This soup is amazing, a family favorite for sure! Traditionally this is served on Easter morning for breakfast. It’s a quick cook. This recipe can be adjusted by adding cabbage and sauerkraut, it will serve more people, plus its a delicious addition! Serve it with Easter eggs, some fresh dill & warm bread!
Serves 4 – 6
2 Tbsp butter
1 lb Kielbasa or smoked sausage, 1 1/2 ” slices
1 Small onion, chopped
4 Cloves garlic, minced
6 – 8 Cups water or chicken broth
1 Tsp apple cider vinegar
*1 Tbsp powdered chicken bullion if using water
4 Large potatoes, peeled and cubed 2′ pieces
Salt & pepper to taste
1 Bay leaf
Pinch of cayenne pepper
4 – 6 Large eggs, hard boiled
2 Tbsp fresh dill plus more for serving
Fresh chives for serving
**1/4 to 1/2 head cabbage
**1 Cup sauerkraut, not rinsed
1 Cup sour cream
1/4 Cup all purpose flour
*Note: This recipe can be adjusted to stretch further with the addition of cabbage and sauerkraut, just use 8 cups of water (broth) instead of 6 and a hard boiled egg or more per bowl. Anything goes! I often make this way when all the kids are home, as they prefer it with cabbage and kraut!
In a large pot, melt butter and saute onions and garlic (add cabbage also) over medium heat for 3 minutes. Then add the rest of the ingredients except eggs, chives, sour cream and flour. Bring to a boil, cover, reduce heat and simmer over medium low for 30 minutes.
in a small bow, mix sour cream and flour. After the 30 minutes and potatoes are fork tender, add sour cream mixture to soup, stir in and cook until slightly thickened, about 5 minutes.
When ready to serve, add a quarter lengthwise egg to each bowl, fresh dill and chives!
You can find my video here: https://www.youtube.com/watch?v=oKHBRQ-1kdw
Enjoy!
~J~
