White Polish Borscht (my family's recipe)

I thought I had better pass this on before it gets lost.

Enjoy!

This is the traditional soup for Easter-served with Kielbasa, Ham, Rye bread, Sourdough bread and Hard boiled eggs.  For Wigilia-a mushroom based Borscht or beet based is often used.  We like this version so much that our family uses it for both menus.

The Stock: (Start at least 2-4  days in advance of serving)

1-3 pounds pork spareribs

1-2 quarts pickle juice ( I save pickle juice all year-I have a jar in the freezer we add to whenever pickle juice is available)

2-3 Tablespoons Sour Salt (Citric Acid)-we like it very sour; first time making go with less until you know your families taste.

1-2 pounds Kielbasa-simmer in 2 quarts of water.  After the Kielbasa has simmered about 30 minutes take the meat out and cool-cut into quarters to eat in soup later-refrigerate cut meat. 

Use cooking water for stock.

salt and pepper

In a large stock pot combine

Spareribs, pickle juice, kielbasa water, sour salt and at least 1 tsp salt and 1 tsp pepper.

Fill remainder of pot with water to completely cover spareribs and have water less than 1/4 inch from top of pot.

Bring to a boil.

Set pot on lowest burner and let barley simmer for 24 hours.

After the stock has had time to mature-remove the spareribs and strain liquid.  Set pot in refrigerator for 12 hours.

Save meat from spareribs-mix with taco type seasonings and serve burrito style!

12 hours later

Remove pot from refrigerator and skim layer of fat from the surface.

Bring pot to a rolling boil

While pot is coming to a boil mix 6 tablespoons of flour (for every 4 quarts of stock *approximately) with milk to make a gravy type paste.  

Turn off stove

Add hot liquid to paste and then stir quickly into pot of stock stirring constantly to avoid lumps.  (should lumps occur use an immersion blender to smooth)

Bring pot to boil again stirring constantly.

Turn to simmer and simmer 10 min to mellow flour flavor

Adjust salt and pepper-if you want add another teaspoon of sour salt at this point.

Turn off stove.

Mix 3 eggs with 6 Tablespoons sour cream (for every 4 quarts of stock * approximately)

Slowly add hot stock to the sour cream mixture (avoid curdling)  Add the warmed sour cream mixture to the stock pot, stirring constantly.

Bring to a simmer and simmer approximately 10 minutes. Do not boil.

At this point I usually like to have at least 6-12 hours to let the broth mellow.

I cool the pot and place in refrigerator.

On the day of serving-warm Borscht slowly-avoid boiling.

Simmer gently until serving temperature.

Adjust Salt, pepper and sour salt if needed.

I also like to add the seasoning Spike at this time.

Serving suggestions:

Serve soup over a mix of Kielbasa, ham, hard boiled eggs and bread (all cut in chunks)

Use Horseradish and Beet Horseradish as desired.

Enjoy

Remember this recipe is all about preference.  The amounts given are not exact and can be changed to meet your own palate.

You may freeze the stock before adding the flour and sour cream mixtures.