Babcia Pyrce's White Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. polish sausage
2-3 potatoes
2 cans sauerkraut
1 container sour cream
1 onion
2 T. flour
caraway seeds
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Directions: |
Directions:Boil the sausage in a pot of cold water, simmer for 20 minutes.
Remove sausage, when cool take skin off and set aside (keep sausage water).
Boil 2-3 cubed potatoes and save potato water (to be added at very end).
Drain 2 cans of sauerkraut...do not rinse.
Finely chop onions and add sauerkraut to sausage water and simmer for 20 minutes.
In a large bowl whisk 2 tbsp. of flour with a little water until you have a paste.
Add sour cream and blend together with the paste.
Add 4 ladles of liquid from potato water into the sauerkraut mixture until it's blended and then back into soup. Add sausage and potatoes and caraway seeds and bring back to a simmer (do not boil again). Enjoy with fresh rye bread.....it's the best! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20-30 min |
Personal
Notes: |
Personal
Notes: My Mom Alice has been making her Mom's soup since I was a little girl. She has handed down the
recipe to my Sisters and myself and we have continued this Polish tradition. This soup is filled with
all our memories of family holidays, warmth and love. Now it's for all to make and share! Enjoy!
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