Gluten Free Polish Borsch

GF Polish Borsch
1 14 ounce Hillshire Farm Beef Polska Kielbasa
4 cups water
¾ cup sour cream  
16 ounces elbow macaroni
Sour Salt to taste
By any other name – Borscht, Borschch, Borsht, Barszcz – and whether you use tomatoes or beets or neither, serve it hot or cold, it’s still a tasty, light soup, almost a broth, and one that you’ll enjoy serving. Ours is simple, easy to make using only a couple of ingredients and we prefer serving it hot over elbow macaroni or scoops of mashed potatoes.
Cooking time:
45 minutes
  1. In a 3 quart pan w/lid, add water and Kielbasa, bring to a boil, lower the heat to a simmer and pierce the Kielbasa with a fork which will release the internal juices of the meat into the liquid. Simmer 30 minutes.
  2. Remove the Kielbasa, slice into bite-sized pieces and serve ½ as a party snack with mustard and return the rest to the broth (or use all as a party snack/or all returned to the broth).
  3. Place the sour cream in a bowl and take 1 cup of broth and slowly whisk it into the sour cream being careful not to cause a ‘separation’ of the two ingredients; you want a smooth blend.
  4. Add the sour cream and broth mixture to the pan of broth, whisking, adding sour salt to taste, and serve over elbows.

Update on Soups
We’re always on the lookout for new GF soups which are increasingly finding their way into the marketplace and as we learn about them, we’ll pass the information on to you and likewise, as you come across any that deserve mention, please take a moment to let us know and we’ll post the news for all to share. We recently bought Pacific Natural Foods’ Organic French Onion and Organic Creamy Tomato (16 once containers) and were very pleased. We added Gillian’s garlic croutons and shredded cheddar cheese to the onion soup which really made it and later, croutons to the creamy tomato. Delicious.