Easy Polish white borscht soup recipe (called Barszcz biały) with pork Polish sausage (Polska Kielbasa (kiełbasą)), potatoes, boiled eggs and cream (or sourdough starter for the sour taste). Delicious soup with light sour-y feel that is traditionally enjoyed around Easter time.
Today we are making a lovely soup recipe (that I like not just around Easter time) with Polska kielbasa (Polish white pork sausage). If you are a fan of European recipes definitely try my Austrian Creamy Garlic Soup (Knoblauchcremesuppe) recipe and my all time favorite Polish Pork and Sauerkraut Soup recipe.
White Borscht Ingredients
- White pork Polish Sausage (or Polish kielbasa) – traditionally, only pork sausage is used, however any type will do for a delicious soup
- Onions – yellow or white
- Garlic – or garlic paste/ garlic powder
- Potatoes – old russet potatoes work best
- Sour cream – or use sourdough starter, heavy cream or even crème fraiche. Sauerkraut juice can also be used, or even a tbs. of apple cider vinegar (upon serving).
- Butter – or vegetable oil for sautéing
- Whole wheat flour – for making the sour white cream
- Spices: marjoram, salt, pepper, bay leaves, parsley
TRADITIONAL RECIPE: The traditional recipe calls for white borscht starter (made from fermented wheat flour in hot water over time), homemade or even store-bought in Poland. However, you can add sourdough starter (instead or alongside cooking cream) or sourdough discard to get the same sour-y effect for the soup. Use 1/2 cup sourdough starter (or more as needed) to begin with.
VARIATIONS: Recipe could include smoked bacon or ham, also root vegetables like carrots and parsnips and a pinch of horseradish for a kick.
White Borscht (Barszcz biały) vs Zurek (Żurek) Soup
These two polish soup delicacies are almost identical with the main difference being the type of starter used. White borscht soup calls for whole wheat starter, whereas Zurek Soup needs a rye starter (making it considerably more sour than White Borscht).
How to cook Polish White Borscht?
1st: Sauté sausage in butter, add onions and garlic and sauté further. Next add potatoes and let sauté for 2-4 minutes. Stir frequently.
2nd: Add water and bring to a boil. Let simmer until fully cooked. Remove from stove and add sour cream, flour and spices mix. Stir to combine and serve immediately.
What to serve with Polish White Borscht?
An appetizer or a salad on the side, a few suggestions from my kitchen:
Easy Polish White Borscht (Bialy Barszcz)
Equipment
Ingredients
- 3 medium eggs, boiled
- 400 g white Polish Sausage (Polish kielbasa), smoked
- 2 tbsp. butter
- 1 onion, minced
- 1 cloves of garlic, minced
- 4 medium Russet potatoes, chopped
- 2 bay leaves
- 1/2 cup sour cream (or heavy cream)
- 2 tbsp. wheat flour
- 1 tbsp. marjoram
- 1 tbsp. parsley, finely minced
- salt and black pepper to taste
- 8 cups water or stock for soup, more or less as needed
Instructions
- Cut smoked sausage in smaller pieces, add butter to a frying pan and sauté for 2-3 minutes (until sausage changes color on the outside).
- Then, add minced onion, garlic and finely chopped potatoes. Sauté for another few minutes. Stir frequently as potatoes tend to stick to the pan easily.
- Next, add water (stock) & bay leaves and bring to a boil. Let simmer until potatoes are fully cooked.
- Then, in a small bowl add sour cream, flour and some liquid from the soup. Stir well to combine, no limps from flour should be visible. Remove soup from stove top and slowly add the sour cream in.
- Spice up soup with salt, pepper, marjoram and parsley. Let simmer for another 5-10 minutes. Remove bay leaves and serve with hard-boiled cut eggs.
Notes
Nutrition
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So good.