Does anyone know the recipe for this white borsch?

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Dec 12, 08, 17:42 #1

I am 36, and ever since I can remember my grandmother, and now my mother, have made a borsch every Easter and I can not find any recipe that is similar. I am going to make it this coming Easter and my mother will show me how but I just wondered if maybe it is something that is just from a certain region. The base of the soup is pickle juice and sour cream and it has hard boiled egg, ham, keilbasa, and horseraddish in it. Does anyone else have a recipe for this? I am trying to find out more about my Polish background (my great-grandma was from Poland) and I figure I would start with food - because I like to eat!

Thanks!

SeanBMThreads: 41 Posts: 8,727 Joined: Mar 10, 08 ♂	Dec 12, 08, 17:47 #2
Hello llh1095. And welcome to the Polish Forum. It sounds like you need to marry a Polish woman :) Just don't eat her :) Yeah, Poland has some great food. Good luck on your search into your past.

loco polacoThreads: 3 Posts: 421 Joined: Aug 5, 08 ♂	Dec 12, 08, 17:55 #3
have you tried searching this forum?

PolskaDollThreads: 44 Posts: 4,134 Joined: Jun 15, 07 ♀	Dec 12, 08, 17:58 #4
Yes llh1095 I think it's this - (Barszcz Bialy) :)

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Dec 12, 08, 18:18 #5
Zurek is sour rye soup, a Silesian speciality. It is eaten with eggs and lots of pepper. Sublime!

zosiaprucha28

Dec 12, 08, 18:26 #6

llh1095:

llh1095

Yes we make the same borcgt in my family for Easter. I cant give you exact measurements. Mom taught me a handful of this a handfull of that. We go by experience. Here is a close recipe.
One ring of fresh Polish kielbasa. Baked for about 20 minutes at 300 degrees. About 2 quarts of water. After 20 minutes remove the kielbasa. Place in the water. Cook like soup. About 1 1/2 hrs. at about 350 degrees, then simmer at a lower speed.

In the mean time,mix a bowl with about a cup of milk, a cup of sour cream, and thicken with flour to make a zapraska. Pour into the Borcht, stirring while simmering. Borscht will turn white.
Now put a couple tablespoons of vinegar( or pickle juice) season to taste. Boil a dozen of eggs,cool, cut in half and add to the borscht as needed. Salt and pepper.. Oh yes. A good Jewish seeded rye bread broke into pieces and placed in the Borscht.. ENJOY
.

♂

Edited by: plk123 Dec 12, 08, 21:52 #7

Seanus:

It is eaten with eggs and lots of pepper.

in selesia it must be.. not other places necessarily. good stuff none the less. i've never had it with egg but always with the white kielbasa and potatoes.

zosiaprucha28:

One ring of fresh Polish kielbasa. Baked for about 20 minutes at 300 degrees.

see above. i've never seen or heard of this. same goes for baking it. normally, raw kielbasa goes in maybe the last 20-30min of cooking the soup.

zosiaprucha28:

Pour into the Borcht,

seems that's only kielbasa water at this point. hmm how did the borscht become?

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Dec 13, 08, 06:13 #8
Aha, in Silesia it's most commonly z jajkiem. Pepper is up to the adder of it. Here, the sausage is cooked like in zosia's example.

zosiaprucha28

Dec 13, 08, 06:28 #9

plk123:

see above. i've never seen or heard of this. same goes for baking it. normally, raw kielbasa goes in maybe the last 20-30min of cooking the soup.

You have a good point there. My Ciotka, never baked her Kielbasa, she added it fresh into the soup. My Mother baked hers, she told me that a lot of grease was removed before adding it into the soup.Our kielbasa was made with pork. FAT

We also make the same Borscht with spare ribs, potatoes, onion, and fresh green beans.

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Dec 13, 08, 12:18 #10
Seanus: Aha, in Silesia it's most commonly z jajkiem. Pepper is up to the adder of it. Here, the sausage is cooked like in zosia's example. interesting, for sure.

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Dec 13, 08, 15:10 #11
With eggs gives it a different dimension. I must make it clear that I am referring to żurek.

♀

Dec 13, 08, 17:09 #12

Yes, and a wonderful film by the same name: Źurek. Could a recipe be given more exactly for English speakers? I'd like to try, but, not being used to making such a soup, could a more exact recipe be given? Zapraska: is this like a thickening? How much water? Bake the kielbasa in the oven, and then in the water on top of the stove? Cut the kielbasa into pieces or remove from the soup?
Sorry, if I don't get more information, I am sure to make a mess....:)
In the film the hero buys the źurek to keep a snooty tourist from getting it, and making the poor locals feel even worse...I loved that film. Zamachowski.

CarlaZThreads: - Posts: 1 Joined: Apr 18, 09 ♀	Apr 18, 09, 21:00 #13
Hi...are you still looking for Easter Borcht recipes? Let me know. I married a Polish Man some 40 years ago in Buffalo and his mother taught me how to make it. I'm making it right now as I was sick last week....so we're having our Easter Meal tomorrow...the week after Easter!

bardakThreads: - Posts: 1 Joined: Mar 21, 10 ♀	Mar 21, 10, 20:02 #14
Mar 21, 10, 20:05 - Thread attached on merging: Borsch Does anyone have the instructions for preparing the Farmer's Cheese for use in the White Borsch? I have been told to "salt" it, but I do not know how much, how long, etc... ??

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Mar 22, 10, 01:03 #15
CarlaZ: Hi...are you still looking for Easter Borcht recipes? Let me know. I married a Polish Man some 40 years ago in Buffalo and his mother taught me how to make it. I'm making it right now as I was sick last week....so we're having our Easter Meal tomorrow...the week after Easter! would be nice if you posted it then. easter is just around the corner now. thanks

DelphiFL

Apr 1, 10, 20:11 #16

Hello, my grandparents didn't speak much english but I watched my gran make Easter Soup every year, and as an adult I do as well. Here is how i do it:

Boil 4 large peeled potatoes covered with about 4 inches of water till they fall apart. Mash them up in the water.

The original recipe had a rye stock to it that was prepared the day before. To shorten the time I add a slice or two of rye bread to the boil - the sort with seeds in it.

Add one pound fresh keilbasa (remove the casing for a different texture to the soup). Cook for about 45 mins. You can cool the soup and skim the fat after the meat is done for less fat content, but I never do.

Before serving, add 1/4 cup sour cream, and 3-5 tablespoons horseradish.

Add 5 or 6 sliced boiled eggs, and serve warm.

Hope this helps

Easter Egg	Apr 3, 10, 02:02 #17
Yes, can you please email me your recipe. My mom used to make Easter Borsht thickened with beaten eggs and flour. Thanks...Sharon sgreer9311@aol.com

Dianel57	Apr 5, 10, 02:58 #18
Every Easter morning we had a soup that my polish mother called borsct. It was diced ham, keilbasa, bolied eggs. Horeseradish and white vinegar pepper salt, to taste and then boiling water was poured on top. stir well so the egg yolks melt in the broth. Add more ingredients to your taste if needed........... So yummy.

flicker

Apr 23, 10, 02:22 #19

Here you go. This is the real deal!

Pickle Borsch:

Stock:
4 cups pickle juice (Clausen Kosher Dill)
1/4 cup flour
1 egg
4 tablespoons sour cream
-optional to substitute one cup water for one cup pickle juice for weaker panzy stuff-

Bring pickle juice (and optional water) to simmer.
Take flour and add a little water to make a smooth paste.
Then dilute with water or pickle juice to make 3/4 cup.
Add gradually to simmering pickle juice and bring to slow boil, while stirring, for 5 minutes.
Beat egg and add sour cream, mixing well.
Slowly add hot mixture to egg/sour cream, while mixing, until it is very thin.
Add thinned mixture very slowly to hot mixture, mixing well.

Serve with chopped ham, Polish sausage and hard boiled eggs.
I also suggest a good Jewish rye, with seeds, for dipping.

Enjoy!

LMDziedzic

Apr 19, 11, 00:00 #20

hi, I am from Buffalo also and My family never wrote down the iinfo for white borscht. I have not made it myself in a good 20 yrs and now that I am no longer in B-lo I am dying to have some this easter! I know that we did not bake our keilbasa but I can not remember which went in to make the stock is it the fresh or the smoked?
Well if you can help I would so greatly appericate it. Also if you or anyone out there has a recipe for the potatoe /cheese filling for perogies please pass them along to me! Most of my family has passed when I was very youong and I have not had a chance to get any of these recipes. Thank you so very much and I hope that everyone has a Blessed Easter season!
You can email me at dziedzic.lynne@gmail.com

John John	Apr 22, 11, 22:00 #21
Our family borsch has hard boiled eggs, Polish sausage, ham, horseradish, and I think some vinegar. It's my Grandmothers recipe and I have asked my Uncle to teach me the recipe. I just got my yearly batch (better than ever) and next year I will make it with him on Holy Thursday. Sorry I don't have the measurements for you.

GKIRRRER

Apr 25, 11, 02:45 #22

Well, yes, I think I do. But it all depends on what you are all talking about. You are all commenting but there is no recipe...So what is going on? I would love to share my Mother's Easter Soup Recipe with the entire world that is interested especially the Polish people.
so, if you are interested share your recipe with me and we will definitely share the best White Easter Soup in the world with you. My great nephew at the age of 13, refuses to have Easter without GG's Easter Soup. Can you beat that one.

rainbowlady	Jun 30, 11, 06:21 #23
Do you have the recipe for white borscht? I remember it having diced ham, diced polish sausage, diced eggs, diced rye bread paulanowak777@rocketmail.com

Mania

Oct 20, 11, 17:13 #24

Hi,
My recipe for borcht came from my fatherinlaw. Everyone I know uses lemon juice or vinager. but not my pops. He was a blind man who was unbeleivable.
2 c. old fashioned oatmeal
2 1/2 c lukewarm water
1 tbsp flour
1 garlic clove diced
1 crust sour rye bread
Mix oatmeal,flor and water with a fork in a bean pot earthenware crock. Place the rye bread on top. Let set for 3or4 days,until it sours.
Boil about 5 min. 2 quarts water with diced garlic, and strain the oatmeal into the water,it comes out different because the bacteria is always different but as long it is omn the thick side its good.
Serve it with chunk potatoes,hardboiled eggs kielbasa and rye bread.

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