White Borscht Polish Easter Soup Bialy Barszcz Recipes

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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

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

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

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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