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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.

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kjrelaz March 21, 2008

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!!

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brinlt April 09, 2009

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

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faerie44 April 05, 2009

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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supermom September 19, 2003

Excellent! My Polish aunt would make this soup when I was young, usually around Easter. I have not had it for years, and this comes in second to my aunt's - excuse the partiality. To clarify or indicate my varient - I add the Polish Sausage cut in 1/4 inch slices after step 5.You would loose some liquid during the process, you should have about 1-1/2 quarts. I think one link of sausage is plenty.P.S. You don't have to wait for Easter.

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TomSFO July 05, 2013

Yes, like Chef #1226964 says - the sour salt is the thing that kicks it into pure bliss!

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ONEWEIRDWORD April 20, 2011

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.

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)

I'm saving this in case Dad loses his recipe. Thanks.

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Laura2of7 December 06, 2010

Smaczne!! It isn't Easter without this great soup!! Pip-Squeek mentions that this is not as flavorful as he/she are use to - answer - buy some fresh, non-smoked Polish sausage and boil/simmer until cooked - then follow the recipe.. this is the way my Polish family have always made the 'stock'.. it adds a substantial flavor that I think is more intense than just using smoked sausage, but to each their own? Enjoy this every year!

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steve in FL April 07, 2008

I have to say the first time I had this soup I could not understand why DH2B and his sisters couldn't wait for Easter so they could have this soup (it is a tradition in their family for this soup to be served before Easter dinner). The next year I found myself enjoying this soup and looked forward to making it this year for Easter. This recipe tasted just like the one my soon-to-be MIL makes for Easter! Thanks Lorac!

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NcMysteryShopper April 11, 2007

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

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AA in Ohio April 11, 2010
Easter Soup