Polish Easter Breakfast
Celebrate tradition with this hearty and tangy Polish Easter Breakfast, a classic dish that brings comforting flavors to your holiday table. Featuring savory uncooked white sausage (kiełbasa biała) simmered in a flavorful broth enriched with sauerkraut juice or pickle brine, this dish strikes the perfect balance of richness and zest. A velvety blend of sour cream, flour, and a touch of prepared horseradish adds a creamy depth, while fresh dill provides a pop of vibrant freshness. Garnished with halved hard-cooked eggs and served alongside toasted rye bread, this recipe is a perfect homage to Polish culinary heritage. Ideal as a centerpiece for Easter morning, this dish is both warming and satisfying, making it an unforgettable part of your holiday celebrations. Perfect for those seeking traditional Easter recipes or exploring Polish cuisine, this meal is a must-try for your festive lineup!
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Recipe Information
Ingredients
- 4 links uncooked white sausage (kiełbasa biała)
- 6 cups water
- 1.5 cups sauerkraut juice (or pickle brine as a substitute)
- 0.5 cups sour cream
- 2 tablespoons flour
- 2 tablespoons prepared horseradish
- 1 tablespoon white vinegar
- 2 leaves bay leaves
- 3 cloves garlic cloves, minced
- 6 eggs hard-cooked eggs, halved
- 8 slices rye bread, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions
In a large pot, combine the sausage, water, bay leaves, and garlic. Bring to a boil, then reduce the heat and simmer for 20 minutes, allowing the sausage to cook thoroughly and release flavor into the broth.
Remove the sausage from the pot and set aside. Strain the broth if needed to remove garlic chunks or bay leaves, and return it to the pot.
Add sauerkraut juice (or pickle brine), salt, and black pepper to the broth. Bring it back to a gentle simmer.
In a small bowl, whisk together the sour cream and flour until smooth. Temper the sour cream mixture by adding a ladleful of hot broth to it, whisking constantly to avoid lumps. Slowly stir the tempered mixture into the pot.
Add horseradish and white vinegar to the soup, stirring well to combine. Taste and adjust seasoning if needed.
Slice the cooked sausage into bite-sized pieces and return them to the soup. Simmer for an additional 10 minutes.
Meanwhile, prepare the hard-cooked eggs by halving them. Set aside for serving.
Toast the rye bread slices for a slightly crunchy texture, if desired.
Ladle the soup into bowls, dividing the sausage evenly. Garnish each bowl with halved hard-cooked eggs and a sprinkle of fresh dill.
Serve with toasted rye bread on the side and enjoy this comforting and traditional Polish Easter breakfast.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 1430 mg | 476% | |
| Sodium | 10837 mg | 471% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 762 mg | 59% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2256 mg | 48% | |
*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.
