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Name of Polish soup [barszcz]?

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posts: 71

AussieSheilaThreads: 6 Posts: 113 Joined: Aug 14, 10 ♀	Apr 6, 11, 12:47 #61
flaki soup is disgusting but delicious :D

JonnyMThreads: 16 Posts: 4,487 Joined: Mar 9, 11 ♂	Apr 6, 11, 17:23 #62
AussieSheila: flaki soup is disgusting but delicious :D One of those adjectives is true.

PolishByMarriag

Apr 23, 11, 16:35 #63

Chuckling as I read some of these posts. Now it's Holy Saturday, 2011, and I'm searching for a "barsch" recipe since all my husband's older relatives are gone.

I have found a few recipes here that I'll try, but I just had to add that my husband's family always referred to this soup, eaten for dinner on Holy Saturday, as Garbage Soup! They called it that because of the way you put all the torn kolbassy (Pittsburghese), eggs, and rye bread into your bowl, then ladle the whitish broth over everything.

♂

Apr 23, 11, 16:46 #64

PolishByMarriag:

I have found a few recipes here that I'll try, but I just had to add that my husband's family always referred to this soup, eaten for dinner on Holy Saturday, as Garbage Soup! They called it that because of the way you put all the torn kolbassy (Pittsburghese), eggs, and rye bread into your bowl, then ladle the whitish broth over everything.

Never heard of it but it sounds good. Smacznego!

buffalo	Apr 23, 11, 19:48 #65
oh our family does too, i actually came on here looking to see if anyone else called it that since i only see the zurek :)

buffalo	Apr 23, 11, 19:49 #66
pnorton: r years. We call it Shvinsunka - but I'm sure that's not how it's really spelled... oh our family does too, i actually came on here looking to see if anyone else called it that since i only see the zurek :)

♂

Apr 25, 11, 15:18 #67

My grandmother made the soup on both Christmas day and Easter Sunday. Probably because I liked it and was the only grandchild living there and she spoiled me. We made a vegetarian version with fermented oatmeal for the meatless meal preceding the holidays. Remember this is from farm people who migrated to the USA before the First World War. I'm sure that every family in every village had their own version.

We used the water from boiling kielbasa, thickened it with flour, added sour cream and vinegar to taste. We then put in chopped hard boiled eggs, sausage - and ham - if I could sneak some off before it was put in the oven for dinner.

The big advantage I have now is that we make our own kielbasa, using the Enterprise stuffing machine my grandfather bought probably 90 years ago! My son has a smoke house and I get lots of cherry scraps from my wood shop.

We also make kiszka, but that is a tale for another time...

margo54	Apr 26, 11, 19:39 #68
my mom makes it ,too i think it's spelled borscht...she also adds a sour cream/flour mixture to the stock...

winter	Dec 20, 11, 01:52 #69
i want to ask why my borsht isn't getting sour when i ferment it with the oats. I leave it on the counter for about 5 days and it doesn"t seem to sour. am I missing an ingredient? I use oats water and rye bread.

♂

Dec 20, 11, 02:15 #70

Vinegar and starch? It's barbarity! :) (no offense, please!)
This should be made from the same fermented stuff that is used for making bread (sourdough, just a little diluted). Other ingredients: sausage (either raw or smoked, sweet Italian sausage available in US grocery stores works fine), a potato cut into cubes, a bullion cube, some garlic, black pepper, marjoram, a bay leaf. Just before serving, add a spoon of sour cream.
Names for this soup: żurek, zalewajka.

I have never tried making this with vinegar, but quite conceivably using fermented rye flour produces a "milder" taste (this should be no surprise to any winemaker).

KEMsh	Apr 7, 12, 22:28 #71
My family calls this Bosch. It consists of ham broth, buttermilk, sour cream, ham, kielbasa, veil and hard boiled eggs.

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