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White Borscht crockpot, game, holiday, polish, sausage soups, vegetables 1 text file Maryanne's [Roman Catholic Polish] family always called this "white borscht." To make it, you put a cup of oatmeal, a tablespoon of flour, two cups of water, and a slice of rye bread in an uncovered crock on the back of the stove on Palm Sunday. Leave it there to turn sour. On Easter Sunday morning, the kielbasa is put on to boil. After the kielbasa is cooked, take 4 cups of the cooking water and put it in a saucepan. Take the glob of soured oatmeal out of the crock (by now it's shrivelled, crusty, and smells stinky like sourdough starter) and strain it of all liquid in a strainer, pressing out excess fluid if needed. Plop the oatmeal in the boiling kielbasa water and stir back up to a boil. Turn the heat down to a simmer and, stirring constantly, cook until it thickens (about to the consistency of thin white sauce.) At this point, it's ready to serve, though I usually strain out the chunky oatmeal first because that's the way Maryanne's grandmother would serve it (the animals on the farm would be given the oatmeal that was strained out.) The borscht is served in a soup bowl, unadorned. Each guest prepares their own by adding hard-boiled egg, kielbasa pieces, torn-up buttered rye bread, and generous spoonfuls of my kick-ass homemade horseradish. Maryanne's aged Auntie Katherine taught me how to make this stuff. To the old folks in the family, and to Maryanne who learned to like it when she was little, the white borscht is their number-one comfort food, reminding them of family gatherings at the holidays and family members long departed. Maryanne and I have been together for about 15 years and I'm STILL trying to acquire a taste for Easter borscht. Dave From: Dave Sacerdote Date: 13 Jan 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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