Polish Easter soup

JanaBy Jana      

November 4, 2014

Polish Easter soup 0 5 0

You will either love it or hate it.

  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hr

  • Yields: 6 Servings


1Boil kielbasa and 8 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook to flavour broth, about 25 minutes.


3Pour liquid and kielbasa into a bowl; reserve. Return saucepan to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.


5Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes. Discard marjoram and bay leaf; purée soup in a blender.


7Return soup to pot; bring to a simmer. Meanwhile, whisk sour cream and flour in a bowl, add ½ cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.


9Cut kielbasa into ½″-thick slices; add to soup along with horseradish, salt, and pepper. Garnish with dill, parsley, and eggs.



2 lb. smoked kielbasa

2 tbsp. unsalted butter

4 cloves garlic, finely chopped

2 leeks, trimmed, sliced

1 small yellow onion, sliced

2 medium russet potatoes, peeled and cut into 1″ cubes

2 sprigs marjoram

1 bay leaf

1 ½ cups sour cream

¼ cup flour

¼ cup freshly grated horseradish

Kosher salt and freshly ground black pepper, to taste

¼ cup roughly chopped dill

2 tbsp. chopped parsley

4 boiled eggs, cut into wedges


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