Barszcz baily (Polish white borscht with sausage)
MAKES 6 SERVINGS
3/4pound kielbasa biala surowa (fresh Polish sausage, available at Polish delis and many supermarkets)
3 quarts cold water
1 small onion, finely chopped and sauteed
2 cloves garlic, minced
1 teaspoon dried marjoram
Ground black pepper to taste
3 tablespoons zur (Polish sour soup concentrate, such as Cracovia brand, available at Polish markets), or to taste
OPTIONAL:
Hard-cooked eggs, sliced,
Bottled white horseradish to taste
Polish rye bread
Put the sausage in a pot of cold water, bring to a boil, reduce the heat and simmer slowly for half an hour. Remove the sausage and set aside.
Add the onion, garlic, marjoram and pepper to the pot and simmer another 10 minutes. Stir in the zur.
To serve, slice the sausage and add to bowls of soup with sliced hard-cooked eggs and horseradish to taste, if desired. Serve with rye bread, if desired.
Chef Jarek Budzinski, Shop & Save Markets
Nutrition facts per serving: 223 calories, 20 g fat, 10 g saturated fat, 30 mg cholesterol, 4 g carbohydrates, 8 g protein, 467 mg sodium, 0 g fiber
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