Easter Soup

"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."
 
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photo by Lorac photo by Lorac
photo by Lorac
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. THIS IS THE REAL DEAL!! I was so happy to find this recipe after my mom passed away, since she never wrote it down. Everyone loves it!!! Thank you so much Lorac!!
     
  2. This is the closest I have found to my family's Polish Easter Soup. There are a few differences though. We boil a bone in ham with the smoked Kielbasa. We also put sour salt in which give it an insane taste. Tempered sour cream in the broth. We also pass around the accoutremonts, hard boiled egg, chopped up rye bread, chopped up ham, chopped kielbasa and fresh grated horseradish. MMM...YUMMY.. Holla to all the pollacks out there!!!! Have a Great Easter
     
  3. I have gone back to your recipe as a guide every year for the past three years. This has been a family tradition since before I was born and I am actually one of the people that hate it, my many family memebers love it. I know what's its supposed to taste like and I had made it in the past with my Grandmother and once she and her sister passed away with my Godmother. When she passed away three years ago and I coudn't remember the recipe exactly (because in my family nothing is written down) and searched the web, your was the closest to what I remembered. I changed a few things to match better to how my family made it (sour cream instead of cream and alot more horseradishand vinegar). Thanks for the base recipe so our family tradition could continue. Sometimes cooking the things you don't love is more important than cooking the things you do love because the people you love love the things you cook.
     
  4. My father makes this soup every Easter. Dad calls it "borscht". He boils a bone-in ham, cooks both fresh and smoked kielbasa and puts the cooking liquid from all three into the soup pot. Then thickens with milk and flour, adds cider vinegar, salt and pepper.<br/><br/>We pass condiments at the table. Ham, browned sausages, hard-cooked eggs, rye bread, pickled beets, horseradish, more vinegar, a dash of worchestershire...I'm sure I've left something out. We've been eating this all of our lives. Dad even makes a dairy-free, gluten-free version for my sister with colitis. (Use rice flour and unflavored rice milk)<br/><br/>I'm saving this in case Dad loses his recipe. Thanks.
     
  5. My husband went to Poland on a missions trip and talked about this wonderful soup he ate while he was there. I found the recipe, it was very easy to prepare and tasted very authentic!!! I used the low fat version of keilbasa and added more flour to thicken it...but the taste is simply great!! Thank you.
     
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Tweaks

  1. We called it borscht and used sour cream instead of heavy cream also we used vinegar instead of horse radish. We made croutons from rye bread. We also had vinegar on the table if a person wanted to add more, which I always did.
     
  2. My husband used to make this dish every Easter. His family is polish. Well he passed away Feb.3,2021. So I had to try and make his favorite Easter soup by my self. Thanks to your blog and recipe I did it!! And it turned out great! Thank you
     
  3. This is close to my familys Polish Easter Soup. The differences are we use fresh polish sausage, leave out the vinegar and horseradish, use sour cream instead of heavy cream and add a bay leaf,peppercorns and onion. We skip step 2 and 3 and before we serve it we discard the onion and bay leaf and add some kaluski. Very good just like my babci's
     

RECIPE SUBMITTED BY

<p><img src=http://www.addis-welt.de/smilie/smilie/girl/zwaa.gif alt= /> I am an escapee from a previous life of professional employment in various fields of <img src=http://www.addis-welt.de/smilie/smilie/krank/med.gif alt= /> nursing, management and occupational health and saftey. <br /><br />We moved to Arizona 13 years ago after having spent all our life in different areas of MA. <br />I live with Mr. Lorac <img src=http://www.boomspeed.com/carolrobert/squeeze.gif alt= /> and 2 black cats <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Mo (Mozart) and <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Go (Van Gogh). <br />I love doing creative things - <img src=http://bestsmileys.com/art/1.gif alt= /> oil painting, sewing, crafts, decorating and especially cooking. <img src=http://bestsmileys.com/cooking/3.gif alt= /> <br /><br />I enjoy digging through antique/thrift stores looking for treasures, art of any age, shape or form, <img src=http://bestsmileys.com/music2/11.gif alt= /> classical music, suspense- thriller type fiction and people watching. <br />I have 2 married sons, 2 wonderful daughter-in-laws, 4 <img src=http://www.boomspeed.com/carolrobert/cat.gif alt= /> grandcats and 1 grandson <img src=http://www.smileycollector.com/images/patriotic/itty1.gif alt= /> born on the 4th of July ! <br /><br /><br />I Co-Host <img src=http://bestsmileys.com/talking/9.gif alt= /> the Recipe Request and Eastern European Forums. <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/BBQParticipantBanner-Final.jpg alt= /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://www.recipezaar.com/cookbook.php?bookid=85476 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC5-NoPhoto-Participant.jpg alt= /></a> <br /><a href=http://www.recipezaar.com/cookbook.php?bookid=85474 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC3-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=28467 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC2-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=35084 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC1-NoPhoto-Participant.jpg alt= /></a> <br /><br /><br /><br /><br /><br /><br /><img src=http://www.addis-welt.de/smilie/smilie/linien/27660.gif alt= /></p>
 
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