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Easter Placek

Easter Placek by Fran Zalewski

1 cup luke warm milk
1 pkg. yeast
3 Tbsp. sugar
2 cups flour
½ cup butter
½ cup sugar
Plumb golden raisins
3 eggs
2 cups flour
1 ½ tsp. salt
2 tsp. vanilla

Crumb Topping – Make and set aside.
¾ cup sugar
¼ cup flour
¼ cup butter
1 Tbsp. lard

Combine milk with 3 tbsp. of sugar, put yeast package into mixture. When dissolved, stir in 3 cups of flour. Beat with wooden spoon then let it rise until double in size. In a mixing bowl combine the rest of the ingredients except raisins. Adding eggs one at a time, mix dough until blended. Toss in raisins. Place dough into two greased loaf pans and let them raise around 40 – 50 minutes. Sprinkle crumb topping on the loaves. Bake in 350* oven for 30 – 40 minutes until golden brown. Let them cool and serve.

Easter Barszcz Soup (Red)

2 quarts water
2 cups skinned, diced or sliced fresh sausage (kielbasa)
1 bay leaf
2 cloves of garlic
½ tsp. marjoram
1 cup sour cream
4 Tbsp. flour
salt and pepper to taste
vinegar to taste
3 Tbsp. beet horseradish
3 cans of beets, pureed

Add sausage to water. Put in bay leaf, garlic, and marjoram, bring to boil and simmer one hour. Combine sour cream and flour mixing with fork. Gradually add 2 cups of hot kielbasa stock. Stir until smooth then join into large pot for stock. Keep stirring. Season to taste with salt, pepper, and vinegar. Simmer for 20 minutes longer. You can serve over hard-boiled eggs. Slice the eggs in a bowl and pour the Barszcz over soup.

If more tartness is desired, add ½ tsp. red horseradish per serving at the table.