By Dylan McDonough
Just like I have the French Raclette meal on Christmas Day, my family also enjoys Polish Borscht soup on Easter. We do this because of my Grandma who has Polish ancestry and makes it every Easter. The ingredients are heavy cream, pickle juice, apple cider vinegar, Polish kielbasa, cubed potatoes and hard boiled eggs with a side of rye bread.
The night before, boil the sausage to make broth. Put in fridge overnight. Remove layer of fat. Bring cream to room temperature. Place sausage covered in oven to warm up. Warm broth but don’t boil. Add pickle juice and vinegar. Can thicken with a little flour. Gradually add cream. Dish out soup. Each person puts the other ingredients into their soup. Sprinkle dry dill on soup.
Warning: This soup is so good you will need a nap after!
