Name: Easter Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by Lorac

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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.

Ready In:: 1hr 5mins
Serves:
Units:

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ingredients

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

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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RECIPE MADE WITH LOVE BY

@Lorac

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@Lorac

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"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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tweak by Geraldine P.

4/4/2021

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.

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tweak by LaWanna L.

4/4/2021

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

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review by Rebecca D.

5/29/2018

Just looked at umptern recipes. This is actually tge closest to the way my grandmother made it. Only difference was she used Sour cream instead of heavy cream so it wasn't weirdly sweet.

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review by TomSFO

7/5/2013

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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review by ONEWEIRDWORD

4/20/2011

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

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