I have always had Bialy (White) Barszcz (Borscht) or Zurek on Easter Morning {Zurek uses the Kwas rye sour starter, while the Bialy Barszcz uses a wheat starter}. The things that were blessed in our Easter baskets on Saturday morning are then cut up and placed in the hot soup – hard-boiled eggs, sausage, salt, bread.

My Babcia (grandmother) & Dziadzia (grandfather) always brought us over a pot of this soup, so we never had to make it ourselves! You can buy pre-made Zurek at the Polish markets (we got to Dorchester, MA) and simply add water and your blessed food and that’s it! I am pretty sure I have had both types — white barszcz and zurek and both are just as good.

I do like to make everything from scratch, like this simple RED BORSCHT —  so I found a recipe that seems simple enough. 

 

Polish Easter Morning Soup
Yields 10
A traditional Polish Easter Morning Soup
Write a review
Print
Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
Ingredients
  1. 4 hard boiled eggs*
  2. 1 lb Polish kielbasa (smoked)
  3. 6 c water
  4. 1 tsp salted butter
  5. 4 garlic cloves, diced
  6. 1 onion, diced
  7. 5 potatoes, diced
  8. 1 bay leaf
  9. ¾ tsp salt
  10. ¼ tsp pepper
  11. 1 c sour cream
  12. ¼ c unbleached all-purpose flour
Instructions
  1. 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. Leave the broth in the dutch oven.
  2. 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.
  3. 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, 5 min.
  4. Cut the Kielbassa into 1/4” slices, chop the hard boiled eggs.
  5. Add both to the soup. Cook 1-2 minutes to heat through.
Notes
  1. *These should be the ones you blessed the day before!
Adapted from Curious Cuisiniere
You Bet Your Pierogi http://youbetyourpierogis.com/

Leave a Reply

Your email address will not be published.