polish white borscht ..soup

★★★★★ 3 Reviews
Finnjin avatar
By Nancy J. Patrykus
from Spokane, WA

A, J.A.P.friend, E-mailed me after looking at my 50 POLISH RECIPE, cookbook and asked me if I had a recipe for White Polish Borscht Soup she had in Chicago. I went to my Polish file and there it was.A wonderful recipe from my good Polish neighbor who moved to Chicago ten years ago. I wish I had remembered it to put in my J.A.P. Cookbook yesterday! So seeing I had all the ingredients at home....I made it this morning, and here is the results with pictures. It is only 7:30 here..so this will be my breakfast!...LOL YUMMY! This is especially for Jo Ellen, with hugs, Nancy 5/12/12

★★★★★ 3 Reviews
serves 6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For polish white borscht ..soup

  • 1 pkg
    polish kielbasa sausage
  • 1-1/2 qt
    water
  • 1 qt
    buttermilk
  • 1 c
    milk
  • 1
    egg
  • 3 Tbsp
    flour
  • 3
    peeled, cut-up, potatoes...boiled
  • 1
    hard boiled egg, quarted
  • prepared horseradish...optinal
  • salt & pepper to taste.
  • 2 dash
    parsley flakes
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How To Make polish white borscht ..soup

  • 1
    Put water in a large pan. Add the sausage and bring to a boil. Reduce heat to low and cook on low-simmer for 25 minutes. Remove sausage, reserving the liquid. Set sausage aside and let cool.
  • 2
    Add buttermilk to cooking liquid and return to a boil. reduce heat to low and simmer. In a medium size bowl, combine 1 egg with the 1 cup of milk. Gradually whisk in the flour and stir till smooth.
  • 3
    Add 3 Tablespoons of the simmering soup to the milk and egg mixture and stir to combine. Slowly drizzle milk,egg and flour mixture into the simmering soup, whisking continuously until all has been added. Continue to simmer and stir until the soup has thickened.
  • 4
    Add salt and pepper to taste. Add the cut up cup cooked potatoes, along with the sausage cut up into bite size pieces. Serve on a bowl with the hard boiled, quartered egg on top. I like to add some prepared horseradish on the side, along with a sprinkle of parsley.
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