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Borscht Recipe for Easter

April 09, 2011

Do you love White Borscht? We do! This classic soup, also known as Zurek (zhoor-ek) is formed with a rye-meal base and is very popular during Easter. Follow the recipe below to make your own at home!

Ingredients

3/4 cup of rye flour
1 pound fresh white kielbasa
1 pound pork chop bones
2 carrots
2 parsnip
2 onions
2 tablespoon flour
1/4 pound smoked bacon
5 hard boiled eggs
1 tablespoon marjoram
2 bay leaves
salt and pepper to taste



Preparation

First let's prepare the sour-tasting rye base of this soup. Place the rye flour into a ceramic bowl. Add two cups of lukewarm water and cover with a cloth (not plastic wrap or aluminum foil). Allow to sit for four days. After four days, this mixture should have a bit of a sour scent. Perfect!

Next, place the white kielbasa and pork chop bones in a pot with six cups of water. Simmer for one hour on low heat. Remove both the kielbasa and the pork chop bones. Leave the water as-is.

Peel the onions and parsnip; chop these into small bits and add them to the brothy water in the pot. Next, flavor this mix with salt, pepper, marjoram, and bay leaves. Simmer for 30 minutes. Strain the broth.

Peel the remnant meat from the pork chop bones, slice the kielbasa into 1/2-inch thick chunks, dice the carrots finely and add all to the broth. Add the rye mixture and cook for 5 minutes. Dice bacon, fry in a pan, add flour and toss this to the soup.

For that unmistakable touch of Central and Eastern Europe, be sure to serve with a halved hardboiled egg in each person's soup bowl.



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