After doing a little more research I learned that there are many different versions of this soup. There is a similar recipe for Zurek soup that is prepared with a Zur starter similar to that used in sourdough bread. Although there are many different variations of the recipe the meaning and tradition of the soup is the same. Easter is a very important holiday in the Polish tradition. On Saturday night Polish families would set out their food to be blessed by the priest and the white borscht soup was the first meal eaten on Easter Sunday. The ingredients in the soup-kielbasa, horseradish, and eggs are representative of Jesus' sacrifice and rebirth. The article I read in the Saveur magazine is a great story that was just so endearing. You can read the article and find the recipe here.
With the help of my amazing husband we were able to come together to put together this warm, comforting soup for my family. My husband and I both agreed that it would be a new Easter tradition in our home. I am hoping that through the years we can incorporate more of these traditions into our lives to teach our children the importance of heritage.
|Preparing The Leeks|
|Washing The Leeks|
|Stirring and Waiting|
|Letting the Flavors Come Together|
|After We Pureed It|
|Adding the Keilbasa|
|The Finished Product!|
I hope that all of you had a great Easter filled with love, family, and a few traditions of your own!