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
2 Tblsp. butter
2 boiled eggs
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