Bialy Barszcz shared how to make a potato-based traditional Polish Easter soup called Easter White Borscht in honor of the Art and Soup Celebration event.
The 31st annual Art and Soup Celebration will be held April 3rd and 4th at the Salt Palace Convention Center, Meeting Room 155. Two sessions on both days, 11:00 am-2:00 pm & 5:00 pm-9:00 pm
The event features 50 Utah artists that give a portion of their art sales to CNS and 26 local restaurants who donate soup, bread and dessert samples to attendees.
Tickets are available at cns-cares.org/art-soup for $25.00. All proceeds benefit the Community Nursing Services Charitable Care Program to provide home health and hospice services to Utahns in need.
Last year, CNS gave more than $1,000,000 of care to unfunded patients through the Charitable Care Fund. With the community’s support through Art & Soup, CNS can accomplish this mission regardless of an individual or family’s ability to pay.
Easter White Borscht
- 2 lbs fresh, not smoked Kielbasa
- 8 cups of water
- 2 cloves garlic, minced
- 1 large onion, diced fine
- 2 tsp Butter
- 6 potatoes, diced
- 2 bay leaf
- 1 tsp Salt
- 1 tsp white pepper
- 1 cup sour cream
- 1/4 cup a/p flour
- 6 hard-boiled eggs, cut into quarters
- In a heavy-bottomed soup pot, boil kielbasa in water for 20-25 minutes. Remove sausage from pan and set aside to cool.
- In a separate skillet, sauté onion and minced garlic with butter until onion is translucent. Add onion mixture to kielbasa broth. Add potatoes, bay leaf, and salt — Cook an additional 15-20 minutes.
- Whisk flour with sour cream until smooth. Add a small amount of soup broth to sour cream mixture and continue to stir. Then add sour cream mixture to soup pot. Stir all the while, and simmer until soup thickens about 8-10 minutes. Stir in white pepper.
- Remove casings from sausage, slice into bite-sized pieces, and drop into soup. Add sliced boiled eggs at service.
- Horseradish, fresh or jarred, may be added at the table as well.
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