One of my family’s favorite Easter traditions is Easter Borscht. This is a Polish White Borscht that’s chock full of wonderful Polish favorites. My Babci’s recipe includes ham, kielbasa, hard boiled eggs, rye bread and horseradish.
The broth itself is simple to make. All you need to do is render salt pork, mix together water, vinegar, milk and flour.
When serving, pour the broth over diced ham, hard boiled egg slices, and kielbasa slices. Top with rye bread cubes and horseradish, and you’re good to go!
My dad used to love this dish. He called it the bottomless bowl of soup because in the process of eating it, he would run out of dry ingredients. So he’d add more dry ingredients. But then would run out of broth. So he would add more broth. Then, he would run out of dry ingredients again and the cycle would continue! He really enjoyed it!
While this dish is a Polish Easter tradition, there’s no rule saying you can only have it at Easter time. Easter Borscht is a delicious meal year round!
To see how I make My Babci’s Easter Borscht, click here to visit my YouTube video.
MY BABCI’S EASTER BORSCHT
This is a delicious recipe for Easter Borscht, also known as Polish White Borscht. My Babci's Easter Borscht is full of such Polish favorites as ham, hard boiled eggs, kielbasa, rye bread and horseradish!
- 8 cups water
- 1/2 tsp salt
- 2 tbsp white vinegar
- 1 1/2 tbsp flour
- 1 cup milk
- 4 oz salt pork
- 4 slices rye bread cubed
- 8 oz ham cooked and diced
- 4 eggs hard boiled
- 1 lb kielbasa
- 1/4 cup horseradish
Render salt pork and set aside.
Fill medium pot with 8 cups water. Add salt and vinegar. Bring to a rolling boil.
In a separate bowl, slowly add flour to milk. Whisk together.
Whisk milk and flour mixture into water and vinegar mixture.
Add rendered salt pork to broth.
Place ham, kielbasa and eggs to taste in soup bowls.
Cover with broth.
Top with rye bread cubes and a dollop of horseradish.