Easter Soup My Grandmother Called Bousch
Delight in the comforting flavors of heritage cooking with "Easter Soup My Grandmother Called Bousch," a hearty, tangy soup brimming with old-world charm. This Polish-inspired Easter dish combines smoked ham hock, kielbasa, and tender chicken thighs to create a rich, savory base. Balanced with the earthiness of root vegetables like parsley root, carrots, and potatoes, this unique recipe takes a bright turn with the tang of sauerkraut and a creamy finish crafted from sour cream and apple cider vinegar. Thickened to perfection and topped with the fresh aroma of dill, this satisfying soup is simmered with love and tradition. Perfect for serving at a holiday feast or a cozy family dinner, pair it with crusty rye bread to soak up every flavorful drop.
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Recipe Information
Ingredients
- 1 piece smoked ham hock
- 0.5 pound kielbasa sausage
- 4 pieces bone-in chicken thighs
- 2 large carrot
- 2 pieces celery stalks
- 1 piece parsley root
- 3 medium potatoes
- 2 cups sauerkraut
- 8 cups water
- 2 tablespoons apple cider vinegar
- 0.5 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces bay leaf
Instructions
Place the smoked ham hock, chicken thighs, and kielbasa sausage into a large soup pot. Add 8 cups of water and bring to a boil over medium-high heat.
Skim off any foam that rises to the surface, then reduce the heat to low. Add bay leaves, salt, and pepper. Let simmer uncovered for 40 minutes.
While the broth is simmering, peel and chop the carrots, parsley root, and celery into bite-sized pieces. Peel and dice the potatoes.
After 40 minutes, remove the chicken thighs, ham hock, and kielbasa from the pot. Set them aside to cool slightly.
Strain the broth if needed, then return it to medium heat. Add the chopped vegetables and sauerkraut to the pot. Let simmer until the vegetables are tender, about 20 minutes.
Shred the chicken meat off the bones, remove the skin, and slice the kielbasa into thin rounds. Cut any meat from the ham hock into bite-sized pieces. Return all the meat to the pot.
In a small bowl, whisk together the sour cream, apple cider vinegar, and flour until smooth. Temper the mixture by adding a few ladles of hot soup broth into the bowl while whisking constantly.
Slowly pour the tempered sour cream mixture into the soup, stirring constantly to prevent lumps. Let simmer for 10 minutes to thicken.
Taste and adjust seasonings with additional salt or vinegar if desired. Stir in fresh dill before serving.
Serve hot with crusty bread or rye bread on the side for a comforting Easter tradition.
Nutrition Facts
Calories |
4718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.2 g | 395% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 10945 mg | 476% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 33.7 g | ||
| Protein | 291.4 g | 583% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 801 mg | 62% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 8782 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
