Barszcz Wielkanocny (Jo's Easter Soup)

Place an egg in small bowl and beat it with a wire whisk or fork; add 2 cups water and beat to combine. Sift in 1 cup flour and beat until well blended,. Strain through a fine mesh sieve to remove any remaining lumps.

Bring 4 quarts of water with 2 tablespoons of salt to a boil. Add flour mixture and stir until well blended. Simmer 3-5 minutes; remove from heat. Blend in 9 tablespoons vinegar and 3 tablespoons oil.

Let stand overnight in refrigerator.

Scrub 3 potatoes clean and remove any eyes or blemishes, but do not peel.

Bring 4 cups water with 1/2 teaspoon salt to a rolling boil. Boil potatoes until tender, about 20-40 minutes. Drain (reserve water for use as a stock in another recipe).

While potatoes are boiling, warm the serving bowl in hot water. Dry bowl thoroughly when potatoes are ready.

Using a potato masher or heavy wooden spoon, mash potatoes with 2 Tablespoons butter, 2 Tablespoons buttermilk, 1/2 teaspoon freshly ground mixed peppercorns and 1/2 teaspoon salt.

To boil eggs, place 1 whole (still in shell) egg per serving in a glass, enamel or stainless steel saucepan. Cover the eggs with cold water plus another half inch of water, then place the pan over medium heat and bring the water to a simmer (185°F). Turn off the heat and cover. Let stand for 15 minutes and then cool the eggs quickly under cold running water to stop further cooking and discoloration.

When the eggs have cooked and cooled, roll them between one palm and a hard surface to crack the shell all over, then peel under cold running water. Slice or chop.

Heat barszcz gently, stirring with a wire whisk, and serve, adding potatoes and eggs to each serving at the table.

from Josephine Stanley