Polish Easter Soup (Barszcz)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 585.0
- Total Fat: 36.5 g
- Cholesterol: 292.9 mg
- Sodium: 1,299.3 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 3.9 g
- Protein: 27.2 g
View full nutritional breakdown of Polish Easter Soup (Barszcz) calories by ingredient
Introduction
I grew up every year eating this Polish Easter Soup for not just Easter, but also any time -- it is a comfort food for me. It's not the healthiest, but I think skimming the fat off of the top helps a lot. Also you could use light sour cream and avoid some of the higher-calorie ingredients. We used to cut up the ham, sausage, eggs and rye bread, put them in the bottom of the bowl and pour the broth over it. That way you can control how much you get.Online the recipes seem to use soured rye -- I don't know if my family was inauthentic or cheap, but this is the way we always did it. I grew up every year eating this Polish Easter Soup for not just Easter, but also any time -- it is a comfort food for me. It's not the healthiest, but I think skimming the fat off of the top helps a lot. Also you could use light sour cream and avoid some of the higher-calorie ingredients. We used to cut up the ham, sausage, eggs and rye bread, put them in the bottom of the bowl and pour the broth over it. That way you can control how much you get.
Online the recipes seem to use soured rye -- I don't know if my family was inauthentic or cheap, but this is the way we always did it.
Number of Servings: 8
Ingredients
-
Water, tap, 8 cup
2 Kielbasa links (if they are 10"+ long -- or 3-4 shorter ones)
Potato, 2 large, diced
Horseradish, 1 tbsp or more to taste
Sour Cream, 1 16-oz tub
Flour, 1 T
White vinegar, 1-3 T, to taste
Hard Boiled Eggs, diced
Ham, 2 cup, diced
Bread, rye
Directions
Pierce Polish sausages (you may use fresh or smoked depending on your preference) with a fork and then boil for a few hours in about 8 cups water. Take out the sausage and set aside, cool the broth in the fridge overnight. You may also want to chop and pre-boil potatoes until they are fork-tender (but not overcooked).
Skim collected fat off of the top of the broth once it's cooled (this is much easier after it's cooled in the fridge, but you can also use one of those water-oil separator things instead).
Reheat the broth and add in the vinegar. Bring to a boil and turn the heat down so it's not boiling anymore. Take one ladle of the soup and put it into a blender with the sour cream and flour. Blend together, than add into the soup. Add horseradish and potatoes and stir.
Chop ham and eggs and slice the sausage that you reserved. Put the desired amount into a bowl, tear up a piece of REAL Polish Rye with caraway seeds and pour the soup over. Add more horseradish to taste. Yummy!
Makes 8 servings of about 1 cup apiece.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYKOWALS.
Skim collected fat off of the top of the broth once it's cooled (this is much easier after it's cooled in the fridge, but you can also use one of those water-oil separator things instead).
Reheat the broth and add in the vinegar. Bring to a boil and turn the heat down so it's not boiling anymore. Take one ladle of the soup and put it into a blender with the sour cream and flour. Blend together, than add into the soup. Add horseradish and potatoes and stir.
Chop ham and eggs and slice the sausage that you reserved. Put the desired amount into a bowl, tear up a piece of REAL Polish Rye with caraway seeds and pour the soup over. Add more horseradish to taste. Yummy!
Makes 8 servings of about 1 cup apiece.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYKOWALS.