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Next year will be ordering soup starter via mail well in advance!!! I cant wait to make it all my polish family died and my dad is the only one left. I hoping it comes out like he remembers. Use fresh polish sausage if you must use the sausage. In our hometown we had a lot of Polish Butchers and they always had fresh polish sausage available with the natural casings and the best ribs.

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That is very true Mark. Thanks for sharing your thoughts! This recipe sounds very similar to one my family adopted from a newspaper back in the 40s. That one had green peas and green beans also as well as a spice basket containing whole black peppercorns cloves allspice and bay leaves. We used apple cider vinegar at the table as my irish father was not a fan of the sour aspect. Your version sounds quite tasty E! I like the idea of adding cider vinegar at the table for people who might not be a fan of the sour aspect of the soup.

Thanks so much for sharing Christina. My mother used the kielbasa water, and then tempered a scrambled egg, cider vinegar witht eh sausage water to make the soup base. Hard boiled eggs, sour rye with caraway seeds, and kielbasa were cut up and added to the soup bowl. The soup base was poured over the meat, eggs, and bread and salt and pepper to taste.

I still make it this way. The lielbasa was marianka with marjoram nice peppery taste. Thank You so much for sharing this. As the youngest of the family I did not involve myself with cooking and have wanted this recipe for many years since all have passed, I can now share with the nephews and greats on Easter Sunday.

You must try this French garlic soup.

My brother who is 86 will really be surprised. He misses some of those meals. Again I thank you and have a Blessed Easter. Anna Matvchuk. Thank you for your note Anna.

Polish Cabbage Soup - Family Table Treasures

Have a Blessed Easter! We make the barszcz with kielbasa, and hard. Thanks for sharing your version Mary-Ann! That sounds like a wonderful soup! Thank you for your wonderful sharing of the Polish Easter traditions! We use vinegar and horseradish in our broth. Thank you for comment Mrs. The tang of vinegar and horseradish sound like a wonderful addition to the white borscht. We hope you had a wonderful Easter! My mother and grandmother used to make the white bordcht only we had it for christmas eve dinner.

They are both gone now. Thanks for sharing your memory Linda! But it is so great for your kids that they can share in the traditions and memories, while making their own with you! How much vinegar and horseradish do you use?

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Thank you for your input. Our dish has smoked ham, kielbasa and boiled egg. We add horseradish sauce to each individual taste. Entire family eagerly awaits this once a year treat! Happy Easter! Happy Easter Carolyn! What a great idea to serve the soup with a horseradish sauce so that everyone can add it to their own taste!

That sounds very similar to ours!

The Top 10 Most Delicious Soups in Poland | Polish Food

Using the kielbasa boiling water gives such great flavor to the soup! How many does this serve? There will be 8 of us and we all have a healthy appetite. Thank you. Will give feedback afterwards. Hi Timea, The recipe does make a big batch, around 10 cups of soup. If you are serving it as a main dish, you may want larger servings closer to 2 cups per person , so you might want to make a double batch just to be safe.

We hope you enjoy the soup! A blessed Easter to you and your friends! I love that you included the history and meaning of the ingredients. Happy Easter and thank you for a delicious new recipe. Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment.

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Learn how your comment data is processed. White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism. Prep Time 5 mins. Cook Time 1 hr. Total Time 1 hr 5 mins. Course: Dinner. Cuisine: Polish. Servings: 5 people. Calories: kcal. Author: Sarah Curious Cuisiniere. Instructions Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot.

Boil 25 minutes. Remove keilbassa to a plate and set aside. Log in Join. See all reviews. Certificate of Excellence. Other Recent Reviews. Read all reviews. Martin R. Level 6 Contributor. Reviewed 4 November This is a bright, thick soup, and truly a hearty dish that can stand alone as a meal because of the rice, potatoes, or carrots often added to it. Easy to love and recommend! Let us do the heavy lifting on your next trip to NYC: Check out our new downloadable one-day NYC eating itineraries, or email us for a custom multiday itinerary. Best Street Foods in Lagos, Nigeria.

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