polish easter barszczrating:
from the Web Chef
6 cups (1.5 L) water
1 lb (450 g) Polish kielbasa sausage
2 cups (500 ml) sour cream
Salt and freshly ground pepper to taste
1 tablespoon (15 ml) plain or beetroot horseradish
2 tablespoons (30 ml) lemon juice or vinegar, or to taste
1 cup (250 ml) sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 cup (250 ml) cubed, cooked ham
1 cup (250 ml) cooked diced potatoes
1 cup (250 ml) cooked diced beetroot (optional)
chopped fresh dill or parsley for garnish
in a large pan, 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 minutes. Allow to cool.
in a separate bowl, beat sour cream with about 3 cups (750 ml) of the cool broth. Pour this mixture back into the pan with the rest of the broth. Add lemon juice or vinegar.
reheat before serving, but do NOT bring 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 beetroot to their taste.
may be made a day or two before and kept refrigerated.