Best 4 Easter Soup My Grandmother Called Bousch Recipes

Easter is around the corner and we all know what that means: gatherings, parties, family reunions, and of course, delicious food. For those of you who celebrate Easter, you probably have fond memories of your grandmother's cooking, especially her bousch. Bousch is a hearty and flavorful soup that is traditionally served on Easter Sunday, and it's a dish that is sure to warm your heart and soul. If you're looking for a recipe to make bousch, you've come to the right place. We've compiled a list of the best recipes from around the web, so you can find the perfect one to suit your taste. Whether you like your bousch thick or thin, with or without meat, we've got you covered. So gather your ingredients, put on your apron, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

EASTER SOUP MY GRANDMOTHER CALLED BOUSCH

Easter Soup My Grandmother Called Bousch image

Make and share this Easter Soup My Grandmother Called Bousch recipe from Food.com.

Provided by anetski1

Categories Polish

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 quart water
2 -3 Polish sausage, cut up
2 -6 tablespoons vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
hard-boiled egg, approx. 2 to 4 per person
1 cup milk
2 -4 tablespoons flour

Steps:

boil polish sausage in water . when cooked put sausage on the side , either slice up sausage or leave in small 2 to 4 inch pieces.
mix milk and flour to form a gravy base
in sausage water add vinagar salt and pepper when boiled add flour milk mixture till thickens
serve with sliced sausage and eggs
good with rye bread.

Nutrition Facts : Calories 424.8, Fat 34.9, SaturatedFat 13.1, Cholesterol 88, Sodium 1174.5, Carbohydrate 7.7, Fiber 0.1, Protein 18.4

UKRAINIAN RED BORSCHT SOUP

Ukrainian Red Borscht Soup image

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

Provided by Patti

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 1h5m

Yield 10

Number Of Ingredients 15

Ingredients

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Steps:

Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g

EASTER SOUP

Easter Soup image

Part of our Polish Easter tradition. The slightly sour soup broth is made from the kielbasa cooking water and is served with sliced sausage and the hard boiled Easter eggs. The original version uses kvass made by soaking oatmeal and rye bread in water, instead of the vinegar. We pass around horseradish, rye bread, kielbasa and eggs and everyone adds what they want to their dish of broth. You will either love it or hate it. Prep time does not include refrigeration.

Provided by Lorac

Categories Clear Soup

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 smoked kielbasa
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg

Steps:

Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
Remove the sausage and refrigerate both sausage and cooking liquid overnight.
Next day, remove the fat from the liquid, add the vinegar and hoseradish.
Mix the flour and cream and add to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
Allow kielbasa to return to room temperature or rewarm and slice it.
Serve hot broth with sliced kielbasa and eggs.

Nutrition Facts : Calories 222.9, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 49.1, Carbohydrate 5.1, Fiber 0.2, Sugar 0.4, Protein 1.7

GRANDMA'S VEGETABLE SOUP

Grandma's Vegetable Soup image

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

Steps:

Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

Tips:

Use a variety of vegetables. This will give your soup a more flavorful and nutritious broth. Some good options include carrots, celery, onions, leeks, parsnips, turnips, and potatoes.

Don't be afraid to experiment with different herbs and spices. This is a great way to add your own personal touch to the soup. Some good options include thyme, rosemary, bay leaves, peppercorns, and garlic.

Let the soup simmer for a long time. This will help to develop the flavors and make the soup more hearty. Aim for at least 1 hour, but you can simmer it for up to 3 hours if you have the time.

Serve the soup with a variety of toppings. This will allow your guests to customize their bowls to their own liking. Some good options include croutons, chopped hard-boiled eggs, grated Parmesan cheese, and fresh herbs.

Conclusion:

Easter Soup, also known as Bousch, is a delicious and hearty soup that is perfect for a special occasion meal. It is easy to make and can be tailored to your own personal taste. With a variety of vegetables, herbs, and spices, this soup is sure to please everyone at your table. So next time you're looking for a special soup to serve, give Easter Soup a try. You won't be disappointed!