Easter white borscht –White borscht, or “Biały Barszcz,” is a traditional Polish soup known for its rich and hearty flavor. This iconic dish is often enjoyed during festive occasions, including Easter, and serves as a comforting meal that warms both the body and soul. Below, you’ll find a comprehensive guide for making the best white borscht, complete with the required ingredients and step-by-step instructions to ensure a delightful cooking experience.
Best White Borscht Recipe – How to Make Polish White Soup
This recipe will guide you through creating a savory white borscht that exemplifies the authentic tastes of Poland.
Ingredients
- 1 cup sour rye flour
- 8 cups water
- 1 smoked sausage (e.g., kielbasa), sliced
- 1 medium onion, chopped
- 3 medium potatoes, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 10 whole allspice berries
- Salt and pepper, to taste
- Fresh dill, for garnish
- 2 hard-boiled eggs, quartered (optional)
Instructions
- In a large pot, bring the water to a boil. Add the sliced smoked sausage, onion, and potatoes. Allow to simmer for about 15-20 minutes, or until the potatoes are tender.
- While the soup is simmering, in a small bowl, mix the sour rye flour with a few tablespoons of warm water to create a smooth paste. Once the potatoes are cooked, reduce the heat to low and stir this paste into the pot.
- Add the minced garlic, bay leaves, and allspice berries to the mixture. Season with salt and pepper to taste. Allow the soup to simmer for an additional 15-20 minutes, stirring occasionally.
- Once the soup has thickened to your liking, remove it from heat and let it stand for a few minutes. If desired, remove the bay leaves and allspice berries before serving.
- To serve, ladle the soup into bowls and garnish with fresh dill. Add quartered hard-boiled eggs for an extra touch, if you like.
Enjoy this heartwarming white borscht with a slice of crusty bread for a complete meal. The combination of flavors and textures will surely impress your family and friends!