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Easter Soup

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Ingredients

Adjust Servings:
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

Nutritional information

222.9
Calories
198 g
Calories From Fat
22.1 g
Total Fat
13.7 g
Saturated Fat
81.5 mg
Cholesterol
49.1 mg
Sodium
5.1 g
Carbs
0.2 g
Dietary Fiber
0.4 g
Sugars
1.7 g
Protein
365g
Serving Size

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Easter Soup

Features:
    Cuisine:

    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.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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 , 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 , 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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    Steps

    1
    Done

    Add Kielbasa and Water to a Large Pan, Bring Water to a Boil, Reduce Heat and Simmer 40 Minutes.

    2
    Done

    Remove the Sausage and Refrigerate Both Sausage and Cooking Liquid Overnight.

    3
    Done

    Next Day, Remove the Fat from the Liquid, Add the Vinegar and Hoseradish.

    4
    Done

    Mix the Flour and Cream and Add to the Pan.

    5
    Done

    Season With Salt and Pepper and Bring to a Boil.

    6
    Done

    Reduce Heat and Simmer 10 Minutes.

    7
    Done

    Allow Kielbasa to Return to Room Temperature or Rewarm and Slice It.

    8
    Done

    Serve Hot Broth With Sliced Kielbasa and Eggs.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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