|Bialy Barszcz (Polish White Borscht)|
|Mike and Heather our fabulous hosts in the center!|
- Appetizers: Bacon Spread on Rye Bread and Pickled Herring
- First Course: Polish White Borscht
- Main Entree: Polish Cabbage Rolls-Golabki & Pierogies
- Side Vegetable: Mizeria (cucumber salad)
- Side Starch: Potato Hash with Bacon
- Dessert: Chantel's New York Cheesecake
|We didn't go home hungry! Look at all that gourmet polish food!|
|Stunning Polish Table Scape|
Bialy Barszcz (Polish White Borscht:
This recipe is taken from SAVEUR.
2 lbs smoked kielbasa
2 tb unsalted butter
4 cloves minced garlic
2 leeks trimmed and sliced
1 yellow onion diced
2 medium russet potatoes cut into cubes
2 sprigs marjoram
1 bay leaf
1 1/2 cup sour cream
1/4 cup flour
1/4 cup horseradish
salt n pepper
1/4 cup dill
1 tb parsley
4 boiled eggs cut into wedges
Boil kielbasa and 8 cups of water in a 6 qt, saucepan. Reduce heat to medium low; cook to flavor broth about 25 minutes. Pour liquid and kielbasa into a bowl and reserve liquid. Return to saucepan to medium heat and add butter, garlic, leeks, and onion and cook until soft. Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender. Discard marjoram and bay leaf; puree soup in a blender. Return soup to pot, bring to a simmer. Meanwhile, whisk sour cream and flour in a bowl, add 1/2 cup soup and whisk until smooth. Pour mixture into soup; cook, stirring until thickened, about 5 minutes. Cut kielbasa into 1/2 inch thick slices, add to soup along with horseradish, salt n pepper. Garnish with dill, parsley and eggs.
Dave: "Outstanding, rich and flavorful. Would have liked a little more horseradish."
Andrea (me): Although there are a lot of steps to this recipe I would definitely make this again, especially for the boys and Dave's family. I thought it was a fabulous choice for a first course. I think I would have made Dave's late Grandparents proud with this soup!
Everyone's overall impressions: Everyone ate everything last speck of soup on their plate. Heather said "This was sooo good I had to use bread to soak up every last bit." Coming from Heather, our host, who is 100% polish, I'll take that as a huge compliment!
*The other recipes from our dinner club will be added