Easter Soup Recipes

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EASTER SOUP



Easter Soup image

Part of our Polish Easter tradition. The slightly sour soup broth is made from the kielbasa cooking water and is served with sliced sausage and the hard boiled Easter eggs. The original version uses kvass made by soaking oatmeal and rye bread in water, instead of the vinegar. We pass around horseradish, rye bread, kielbasa and eggs and everyone adds what they want to their dish of broth. You will either love it or hate it. Prep time does not include refrigeration.

Provided by Lorac

Categories     Clear Soup

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 smoked kielbasa
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg

Steps:

  • Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
  • Remove the sausage and refrigerate both sausage and cooking liquid overnight.
  • Next day, remove the fat from the liquid, add the vinegar and hoseradish.
  • Mix the flour and cream and add to the pan.
  • Season with salt and pepper and bring to a boil.
  • Reduce heat and simmer 10 minutes.
  • Allow kielbasa to return to room temperature or rewarm and slice it.
  • Serve hot broth with sliced kielbasa and eggs.

Nutrition Facts : Calories 222.9, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 49.1, Carbohydrate 5.1, Fiber 0.2, Sugar 0.4, Protein 1.7

POLISH WHITE BORSCHT (BIALY BARSZCZ)



Polish White Borscht (Bialy Barszcz) image

White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 1h5m

Number Of Ingredients 12

4 hard boiled eggs*
1 lb Polish kielbasa, (smoked)
6 c water
1 tsp salted butter
4 garlic cloves, diced
1 onion, diced
2 lbs potatoes, diced
1 bay leaf
¾ tsp salt
¼ tsp pepper
1 c sour cream
¼ c unbleached all-purpose flour

Steps:

  • Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Reduce heat slightly and boil for 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
  • In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
  • Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
  • In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
  • Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.

Nutrition Facts : Calories 460 calories, ServingSize 2 cups

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