Bialy Barszcz

This delicious soup is a Polish Easter tradition. On Easter morning a basket consisting of butter, sausage, bread, eggs, horseradish, ham, cheese, and a few other things. The basket is taken to church to be blessed and then taken home and the blessed goods are made in to a soup.

The horseradish in soup was something new to me, I love horseradish though and the way it cooked down in to the soup was divine. We all love it, I think this is our new go-to for potato soup. I did find that my kielbaba did not season the water enough to flavor the soup and added some chicken bouillon, it might not be necessary. Taste and see as you cook.

2 Tbsp. butter
1 onion, chopped
2 cloves garlic
1 lb. kielbasa
4 whole eggs, uncracked
4 medium potatoes, chopped
2 bay leaves
1 Tbsp. prepared horseradish
1 1/2 c. sour cream
1/4 c. flour
2 - 3 Tbsp. chopped fresh dill
1/4 c. chopped fresh parsley
Salt and pepper to taste
Chicken bouillon, optional (depends on your kielbasa)

Heat the butter in a large pot. Add the onion and saute until soft. Add the garlic and cook for 30 seconds. Add 8 cups of water and the kielbasa. Simmer for 10 minutes. Add the four eggs nd cook for another 10 minutes. Remove the eggs and the kielbasa.

When the kielbasa is cool, slice.

Add the bay leaves, potatoes, and horseradish to the water and simmer. Whisk together the sour cream and the flour. When the potatoes are tender whisk some of the liquid in to the sour cream to thin. Add all to the pan with all the remaining ingredients and the kielbasa. Simmer, stirring, until thick. 

Taste and adjust seasonings as needed. 

Add the chopped, hard boiled eggs on top.