Polish Borscht - Layne Ogorzalek Xenelis

POLISH BORSCHT
By Layne Ogorzalek-Xenelis

This is my family’s traditional version of white borscht that was served on Easter Sunday. With so many of my Polish relatives living nearby, we would often travel from house to house, visiting and having a bowl of borscht at each. Everyone had a slightly different version of this, but they were all similar. The best “fresh” kielbasa was usually found somewhere in Meriden or New Britain, and most store-bought brands were considered almost laughable. Imagine, a “kielbasa snob!” But now you might be able to find some decent brands if your market has a Polish section. Martin Rosol makes a nice mainstream kielbasa that can be used if you’re not near a Polish meat store.
My mother, like all of her relatives, made this every Easter. My grandfather, father, and I would add in our “fixins” and slurp away. But I must admit, it is really an acquired taste. If you’re looking to try something new for your family, don’t try this. It took my dad many years to appreciate borscht. Even he described it as looking and tasting like “sour dishwater” at first. I tried making it for my family, hoping that my kids would embrace their Polish side, and give it a chance…….
First, my husband set the tone by running from the room saying that it looked and smelled like a baby threw up in the pot. That pretty much set the tone for how my kids would react to it. My son was able to tolerate a few spoonfuls, and for trying it for the first time, I considered that a success.
I guess I’ll just have to try again next year.  But if you're Polish and were raised with this, my cousin Layne makes the best - just like my mother used to make.  Enjoy, if you dare.

Recipe:
10 cups water
1 large fresh kielbasa
2-3 chicken bouillon cubes
1 pkg soup vegetables (found in produce section - parsnip, celery, carrots, parsley, onion)
2 eggs
½ cup flour
1 pint heavy cream
½ cup water
1 large can chicken broth (about 32 oz)
¼ - ½ cup white vinegar
Sides/”fixins”:
Kielbasa, from above, sliced
Hard boiled eggs, sliced
Canned sliced mushrooms, or fresh cooked and sliced
Horseradish
Bread (rye, pumpernickel, etc…)
Steps:
In large pot, boil water, kielbasa, bouillon, and vegetables. Make sure to prick the kielbasa all over with a fork to let flavor out into the soup. Boil about 30 min.
Skim out the vegetables and discard (…or, I give them to the dogs) Remove kielbasa and set aside for later. In a separate bowl, mix together eggs, flour, cream, then add enough water to make about 3 ½ to 4 cups. Whisk into broth. Add chicken broth, vinegar, salt and pepper to taste. (note, soup may look a bit curdled. This is OK!  Cook for a little while.
When serving, create a small buffet of the fixins. Add a bit of each to a bowl, then cover with the soup broth. Have a little bread on the side, and enjoy.
Happy Easter!
PS - also great to have Babka bread on Easter morning!