Grandma's Polish Easter Borscht
Enjoy a comforting bowl of Grandma's Polish Easter Borscht, a treasured family recipe. This hearty soup is rich in flavor, combining succulent chunks of Polish sausage with a tangy vinegar kick. The addition of hard-boiled eggs and a creamy flour-milk base makes it an unforgettable dish perfect for Easter gatherings or any time you crave a taste of home. Whether served alongside rye bread for dipping or enjoyed on its own, this borscht embodies the warmth of family traditions and Polish culinary heritage.
4-6
Servings
N/A
Calories
8
Ingredients
Ingredients
Water
1 quart
Polish sausage
2-3 links (cut into 1-2 inch pieces)
Vinegar
2-6 tablespoons (to taste)
Salt
1/4 teaspoon
Pepper
1/8 teaspoon
Hard-boiled eggs
2-4 per person (sliced)
Milk
1 cup
Flour
2-4 tablespoons
Instructions
1
In a large pot, bring the quart of water to a boil.
2
Add the cut-up Polish sausage to the boiling water and cook until fully done, about 10-15 minutes.
3
Once cooked, remove the sausage from the pot and set aside. You may slice the sausage or leave it in larger pieces if preferred.
4
In a separate bowl, mix the milk and flour until smooth to create a thick paste.
5
In the sausage water, add vinegar, salt, and pepper. Bring it back to a simmer.
6
Gradually add the flour-milk mixture to the simmering broth, stirring continuously until the soup thickens to your desired consistency.
7
To serve, ladle the soup into bowls and garnish with sliced sausage and hard-boiled eggs.
8
This soup pairs wonderfully with crusty rye bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Polish Easter Borscht?
It is a traditional Polish hearty soup featuring sausage, eggs, and a tangy vinegar kick, often served during Easter gatherings.
What are the primary ingredients for this borscht?
The main ingredients include water, Polish sausage, vinegar, salt, pepper, hard-boiled eggs, milk, and flour.
How much water is needed for this recipe?
This recipe requires 1 quart of water.
What kind of sausage should I use?
You should use 2 to 3 links of Polish sausage, cut into 1 to 2 inch pieces.
How long does it take to cook the Polish sausage?
The sausage should be boiled in the water for approximately 10 to 15 minutes until fully cooked.
What do I do with the sausage after boiling it?
Once cooked, remove the sausage from the pot and set it aside to be used later as a garnish.
How do I thicken the soup?
Thicken the soup by mixing 1 cup of milk and 2 to 4 tablespoons of flour into a smooth paste and adding it to the simmering broth.
When should I add the vinegar to the soup?
Add the vinegar to the sausage water after you have removed the cooked sausage and brought the liquid back to a simmer.
How much vinegar is recommended?
You can use between 2 and 6 tablespoons of vinegar, adjusting to your preferred level of tanginess.
What seasonings are used in Grandma's Polish Easter Borscht?
The broth is seasoned with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
How do I ensure the flour-milk mixture doesn't clump?
Gradually add the mixture to the simmering broth while stirring continuously until the soup reaches your desired thickness.
How many hard-boiled eggs are served per person?
The recipe suggests serving 2 to 4 sliced hard-boiled eggs per person.
How is the soup served?
Ladle the soup into bowls and garnish each serving with sliced sausage and hard-boiled eggs.
What side dish pairs well with this borscht?
This soup pairs wonderfully with crusty rye bread for dipping.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
Is this a creamy or clear soup?
The addition of a flour-milk base gives this borscht a creamy consistency.
Can I leave the sausage in larger pieces?
Yes, you can slice the sausage or leave it in larger pieces based on your personal preference.
What is the first step in the cooking process?
The first step is to bring 1 quart of water to a boil in a large pot.
Can I adjust the amount of flour?
Yes, you can use between 2 and 4 tablespoons of flour depending on how thick you want the soup to be.
Is this a traditional family recipe?
Yes, it is described as a treasured family recipe that embodies Polish culinary heritage.
What is the base of the soup?
The base is made from the water used to boil the Polish sausage, combined with vinegar and a milk-flour thickener.
Is this soup suitable for comfort food?
Yes, it is specifically tagged as a comfort food and a hearty soup.
How should the hard-boiled eggs be prepared for the soup?
The eggs should be hard-boiled and then sliced before being added to the bowls.
Can I make this soup if it isn't Easter?
Absolutely, it is perfect for any time you crave a taste of home and traditional Polish flavors.
Does the recipe include fiber or sugar information?
No, the nutritional values for fiber and sugar are not provided in this specific recipe data.
What is the preparation for the sausage before boiling?
The sausage should be cut into 1 to 2 inch pieces before being added to the boiling water.
Is there a specific way to add the flour-milk mixture?
It should be added gradually while stirring to maintain a smooth texture.
What gives the borscht its unique tangy kick?
The vinegar added to the broth provides the signature tangy flavor.
Can I add more pepper if I like it spicy?
Yes, the recipe lists 1/8 teaspoon but you can adjust seasonings to your taste.
How many links of sausage are needed?
The recipe calls for 2 to 3 links of Polish sausage.