Barszcz - Polish Easter Soup

In the Middle Ages, during the days of Lent's fast and abstinence, particular foods like meat, milk products, and eggs were forbidden to eat. When the feast of Easter brought this fast to an end and these foods were again allowed at the table, people showed their joy and gratitude by first taking these foods to church for a blessing. This Easter soup, or Barszcz as it is commonly known in Poland, Russia and other Slavic countries, is made from the foods that folks would not have tasted since the beginning of Lent, and is served on Easter Sunday. Many recipes for Barszcz have evolved as cooks began to "dress up" this basic peasant dish. The following recipe is one of the most simple and probably very close to how the soup was made and tasted centuries ago.

6 c water
1 lb. Polish kielbasa sausage
2 c sour cream
Salt and freshly ground pepper to taste
1 T plain or beet horseradish
2 T lemon juice or vinegar, or to taste
1 c sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 c cubed, cooked ham
1 c cooked diced potatoes
1 c cooked diced beets (optional)
Chopped fresh dill or parsley for garnish

In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour. Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool. In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes, or beets to their taste. May be made a day or two before and kept refrigerated. Serves 4 to 6.