Polish White BorschtFrom midgelet 7 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
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