Polish White BorschtFrom midgelet 5 years ago
How to make it
- .Cover 1 or 2 rings of kielbasa w/ water & bring to a boil.
- Simmer 30 mins or so till the sausage is thoroughly cooked.
- Remove the sausage & cool the cooking liquid.
- Once the fat has solidified, remove it and reserve
- Depending on your dietary preferences you can make this soup high or low fat.
- For high fat & the most flavor, melt the reserved fat in a sauce pan & combine w/ an equal amount of flour to make a roux.
- Bring the sausage liquid up to a boil & whisk in the roux to get a thin consistency, coating a spoon.
- For a low fat, remove a 1/2 cup of the cooking liquid & add 1 to 2 TBL flour to make a slurry.
- Bring the sausage liquid up to a boil & whisk in the slurry to get a thin consistency, coating a spoon.
- After the broth has been thickened, add the sausage that has been cut into 1/8 to 1/4" slices.
- Also add 1 or 2 hard cooked eggs that have been sliced.
- Finally, add 1 TBL vinegar, more or less to taste.
- Generally no need to add salt, but pepper to taste.
- Ladle into soup bowls with generous helping of sausage & egg slices & serve with rye or pumpernickel bread.
The Cookmidgelet Eastern, USA
The Rating3 people
I remembered that an friend of mine made this and it is very good.I agree with you on what you had said.5 forks.sandygalesmith in Saint Joseph loved it
Wonderful recipe and I am looking forward to preparing it for my family with one alteration. I will use turkey kielbasa instead of the typical pork. I have substituted turkey for pork before and it works out beautifully. Thank you for sharing and 5 f...morechacha in New York loved it
Christmas All Year182 members
Eastern And Southeastern European Flavors43 members
Ethnic Family Traditions Our Heritage Together134 members
Dont Knock It Till You Try It74 members
Soup Is Good Food59 members
I Love SOUP97 members
Easter Favorites26 members
Stovetop Cooking12 members
Soups And Stews106 members