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Polish Borsch Recipe

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This recipe for Polish Borsch is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 links of fresh polish sausage
2 links of smoked polish sausage
water
1 pint sour cream (not light)
1 raw egg
2 t sugar
5 T flour
2T vinegar
salt
sheephead mushrooms
Directions:
Directions:
Simmer each sausage type separately. This is to keep the distinct
flavor of each sausage intact.
Remove the cooked sausages and refrigerate for later.
Strain the sausage waters into one soup pot. Chill overnight.
Remove fat from sausage broth.
Add sour cream and flour and mix thoroughly. Heat slowly.
Meanwhile, saute the mushrooms in a small amount of butter.
Remove 1 cup of broth to temper the egg. Add the egg mixture
and stir. Add sugar, vinegar and salt. Adjust any of seasonings.
Add mushrooms.
Personal Notes:
Personal Notes:
Serve with boiled potatoes and beets.

 

 

 

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