"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Barszca - Polish Easter soup Recipe

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This recipe for Barszca - Polish Easter soup, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jason Smith
Added: Tuesday, October 9, 2007


1 c. cooked diced beets (optional)
1 c. cooked diced potatoes
1 c. cubed, cooked ham
1 c. sliced mushrooms
1 # Polish kielbasa sausage
1 T. plain or beet horseradish
2 c. sour cream
2 T. lemon juice or vinegar, or to taste
6 c. water
6 hard boiled eggs, peeled and sliced
Chopped fresh dill or parsley (for garnish)
Salt and freshly ground pepper

In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour.

Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool.

In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes or beets to their taste. May be made a day or two before and kept refrigerated.

Personal Notes:
Personal Notes:
I know that many of you like this one and may make it with some leftover ham around the holidays.




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