Fresh Kiełbasa – Biała Kiełbasa – White Kiełbasa Utica NY
Looking for Easter Kielbasa?
The Pulaski Meat Market has everything you need for your Easter celebration. Biała kiełbasa or white kiełbasa also known as fresh kiełbasa is a non-smoked sausage used to make White Borsch a traditional Polish Easter soup. Typically eaten after Eater Mass its ingredients vary from family to family.
The one thing that remains constant making Polish Easter Soup is adding fresh kiełbasa. According to Barbara Bulawa the best soup is made using the sausage cooking water for the soups base. “There is a lot of flavor in the cooking water, it would be a waste not to use in for making the barszcz biały.
Barszcz Biały – Polish White Borscht Recipe
2 lbs fresh kiełbasa
2 large peeled potatoes cubed
3 cloves garlic minced
1 small onion finely chopped
8 cups water
1 1/2 cups sour cream
2 tbsp butter
1 bay leaf
2 tbsp chopped parsley
¼ tsp marjoram
¼ cup chopped fresh dill
¼ cup grated horseradish
4 hard boiled eggs sliced into wedges
Salt & Pepper to taste
Cook the kiełbasa in 6 Qt Dutch Oven on medium low heat for 30 minutes. Remove the kiełbasa to a platter and reserve the cooking liquid in a bowl, return the Dutch Oven to medium high heat, melt the butter and add onions and garlic cook until soft (do not brown).
Pour reserved cooking liquid into pot and add potatoes, marjoram, and bay leaf; cook until potatoes are soft about 30 minutes. Remove bay leaf and puree soup in blender, then return to pot and bring to a simmer.
Wisk sour cream and flour in a bowl until smooth, slowly add 1 cup hot soup to sour cream mixture while whisking . Pour soup, flour, and soup mixture into pot of soup whisking until thickened.
Mix horseradish into soup, add to serving bowls and garnish with parsley and dill. Serve with sliced kiełbasa and egg wedges.