Polish White Borscht Soup Recipes

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POLISH WHITE BORSCHT (BIALY BARSZCZ)



Polish White Borscht (Bialy Barszcz) image

White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 1h5m

Number Of Ingredients 12

4 hard boiled eggs*
1 lb Polish kielbasa, (smoked)
6 c water
1 tsp salted butter
4 garlic cloves, diced
1 onion, diced
2 lbs potatoes, diced
1 bay leaf
¾ tsp salt
¼ tsp pepper
1 c sour cream
¼ c unbleached all-purpose flour

Steps:

  • Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Reduce heat slightly and boil for 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
  • In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
  • Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
  • In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
  • Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.

Nutrition Facts : Calories 460 calories, ServingSize 2 cups

POLISH BORSCHT



Polish Borscht image

This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.

Provided by Jola

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h15m

Yield 10

Number Of Ingredients 11

6 dried wild mushrooms
8 medium beets, trimmed
4 quarts water, or more as needed
2 onions, chopped
2 cloves garlic, halved
10 whole allspice berries
4 bay leaves
salt and freshly ground black pepper
5 tablespoons vegetable oil
1 lemon, juiced
1 bunch fresh parsley, chopped

Steps:

  • Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
  • While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
  • Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.9 mg, Sugar 5.4 g

POLISH WHITE BORSCHT ON PORK RIBS AND FERMENTED WHEAT STARTER



Polish White Borscht on Pork Ribs and Fermented Wheat Starter image

This Polish White Borscht delivers everything you want in a warm Easter soup. It's a velvety, meaty stock laced with root veggies, horseradish, marjoram, and chunks of tender white kiełbasa sausage.

Provided by Polonist

Categories     Polish Soups

Time P5DT2h10m

Number Of Ingredients 20

1.1 lb (500 g) pork rib
2 medium carrots (roughly 4.2 oz, 120g)
2 parsley roots (roughly 4.2 oz, 120g) - can be substituted for a celery root
1 piece (roughly 4.2 oz, 120g) celery root
1 leek (5 oz, 140 g) - just the white part
5 black peppercorns
2 bay leaves
3 all-spice berries
1 tsp salt
1 garlic clove
2 tbsp grated horseradish
5 oz (140 g) uncut smoked bacon
4 links (500g, 1.1 lb) white kiełbasa sausage (fresh, raw, uncooked)
1 tsp canola oil
1 tsp butter
2 ¼ cups (500ml) Sour Wheat Flour Starter (link to a recipe in the notes)
2 tsp dried marjoram
8 oz (225 ml) thick sour cream 18%
2-3 hard boiled eggs
A few twigs of fresh marjoram, to garnish

Steps:

  • Grab a large cooking pot, 4-5 quart / litres should be enough. Place just over a pound (around 500 grams) of pork ribs inside.
  • Pour in just over 2 quarts (2 litres) of cold water. Bring to boil, then reduce the heat to low-medium. Cover with a lid and cook for 30 minutes.
  • While that's cooking, peel the vegetables: 2 carrots, 2 parsley roots, a piece of celery root. Chop into chunky pieces.
  • Grab a leek, remove the dirty outer leaves.
  • Wash all the veggies under the running water and set them aside.
  • Once the 30 minutes are up, add chopped vegetables to the pot. Add the spices: 3 all-spice berries, 2 bay leaves, 5 black peppercorns.
  • Bring the pot to boil, reduce the heat to low and cook undercover for another hour.
  • After that time, peel a garlic clove and smash it with a side of a knife. Add to the pot.
  • Add 1 teaspoon of salt and 2 tablespoons of grated horseradish. This can be from a jar or freshly grated - whatever you have available.
  • Cook for another 5 minutes or so. Grab another pot and place a strainer over it. Pour our soup through it. Don't throw the veggies and meat away! Keep them on the side for now.
  • Grab a piece of smoked bacon. If it has a tough skin, cut it off. Cut the meat into cubes, roughly quarter of an inch (5-6 mm) in size.
  • Heat up 1 teaspoon of canola oil and 1 teaspoon of butter. Add chopped bacon. Fry for 5-7 minutes, until the meat cubes turn lightly golden. Add it to the soup.
  • Grab 4 white kiełbasa links, poke them with a toothpick in a few places. Add them to the pot and cook on low heat for 20 minutes.
  • Add 1⅓ cup (300ml) of sour wheat starter for a milder Barszcz, up to 2 cups (or more; roughly 500ml) for a sharper result. If you're not sure how much to add, pour it over gradually, tasting along the way. There are two ways to do it: • Mix the contents of the jar/bottle, so that the liquid part blends with the floury part, • Or start by adding the liquid only, topping with the muddy floury part later on - spoonful by spoonful, until you reach the desired thickness. That's how I do it.
  • Add 2 teaspoons of dried marjoram and bring to a boil. Cook for a few minutes, stirring continuously. Have a taste - does it need some seasoning? If so, add a pinch of salt and pepper.
  • Pour the sour cream into a cup. Gradually add some hot soup in (around 8 tablespoons in total), spoonful by spoonful, stirring as you go. Pour over this creamy mixture into the soup, mix it in with a spoon.
  • Do you want to serve your soup with vegetables and meat? Chop some veggies into pieces. Remove the meat from the bone. Add them to the soup. Cook for another 2-3 minutes on a low heat.
  • Peel the boiled eggs, slice them in half.
  • To serve, pour the soup over into bowls or soup plates. Distribute the pieces of meat and vegetables evenly. Add a portion of sausage to each plate - whole links or slices, up to you.
  • Decorate with halved boiled eggs and fresh marjoram.

Nutrition Facts : Calories 522 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 26 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1021 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

EASTER WHITE BORSCHT



Easter White Borscht image

Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.

Provided by Jeff Popple

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 8

Number Of Ingredients 14

9 cups water
3 pounds kielbasa sausage
2 cloves garlic, whole
3 tablespoons butter
2 leeks, chopped
1 white onion, diced
3 cloves garlic, minced
2 bay leaves
1 ½ cups sour cream
¼ cup all-purpose flour, or more as needed
¼ cup chopped fresh dill
2 tablespoons white vinegar, or more to taste
salt and ground black pepper to taste
4 hard-cooked eggs, chopped

Steps:

  • Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
  • Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
  • Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
  • Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.

Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g

POLISH WHITE BORSCHT ..SOUP



POLISH WHITE BORSCHT ..soup image

A, J.A.P.friend, E-mailed me after looking at my 50 POLISH RECIPE, cookbook and asked me if I had a recipe for White Polish Borscht Soup she had in Chicago. I went to my Polish file and there it was.A wonderful recipe from my good Polish neighbor who moved to Chicago ten years ago. I wish I had remembered it to put in my J.A.P....

Provided by Nancy J. Patrykus

Categories     Other Soups

Time 40m

Number Of Ingredients 11

1 pkg polish kielbasa sausage
1-1/2 qt water
1 qt buttermilk
1 c milk
1 egg
3 Tbsp flour
3 peeled, cut-up, potatoes...boiled
1 hard boiled egg, quarted
prepared horseradish...optinal
salt & pepper to taste.
2 dash(es) parsley flakes

Steps:

  • 1. Put water in a large pan. Add the sausage and bring to a boil. Reduce heat to low and cook on low-simmer for 25 minutes. Remove sausage, reserving the liquid. Set sausage aside and let cool.
  • 2. Add buttermilk to cooking liquid and return to a boil. reduce heat to low and simmer. In a medium size bowl, combine 1 egg with the 1 cup of milk. Gradually whisk in the flour and stir till smooth.
  • 3. Add 3 Tablespoons of the simmering soup to the milk and egg mixture and stir to combine. Slowly drizzle milk,egg and flour mixture into the simmering soup, whisking continuously until all has been added. Continue to simmer and stir until the soup has thickened.
  • 4. Add salt and pepper to taste. Add the cut up cup cooked potatoes, along with the sausage cut up into bite size pieces. Serve on a bowl with the hard boiled, quartered egg on top. I like to add some prepared horseradish on the side, along with a sprinkle of parsley.

WHITE BORSCHT



White Borscht image

This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!

Provided by Gabrielle Hamilton

Categories     dinner, lunch, sausages, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 5 quarts

Number Of Ingredients 12

2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
5 fresh bay leaves
3 pounds leeks (6 long, lively leeks)
3 pounds russet potatoes
1 cup unsalted butter (2 sticks)
1 large yellow onion, small-diced (about 2 cups)
6 garlic cloves, minced
Kosher salt, such as Diamond Crystal
1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
1 full tablespoon finely ground black pepper
1/2 cup crème fraîche
1 bunch fresh dill, woody stems removed, fronds minced

Steps:

  • Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
  • While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
  • Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
  • In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
  • Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
  • Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
  • Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
  • Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
  • Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
  • Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
  • Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

POLISH WHITE BORSCHT (BIALY BARSZCZ)



Polish White Borscht (Bialy Barszcz) image

This recipe contains no beets, but for some reason is still called borscht. It does contain kielbasa, hard cooked eggs, and potatoes! Adapted from Sarah Karnasiewicz, Los Angeles Times.

Provided by threeovens

Categories     Polish

Time 20m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 lbs smoked kielbasa
6 eggs
8 cups water
2 tablespoons butter
4 garlic cloves, minced
4 leeks, white and light green parts only sliced into thin rounds
2 baking potatoes, peeled and diced
1/4 cup flour
1 1/2 cups sour cream
1/4 cup prepared horseradish
kosher salt, & freshly ground black
pepper

Steps:

  • Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
  • Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
  • Drain kielbasa, reserving the cooking liquid separately.
  • Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
  • Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
  • Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
  • Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
  • In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
  • Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
  • Thin soup with water if needed.
  • Peel the eggs and roughly chop them as a garnish for the soup.

Nutrition Facts : Calories 285.9, Fat 20, SaturatedFat 8.8, Cholesterol 152.2, Sodium 774.9, Carbohydrate 14.8, Fiber 1.2, Sugar 2.9, Protein 12.3

WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ



White Borscht - Polish Easter Soup - Bialy Barszcz image

Finally got the 2nd soup from the Polish class added. Chef Tad picked an awesome recipe to share with us. Of course, this is another very authentic and distinct with flavors kind of soup. Most of all, I love the broth. The tartness of it alone just made me want to drink it by itself. Of course, the addition of a homemade Polish...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 4h

Number Of Ingredients 17

MAKE BROTH FOR SOUP
1 medium pre-cooked ham, smoked or plain
3 - 4 large smoked kielbasa or your favorite
2 qt water
MAKE SOUP
qt add addt'l quarts of water to make 8 quarts
2 tsp black peppercorns, whole
6 - 8 clove garlic, whole
1 c water
1/2 c flour
3/4-1 1/4 c cider vinegar (we used 1 1/4 cup)
ADD TO SOUP RIGHT BEFORE SERVING
1 medium loaf of jewish rye bread
1 medium block of farmers cheese
horseradish, grated fresh or from jar
9 medium eggs, hard boiled
salt & pepper to taste

Steps:

  • 1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
  • 2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
  • 3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
  • 4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
  • 5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
  • 6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
  • 7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.

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Servings 6


POLISH WHITE BORSCHT SOUP RECIPE | ZUREK
2021-03-13 Yes, there is a Polish White Borscht Soup recipe and it set's itself apart with a fermented sour starter, just like bread. Ingredients. 2 cups rye flour; 5 cups warm water; 1 bay leaf; 3 garlic cloves, sliced; 6 cups vegetable stock; 1 pound potatoes, peeled and cut into 1 inch pieces; 6 dried wild mushrooms and water, soaked for 30 minutes in hot water ; 1-2 chopped …
From mealplannerpro.com
Cuisine Hungarian
Category Soup
Servings 1


AUTHENTIC POLISH BORSCHT RECIPE FOR CHRISTMAS EVE - DWELL ...
2021-12-22 There are many different types of borscht (green borscht, white borscht, pureed borscht, etc.), but in this post, I’m covering the red beet soup that is Polish borscht. Polish borscht soup is a beloved comfort meal best served on cold Christmas Eve nights, and it is a favorite for borscht lovers for its sweet yet sour taste and iconic red broth. Many polish …
From dwellbymichelle.com
Cuisine European
Total Time 1 hr 5 mins
Category Appetizer, Main Course, Side Dish, Soup
Calories 110 per serving


POLISH SOUP RECIPES - EVERYDAY DELICIOUS
2021-11-05 7) Polish beet soup (barszcz czerwony) Barszcz (Borscht) is a Polish beet soup. It’s delicious, slightly sweet, and sour. This is an everyday borscht recipe. It’s often served with mashed potatoes and sauteed onions with bacon topping. It tastes amazing and it’s really easy to make. The full name of this soup is barszcz czerwony (red ...
From everyday-delicious.com


POLISH WHITE BORSCHT RECIPE - POLISH EASTER SOUP - YOUTUBE
White Borscht is a tasty Polish Easter soup that is full of sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bi...
From youtube.com


POLISH WHITE BORSCHT SOUP RECIPES
polish white borscht ..soup A, J.A.P.friend, E-mailed me after looking at my 50 POLISH RECIPE, cookbook and asked me if I had a recipe for White Polish Borscht Soup she had in Chicago. I went to my Polish file and there it was.A wonderful recipe from my good Polish neighbor who moved to Chicago ten years ago.
From tfrecipes.com


WHITE BORSCHT RECIPE - ORIGINAL POLISH RECIPES
White borscht soup recipe. Apart Zurek traditional soup eaten at Easter is white borscht. Soups look the same and are served with similar inserts – white sausage and hardboiled egg, but it tastes different. The subtle difference lies in the sourdough. White borscht is less acid and more aromatic as it is cooked sourdough wheat flour and broth ...
From tastingpoland.com


POLISH WHITE BORSCHT (BIALY BARSZCZ) - SAVEUR
2015-02-20 Polish White Borscht (Bialy Barszcz) Published Feb 20, 2015 4:00 PM Recipes The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version ...
From saveur.com


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