WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ

White Borscht - Polish Easter Soup - Bialy Barszcz image

Finally got the 2nd soup from the Polish class added. Chef Tad picked an awesome recipe to share with us. Of course, this is another very authentic and distinct with flavors kind of soup. Most of all, I love the broth. The tartness of it alone just made me want to drink it by itself. Of course, the addition of a homemade Polish...

Provided by Kimberly Biegacki

Time 4h

Number Of Ingredients 17

Ingredients

MAKE BROTH FOR SOUP
1 medium pre-cooked ham, smoked or plain
3 - 4 large smoked kielbasa or your favorite
2 qt water
MAKE SOUP
qt add addt'l quarts of water to make 8 quarts
2 tsp black peppercorns, whole
6 - 8 clove garlic, whole
1 c water
1/2 c flour
3/4-1 1/4 c cider vinegar (we used 1 1/4 cup)
ADD TO SOUP RIGHT BEFORE SERVING
1 medium loaf of jewish rye bread
1 medium block of farmers cheese
horseradish, grated fresh or from jar
9 medium eggs, hard boiled
salt & pepper to taste

Steps:

1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.