White Easter Borcsht

White Easter Borcsht

This is typically a part of the Easter feast at most Polish households. Here is my version.

Soup is one of my go to meals that simply makes me feel healthy and strong. It can sooth you when you feel ill and picks you up when you feel sad. Well, that is what it does for me. You be the judge.

4 White Polish Sausage/not smoked
fermented rye zur-fermented
6 hard boiled eggs
12c water
4 cloves of garlic
1 onion
1 bay leaf
salt and pepper to taste
1/c sour cream with 2tbsp of flour (whisked until smooth)
marjoram

I fry my Sausage whole with the onion until the sausage is browned and onion is caramelized. I find this gives me full flavor.  Once that is accomplished, I add the garlic and fry for an additional 2 minutes and then transfer it to a large pot and you can then add the water and remaining ingredients except the sour cream mixture and boiled egg.  You can cook this for about one hour on slow heat.

Remove the sausage and slice it (add it back to the pot).  At this time, you would temper the sour cream mixture by adding a bit of the hot broth.  You can then add it to the pot of soup for thickening. You can also add the zur at this time.

Add the boiled eggs on top of your soup for garnish, but most people like to have at least one full egg sliced in per bowl of soup.

Enjoy this tasty and soothing soup.

White Easter Borcsht
White Easter Borcsht

 

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