
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To: ken5050

my grandmothers used to color easter eggs with onion skins and beets instead of commercial colorings.


12 posted on 03/18/2005 9:37:31 AM PST by xsmommy
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To: xsmommy

Let me guess.."free range organic easter eggs"


13 posted on 03/18/2005 9:38:29 AM PST by ken5050 (The Dem party is as dead as the NHL)
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To: ken5050

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>


14 posted on 03/18/2005 9:40:26 AM PST by xsmommy
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To: lizol

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! ;)


15 posted on 03/18/2005 9:43:39 AM PST by mikrofon (Bog Blogoslawi Nasz Blog)
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To: Willie Green

We ain't kosher at all.


16 posted on 03/18/2005 9:44:25 AM PST by lizol
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To: Willie Green

Btw - maybe he would, but he'd have to start with himself.


17 posted on 03/18/2005 9:45:32 AM PST by lizol
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To: xsmommy
willie what the heck is WRONG WITH YOU?? gotta have kielbassa in the borscht, YUM!

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.

18 posted on 03/18/2005 9:47:16 AM PST by Willie Green (Go Pat Go!!!)
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To: Willie Green

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.


19 posted on 03/18/2005 9:48:25 AM PST by xsmommy
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To: xsmommy
not cold. not the way i make it....
cold it is not right....

Yeah, well I have PROOF that some heathens eat it that way: Chilled Summer Borscht.

20 posted on 03/18/2005 9:55:53 AM PST by Willie Green (Go Pat Go!!!)
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