Ingredients for Easter Soup My Grandmother Called Bousch
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How to Make Easter Soup My Grandmother Called Bousch
- In a large pot, combine 1 pound Polish sausage and 8 cups of water. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 15-20 minutes, or until the sausage is cooked through. Remove the sausage from the pot and set aside to cool slightly.
- Once cooled, slice the sausage into 1/2-inch thick rounds or leave in 2-4 inch pieces, as preferred.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup of milk until smooth. Set aside.
- To the pot of sausage broth, add 2 tablespoons of white vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a gentle simmer.
- Slowly whisk in the flour-milk mixture. Continue whisking constantly until the soup thickens to your desired consistency (about 2-3 minutes).
- Gently stir in 4 hard-boiled eggs, sliced in half or quarters.
- Ladle the soup into bowls and top with sliced Polish sausage.
- Serve immediately with a side of crusty rye bread for a truly authentic experience.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
0g
Fat
65g
Carbs
2g
