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This is a traditional recipe from my Polish family passed down from my Pra Babci (great-grandmother) and shared by my Babci (grandmother) Viola Sherowski. Unlike beet borscht this is a white borscht made with the juices from cooking kielbasa and vinegar. We have been eating this soup every year on Easter Sunday since I can remember and Babci at 96 still makes a delicious soup every Easter.

Step 1: Ingredients

These ingredients are for a small batch of soup that makes 3-4 servings. Traditionally, Babci makes a very large pot that serves around 30 people.

1 polish sausage (kielbasa)

4 cups water

3 Tblsp. vinegar

1 tsp. salt

dash of pepper

2 Tblsp. flour and 2 Tblsp. water (roux to thicken)

1 cup milk

1 egg

1 onion

2 Tblsp. butter

2 boiled eggs

horseradish

Step 2: Start With Kielbasa

Start with well washed Polish sausage (kielbasa). Cut into chunk size pieces.

Step 3: Boil Kielbasa

Boil your kielbasa in 3 cups of water for about 20 mins on medium low. Take the pieces of kielbasa out and reserve the liquid.

Step 4: Add Vinegar

Add 1 cup water, 3 tlbsp. vinegar (white or red cider), 1 tsp of salt and dash of pepper to the kielbasa juices. Bring to a boil.

Step 5: Thicken With Roux

In a small bowl stir 2 Tblsp. flour and 2 Tblsp.water to use as a roux to thicken your soup. Add the roux while boiling and stirring constantly. Boil long enough to cook the roux, about 8 minutes.

Step 6: Whisk Egg and Milk

In another small bowl whisk 1 egg into 1 cup of milk.

Step 7: Add Milk and Egg

Turn your soup on low and using a very thin and slow stream add your milk mixture being very careful to keep your temperature low enough so that your milk doesn't curdle. This is important! Continue to whisk so soup doesn't curdle.

Step 8: Whisk

Continually whisk and cook until it thickens lightly - not like pudding

Step 9: Slice Kielbasa Into Pieces and Add to Soup.

Slice the sausage you cooked in the beginning. Add half of the sliced sausage to soup and reserve the rest of the sausage to serve on the side. Taste and add more salt if needed . Your borscht soup should have a slightly sour taste.

Step 10: Boil Eggs

Cook hard boiled eggs for 8-10 minutes and cool in cold water. Peel and slice.

Step 11: Slice and Cook Onion

Slice an onion and saute in 2 Tblsp. butter.

Step 12: Add Onion

Add onion to soup. Add more salt to taste. Keep soup on low to keep warm. Do not let it boil or the milk will curdle.

Step 13: Serve With Egg, Kielbasa and Horseradish

Serve with sliced hard boiled egg, your extra sliced kielbasa, and a side of horseradish

Step 14: Happy Easter!

Your making your roux wrong a roux is equal amounts flour and fat. So if you have 2 tbls flour you need 2 tbls fat I personally use clarified butter. Heat the butter in a pan and add the flour a little at a time whisk the roux cook for 3-5 minutes then add to ur soul to thicken let the roux simmer in the soup for at least 20 minutes to cook out the flour taste. Have fun and never use water to make a roux yuck use a fat the roux will taste so much better i promise.
Glad to know my family isn't the only ones who do this easter tradition! I have never found anyone who knows what our borscht is. Ours is slightly different! Instead of onions we put rye bread in before you eat it
So cool!! Thanks for sharing. ❤️
<p>Very nice, I love seeing family recipes like this. Glad you share this here!</p>

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