White Polish Soup

posted by SHARON 07-20-98 3:51 PM 

Kwas: 
4 to 5 slices of bakery rye bread (must not have any preservatives added to bread or it will not ferment.)
 
2 to 3 cups lukewarm water 

Place bread in a stone or earthenware jar and cover with lukewarm water. 

Cover the jar to protect it from dust and keep in warm place.  

When the kwas is sour, (about 4 to 5 days) squeeze out the liquid from the bread.

Discard the bread and keep the liquid. 


BARSZCZ STOCK: 
2 to 3lbs. pork sparerib ends 
Water to cover meat 
Salt and pepper to taste 

Place all ingredients into a soup pot and bring to boil, skim off foam 
and turn down heat to simmer. 

Simmer until meat is tender and falls off the bone, about 1 1/2 to 2 hours.

Remove meat from stock and cool.

Take meat from bones and reserve.
 

BARSZCZ (White Polish Soup) 

2lbs. fresh Kielbasa 
4 oz. dried Polish mushrooms (Morels or other strong flavored mushrooms may be used.) 
1 medium onion, chopped 
Salt and pepper to taste 
1/2 to 1 cup sour cream or to taste 
Chopped egg 

Place mushrooms in hot water to reconstitute and let set about an hour. 

After an hour wash mushrooms in the same water to get any sand out. 

Reserve mushroom water. 

Cut mushrooms into pieces and reserve. 

Place pork stock in soup pot along with the kielbasa, mushrooms, onion, 
salt and pepper. 

Pour the reserved water from the mushrooms into the pot,being careful not
to pour any of the bottom sediment with the sand into the stock.
 

Bring kielbasa, onion, mushrooms, salt and pepper to boil and skim off 
foam. 

Simmer for 1/2 hour or until kielbasa is fully cooked.  

Remove kielbasa and slice into bite size pieces and place back into soup along with the reserved pork from the above stock.

Add the reserved kwas liquid to give the desired sourness and let it just come to a boil.

Take 3 cups of the broth and place in a small bowl and slowly add the sour cream to broth in bowl, stirring constantly.

Take the sour cream mixture and slowly add mixture back to soup pot, stirring contantly.

Heat but do not boil.

Put soup in bowls and garnish with chopped egg.

NOTE: Buttermilk can be substituted for the kwas, about 3/4 of a quart.
 
Just add it in the same manner as the sour cream.


 
 

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