Polish White Borscht Recipe

How to make it

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• .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.