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White Borscht Soup Recipe - Polish Bialy Barszcz or Zurek Wielkanocny

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Polish White Borscht Made with Kielbasa Cooking Water

Polish White Borscht Made with Kielbasa Cooking Water

© 2009 Barbara Rolek licensed to About.com, Inc.
NOTE: Maniabania's one-star review, below, states that a fermented rye kwas needs to be used. This person has overlooked the fact that I provide a link to a traditional żurek or kwas recipe (fermented rye). Here it is again -- Żurek recipe from Poland. It doesn't seem that Maniabania has made the recipe but just "thinks" it won't work, which is wrong.

White borscht soup -- Polish bialy barszcz or żurek wielkanocny -- is typically eaten on Easter Sunday morning and is made with most of the foods from the swieconka basket blessed on Holy Saturday.

The soup ingredients vary by family and region. I make it with sour cream and smoked and fresh white Polish sausage. Others use buttermilk and ham, and my sister-in-law skips the sausage and adds bacon, sauteed onions, vinegar and sugar. What remains constant is the sausage water base and some type of sour known as żur or kwas as in this traditional żurek recipe from poland.

Here's a larger picture of my version of white borscht.

Makes 6 servings of Polish White Borscht Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 6 cups sausage cooking water, fat removed
  • 1 clove minced garlic
  • 2 cups sour cream
  • 1/4 cup all-purpose flour
  • 1 link white Polish kielbasa sausage, casing removed, sliced 1/4" thick
  • 1 link smoked Polish kielbasa sausage, casing removed, sliced 1/4" thick
  • 6 medium potatoes, peeled, cut into chunks and boiled
  • 6 hard-cooked sliced eggs
  • 6 slices light or dark rye bread
  • Salt and pepper to taste

Preparation:

  1. In a large pot or Dutch oven, add sausage water and garlic. Bring to a boil, reduce heat and simmer, partially covered, for 5 minutes.

  2. Fork-blend the flour and sour cream. Temper the sour cream with a little hot sausage water, then return to pot, stirring until thickened. Add sausages, potatoes and eggs to pot and heat until warmed through. Season to taste. At this point, some people add a pinch of sugar or a tablespoon of vinegar. The soup should have a pleasantly sour taste.

  3. Into 6 heated bowls, tear rye bread into bite-sized pieces. Ladle hot soup over bread.
NOTE: Maniabania's review, below, states that a fermented rye kwas needs to be used. This person has overlooked the fact that I provide a link to a traditional żurek or kwas recipe (fermented rye). Here it is again -- Żurek recipe from Poland.
User Reviews

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 1 out of 5
This is not at all good recipe, Member ManiaBania

it should be wheat or rye flour, you have to mix it with water and keep in warm place for 4-5 days so it will ferment, that is the most important thing, whole base for the soup

9 out of 16 people found this helpful.

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