Food / Borscht - Zurek / Bialy barszcz recipe [153]

Twice a year the family gathers around the breakfast table to share old stories and tales from days gone by. Endless stories you never tire of hearing always embellished as time moves on. The room is permeated with the smell of hot Bosch and the sounds of family love and laughter. This is the tradition, our tradition, to be carried on forever.

Bosch

2 Dozen Hard Boiled Eggs
2 Polish Kielbasi Sausage
10 Cups Water
Salt to taste
¾ Cup white vinegar
1 ½ Cups Water
1 ½ Cups Flour
1 raw Egg
½ Cup cream
¼ Cup red beat juice
Seeded Rye Bread

Hard boil the eggs and let cool.

Boil sausage in 10 cups of water for 45 minutes. Remove from heat. Remove sausage from water and let cool. Salt water to taste. Add ¾ cup of vinegar to the water and stir. Return water to a boil.

Mix 1 ½ cups of water and 1 ½ cups of flour in a blender till smooth.

Very slowly pour mixture into boiling water stirring constantly until the proper consistency (should be a slightly thick broth).

Remove from heat for 15 minutes.

Blend together 1 raw egg and ½ cup of cream. Pour into cooling broth very slowly while stirring constantly. Add1/4 cup of red beat juice to broth and stir.

Peel eggs. Cut into bite sized pieces and add to broth (amount of egg yolks are at your discretion). Cut sausages into bite-sized pieces and pour into broth. Stir and cover. Let stand for 1 to 2 hours. Serve and add broken Rye Bread to top. Enjoy