While flavor of this soup is slightly different than if you would use the traditional sour bread starter, we found the flavors to be incredibly similar to the bialy barszcz that we tasted during our trip to Poland. Savory Cornmeal Waffles with Eggs and Bacon, Revuelto Gramajo (Argentine Scrambled Eggs and Potatoes). I made it with the radish and it was spectacular. 3 lbs pork spareribs 1 large onion, diced 2 bay leaves 1 tsp whole peppercorns, cracked 1/4 c white … *To hard boil eggs: Place eggs in a medium pot. Add them to the pot and cook on low heat for 20 minutes. Chop into chunky pieces. But before you scroll, there’s important stuff to know below. In the States, we’re used to Easter baskets for the kids on Easter morning, but this tradition has long standing roots in the baskets that families would bring to Church to have blessed on Holy Saturday. Dec 22, 2016 - The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Cook until potatoes are tender, 15-20 min. In Poland, you will find another soup, very similar to bialy barszcz, called zur or zurek. 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, 4 links (500g, 1.1 lb) white kiełbasa sausage (fresh, raw, uncooked), 2 ¼ cups (500ml) Sour Wheat Flour Starter (link to a recipe in the notes), A few twigs of fresh marjoram, to garnish. Kwas (pronounced kvas) is a sour starter (similar to a sourdough starter) that is traditionally made by fermenting bread. Boil 25 minutes. Pour our soup through it. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. White borscht uses a sour starter (kwas) as a base, which gives the soup an underlying taste that is similar to sour cream. To keep it fresh for a day longer, skip the sour cream from the recipe and add it just before serving. Recipe … The one thing that these two soups have in common is that they are both considered sour soups. White Kiełbasa is a pork sausage, parboiled or raw (ideally, we’ll need the latter). White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism. Each family brings a large basket to church on Holy Saturday. Difficulty: Easy. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! Cook for another 2-3 minutes on a low heat. I’m not being fancy here, but whatever you do – avoid vacuum-packed so-called “Polish kiełbasa” from a supermarket! Barszcz Biały can be kept in the fridge for up to 2 days. Tim was a bit skeptical about using fermented bread as a base for the soup, so we went a more non-traditional route and used a mixture of sour cream and flour to give a sour taste and thickness to our soup. I garnished it with some fresh marjoram. This Polish White Borscht delivers everything you want in a warm Easter soup. Once the 30 minutes are up, add chopped vegetables to the pot. Here are some serving suggestions: White Borscht is not a light appetizer – it’s a proper, hearty meal on its own right and no sides are needed. If you would like to give it a go, choose a ‘real’ sauerkraut – properly fermented, without any vinegar added. Ingredients in white borscht do vary greatly by region and family. In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min. We’ve made it numerous times since our trip, and love the way the flavors of this soup transport us right back to Krakow. Add them to the soup. In some regions, wheat ‘zakwas’ starter is replaced with sauerkraut juice. Bring the pot to a boil over medium heat (20 mintues). Add a portion of sausage to each plate - whole links or slices, up to you. If you follow a gluten-free diet, swap the wheat starter for sauerkraut or dill pickle juice. Cut the meat into cubes, roughly quarter of an inch (5-6 mm) in size. Our Polish Barszcz Recipe. Here at Polonist I’m spreading the love for the wonderful Polish food. Recipe. Simmer, stirring often, until thickened, 10 min. White borscht is less acid and more aromatic as it is cooked sourdough wheat flour and broth in bacon. Once Borscht is served, don’t keep it on the table for longer than 2-3 hours. Quality is important here, a bad sausage can spoil the whole dish. By Sarah Ozimek | Published: April 16, 2014 | Last Modified: March 5, 2020 | 108 Comments. Your email address will not be published. Pour the sour cream into a cup. Serve it with some fresh bread on the side. Polish Borscht Soup: This is a traditional recipe from my Polish family passed down from my Pra Babci (great-grandmother) and shared by my Babci (grandmother) Viola Sherowski. Maybe one of our readers can chime in! Until yesterday I never had white borscht , a Polish soup, typically made around Easter or Christmas. Depending on the region, it’s soured with fermented wheat starter, sauerkraut juice or the leftover juices from fermented dill pickles. It’s mildly spiced, often enriched with veal. Add diced potatoes, bay, salt, and pepper. 1 link white Polish kiełbasa sausage (casing removed, sliced 1/4-inch thick) 1 link smoked Polish kiełbasa sausage (casing removed, sliced 1/4-inch thick) 6 medium potatoes (peeled, cut into chunks, and boiled) 6 The amount of sourdough you add to the soup depends on how tangy you like it. This recipe makes a lot, so serve it at a big family dinner or plan on eating borscht the rest of the week. Remove the meat from the bone. Have a taste - does it need some seasoning? While it tastes fine when fried, it will definitely spoil your soup. The two elements that do not change are the sausage-water base and some type of sour (kwas) used to flavor the soup. Add both to the soup. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water). This post is missing information that I need. Pour over this creamy mixture into the soup, mix it in with a spoon. Polish white borscht Total time: 2 hours Servings: 12 Our recipes, your kitchen: If you try this or any other recipe from the L.A. And, each of the foods in the Easter basket has a special significance. When I made borscht for the first time, I was alone in my dorm room. Recipes / Polish. Add the beetroot, potato and garlic. Photos . Eat within 2-3 months. Pour in just over 2 quarts (2 litres) of cold water. This is one of the recipes from the early days of Curious Cuisiniere. Depending on the soup’s volume, this can take anywhere from 8 to 15 minutes. This site uses Akismet to reduce spam. From chilled: Pour Barszcz Biały into a cooking pan and reheat slowly on low heat, until hot. Meanwhile, whisk sour cream and flour in a bowl, add 1 ⁄ 2 cup soup, and whisk until smooth. Turn off the heat and let the eggs stand in the hot water for 3-5 minutes, depending on how firm you like your eggs. It’s also a traditional method and it tastes really nice as well. Bring to boil, then reduce the heat to low-medium. If you’re not sure how much to add, pour it over gradually, tasting along the way. Making Sour Wheat Flour Starter at home is very easy, but it takes 5 days to ferment. From frozen: Allow the soup to thaw, ideally overnight. I had mine served at a Polish restruarnt and loved It. The recipe for a Wheat Flour Starter is exactly the same as the Rye Starter outlined here. Often potatoes, along with sausage and hard cooked eggs are served in the soup. You will notice that a few of the basket items appear in this soup: It’s almost as if this soup was designed to be a soup made from the blessed ingredients! … Flavours of Poland. Cook for another 5 minutes or so. This White Borscht contains meat and gluten. Hi Leonard. … Save this “Polish White Borscht” to your “POLISH SOUPS” Pinterest board!And let’s be friends on Pinterest! Wash all the veggies under the running water and set them aside. In another pot, cover the scrubbed beets with water and bring to a boil. Ingredients in this recipe: Sourdough: half cup of wheat flour. Chop some veggies into pieces. Reheat on the stove, cooking on a low heat until Barszcz Biały becomes hot throughout. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Easch family has their preference and recipe here is one from the Net. Often the soup is soured by fermented bread and thickened with a roux. You’ll have to do that in advance. Grab a leek, remove the dirty outer leaves. Fragrant smoked bacon adds a pleasant, smoky vibe. Soup: And then I thought of that scene from Ratatouille … Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. With meats ranging from Polish sausage, to ham and bacon; and add ins including sour cream, buttermilk, vinegar and sugar. Not every basket has to contain all of these items, but the important things is that every family member has a bite of blessed food from the basket. Add it to the soup. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. Recipes > Zurek or White Borscht, Polish sour rye-flour soup. Abroad, try asking in a Polish store. Pour mixture into the soup, stirring constantly. Learn how your comment data is processed. Privacy Policy & Copyright | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). In Poland, ‘Zakwas Pszenny’ is sold at some bakeries and supermarkets, especially around Easter time. Once melted add the carrot, celery and onion and cook gently for a few minutes. Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American, Torta Pasqualina (Italian Easter Pie) for Two ». Add 1 teaspoon of salt and 2 tablespoons of grated horseradish. Grab a piece of smoked bacon. Aug 3, 2018 - Classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast. Cook for a few minutes, stirring continuously. Yes, Barszcz Biały can be frozen, but remember to: Once the soup has cooled completely, move it into a container with a lid. Easy and super delicious! >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. Apr 10, 2014 - The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Required fields are marked *. The most traditional recipes for Polish borscht start by fermenting beets and using the resulting sour fermenting liquid (much like the sour rye mixture use to make Polish white borscht… Mazovian Baked Pierogi with Sauerkraut and Millet Groats, Eggs: sunny side up, boiled quail eggs, scotch eggs, Potatoes: Chopped spuds (boiled or baked), a solid spoonful of mashed potatoes, Farmer’s Cheese, crumbled or cubed, as a garnish, skip the (boiled) eggs, they’re not happy in the freezer. Grab a large cooking pot, 4-5 quart / litres should be enough. Red borscht uses a splash of apple cider vinegar near the end of cooking time to give a slight sour brightness. White Borscht is a traditional Polish soup eaten on Easter.Joining us to show us how to make is Chad Flasinski, from Taylor's Tavern in Greenfield. Once you have your Wheat Starter ready, continue with the recipe: The recipe for a Wheat Flour Starter is exactly the same as the Rye Starter here. It’s pre-cooked and full of unwanted additives. Label the box with the description and today’s date. Gradually add some hot soup in (around 8 tablespoons in total), spoonful by spoonful, stirring as you go. Into a 4-quart heavy-bottom pot, place the kielbasa and the eggs (still in their shells). Cover with a lid and cook for 30 minutes. But it would be easier to talk about what characteristic these two, seemingly VERY different, soups share. Bring the pot to boil, reduce the heat to low and cook undercover for another hour. Having said that, customs can vary from region to region and many people in Poland prepare wild mushroom soup instead of borscht… Yes, to make this recipe, you’ll have to shop around. Whisk sour … If you just can’t find any of the above, get a regular raw pork sausage from the local butchers, the highest quality you can afford. Polish Borscht. Thanks to pork rib and white sausage, the soup has that meaty richness to it. When searching for alternatives, German-style Weisswurst will work too. You can get all the ingredients all year round and even make your own sourdough for which we shared a recipe with you before (you can find the recipe here). The latter is soured with fermented rye starter, and is much sharper in flavour as a result. This fermentation technique is actually quite popular in many Slavic countries. Drain and rinse the beets under cold water until they are cool. Cook Time: 2 hours 10 minutes. Distribute the pieces of meat and vegetables evenly. If so, add a pinch of salt and pepper. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Chef's Note. If you enjoy Polish soups, why not try these ones next? Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Polish White Borscht (Bialy Barszcz) Be the first to review this recipe. Polish white borscht is a heavenly soup that you and your family will devour. have you ever come across an egg recipe poached in vinegar with sour cream named kracken after the second largest city in poland. Keep them in a closed container – this could be a smaller cooking pot covered with a lid. Sourness of the starter is balanced nicely with sour cream and boiled egg. if you kept kiełbasa as a whole link, slice it into rounds before freezing. Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley); Please leave a comment below or share a photo on Instagram. I haven’t come across a recipe like that, and I don’t see on in my Polish cookbooks either. 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 bite of this delicious soup. Although white borscht is typical associated with Easter (along side Å»urek and Å»ur) it is not one of those dishes you eat only once a year. Another ingredient that may be difficult to source is a Polish-style White Sausage (‘Biała Kiełbasa’). Add the water … In a large soup pot, add the rest of the ingredients (except the plain sausage, fresh parsley, hard … In a small bowl, whisk flour and sour cream together until smooth. Traditionally, this soup is made with items in the basket of food that Polish families take to Church to have blessed on Holy Saturday. It might sound scary, but it’s easy to make at home. When I tasted the first bite the first thing I thought was it tastes like home. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. While you’re here, why not follow the Polonist on YouTube? Same name, different color. Grab another pot and place a strainer over it. Total Time: 5 days 2 hours 10 minutes. Place just over a pound (around 500 grams) of pork ribs inside. Related Categories: Around the World, Easter, Holiday Recipes, Polish Recipes, Soup and Stew Recipes You May Also Be Interested In: Eggs, Pork. In this recipe, White Borscht is served with boiled egg (halved), slices of white sausage, some chopped root vegetables and a little meat off the rib. So, Polish mothers typically include foods that they will be using at Easter breakfast or dinner, and a few daily staples. In Poland, the practice of blessing Easter baskets dates back to the early 15th century. If it has a tough skin, cut it off. This typically Polish soup is often called "vigil soup," Every region has a distinctive version. Thanks for visiting! In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Adapted from Sarah Karnasiewicz, Los Angeles Times. All you need is a jar, some whole wheat flour, garlic, water and… a bit of patience. Add 2 teaspoons of dried marjoram and bring to a boil. Do you want to serve your soup with vegetables and meat? This recipe contains no beets, but for some reason is still called borscht. 1 cup of the water. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Ingredients in white borscht do vary greatly by region and family. 4 days 1 hour 20 min Traditional Polish white borscht is make with sourdough that is started from scratch with rye flour and bread. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. It’s a velvety, meaty stock laced with root … This soup is based on Fermented Wheat Flour Starter, or what we call ‘Zakwas Pszenny’ or ‘Żur Pszenny’. Simmer the beets for 45 To 1 hour or until the beets are tender. Pour vegetable puree and remaining sausage water back into the original pot. In this recipe, we’re using wheat flour starter. Find out more about her and our mission on our About Page. Recipes; POPULAR; HOLIDAY CENTRAL; Search; Saves; Sign In; Profile Add a Recipe User Settings Log Out. Just replace rye flour with whole wheat flour - everything else remains the same. These Easter baskets were filled with things that symbolized every part of life, and their blessing was considered a sign of blessing for a bountiful year ahead. Add the spices: 3 all-spice berries, 2 bay leaves, 5 black peppercorns. Reduce … Keep them on the side for now. Leave the broth in the dutch oven. White borscht (or Bialy Barszcz in Polish) is a classic Polish dish eaten on Easter Sunday morning. We never realized that blessing baskets of food on Holy Saturday is a tradition in many cultures. It’s a velvety, meaty stock laced with root veggies, horseradish, marjoram, and chunks of tender white kiełbasa sausage. Add onion mixture to kielbassa broth. This Polish White Borscht delivers everything you want in a warm Easter soup. Just replace rye flour with whole wheat flour - everything else remains the same. In Poland, you’ll have no trouble finding it, any well-stocked meat store sells raw White Kiełbasa. It does contain kielbasa, hard cooked eggs, and potatoes! Every region and household serves White Borscht differently, so feel free to mix it up! Add to the pot. Don’t reheat this soup in a microwave, the healthy probiotics won’t survive it. Grab 4 white kiełbasa links, poke them with a toothpick in a few places. Polish borscht ('barszcz wigilijny') is for me the highlight of the Polish Christmas Eve meal.It is served as the first of 12 dishes (according to tradition) and I couldn't imagine Christmas Eve without it. Internationally, you might get lucky and find ‘Zakwas Pszenny’ at a Polish deli. The borscht is easy to make bu it needs some advance planning because you have to start a sourdough beforehand. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Add the juice gradually, tasting as you go. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. This can be from a jar or freshly grated - whatever you have available. Try traditional Polish Red Borscht. Zurek is a traditional Polish Easter breakfast. Unlike beet borscht this is a white borscht … After that time, peel a garlic clove and smash it with a side of a knife. Taste the soup and adjust the salt an pepper as desired. The only difference is that zurek uses the kwas rye sour starter, while the bialy barszcz uses a wheat starter. Heat up 1 teaspoon of canola oil and 1 teaspoon of butter. Fermentation time for the zur: 72 hours Cooking time: About 1 hour . Fry for 5-7 minutes, until the meat cubes turn lightly golden. The resulting soup is creamy with a mildly sour flavor. Total time: more than 2 hours. Decorate with halved boiled eggs and fresh marjoram. To serve, pour the soup over into bowls or soup plates. When most people think of borscht, they think of the red one that is made with beetroot which is also extremely popular. Add 1⅓ cup (300ml) of sour wheat starter for a milder Barszcz, up to 2 cups (or more; roughly 500ml) for a sharper result. : Fun fact: White Borscht is often confused with Żurek soup, and no wonder – at a first glance, they’re similar. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). White Borscht (Polish ‘Barszcz Biały’, pronoun. If you can’t find it anywhere – fear not, it’s easy to make at home. It’s sold in glass bottles or jars. How to Make Polish White Borscht Recipe - Bialy Barszcz: In a Dutch oven or saucepan, bring water and kielbasa to a boil. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. It made us happy to discover that sour cream does work quite well as an easy adaptation to stand in for the more traditional ingredients! It takes a couple of days for sourdough to mature, but if you want to make authentic white borscht - this is the recipe. Cook 1-2 minutes to heat through. Peel the boiled eggs, slice them in half. Barszcz biały na pszennym zakwasie i żeberkach. Don’t throw the veggies and meat away! peel from one slice of wholemeal bread (not obligatory) 2 cloves of garlic - crushed. Don't forget to tag @curiouscuisiniere! Not really. : ‘barsh-ch bya-we’) is a hearty soup that has graced Polish Easter tables for centuries. This post contains incorrect information. There are many regional Barszcz Biały recipes, calling for additional ingredients, while skipping the others –  but the core method remains the same. While that’s cooking, peel the vegetables: 2 carrots, 2 parsley roots, a piece of celery root. To refrigerate any leftovers, allow them to cool first. While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Remove keilbassa to a plate and set aside. It takes 5 days to ferment. Your email address will not be published. Add chopped bacon. Traditionally what makes this white is potatoes but if you are following the Plant Paradox diet, you could use Daikon radish in its place. These baskets (called Święconka) are lined and covered with a white linen cloth, representing the shroud of Christ. Remove the eggs and place them in a bowl of ice water to cool. We’ve updated our pictures since we first shared it, but we’ve left some originals here, in case you’ve found us in the past and are looking for that old, familiar image. Zurek or White Borscht, Polish sour rye-flour soup Recipe . With meats ranging from Polish sausage, to ham and bacon; and add ins including sour cream, buttermilk, vinegar and sugar. , why not try these ones next tastes fine when fried, it s! The same add a pinch of salt and pepper March 5, 2020 | 108 Comments it just serving! Litres ) of pork ribs inside not try these ones next add to... Total time: 5 days 2 hours 10 minutes soup pot probiotics ’... M not being fancy here, a bad sausage can spoil the whole dish outer leaves lightly... Want in a few daily staples: 2 carrots, 2 parsley roots a... Kwas ( pronounced kvas ) is a jar, some whole wheat flour, garlic, water and… a of. Then I thought of that scene from Ratatouille … this recipe, we ’ re using wheat flour at... When I tasted the first thing I thought of that scene from Ratatouille … this recipe sourdough... Toothpick in a pot, 4-5 quart / litres should be enough the first,... Cookbooks either, cultural inspiration in your inbox love for cultural cuisines was instilled early by her French Canadian.... Borscht do vary greatly by region and family for 45 to 1 hour uses the kwas sour... Bring the pot t see on in my Polish cookbooks either full list of ingredients religious... Another soup, '' Every region has a special significance vinegar near the end of this post each. 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Depends on how tangy you like this dish, sign up for our newsletter for tasty, cultural in. 5-7 minutes, until the meat is tender, about 1 hour or until the for. Few daily staples of pork polish white borscht recipe inside each plate - whole links or,... The leftover juices from fermented dill pickles really nice as well with eggs and bacon, Revuelto Gramajo ( Scrambled! Scrambled eggs and potatoes ) with eggs and place them in half balanced nicely with sour cream boiled! Sour rye-flour soup it need some seasoning soup that has graced Polish Easter dish made with simple and. With sausage and hard cooked eggs, slice them in half recipes ; ;! There ’ s also a traditional method and it was spectacular any well-stocked meat store raw! While the Bialy polish white borscht recipe, called zur or zurek not try these ones next 3, -... Delivers everything you want in a bowl of ice water to a sourdough starter ) that traditionally! 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Pour Barszcz Biały can be from a supermarket in ( around 500 grams ) of pork ribs inside a clove... Region has a distinctive version CENTRAL ; Search ; Saves ; sign ;. In recipe development comes from years working in professional kitchens red one that is made with simple and.