Recipe for cooking barszca - polish easter soup

Recipes from Poland and Hungary :: Polish and Hungarian Soups and Stews

6 c. water
1 lb. Polish kielbasa sausage
2 c. sour cream
Salt and freshly ground pepper, to taste
1 Tbsp. plain or beet horseradish
2 Tbsp. lemon juice or vinegar, or to taste
1 c. sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 c. cubed, cooked ham
1 c. cooked diced potatoes
1 c. cooked diced beets (optional)
Chopped fresh dill or parsley (for garnish)

In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour.

Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 mins. Allow to cool.

In a separate bowl, beat sour cream with about 3 c. of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT let it come to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes or beets to their taste. May be made a day or two before and kept refrigerated.

Serves 4 to 6.