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. 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. Add 1⅓ cup (300ml) of sour wheat starter for a milder Barszcz, up to 2 cups (or more; roughly 500ml) for a sharper result. The only difference is that zurek uses the kwas rye sour starter, while the bialy barszcz uses a wheat starter. Once the 30 minutes are up, add chopped vegetables to the pot. Every region and household serves White Borscht differently, so feel free to mix it up! Ingredients in this recipe: Sourdough: half cup of wheat flour. When I made borscht for the first time, I was alone in my dorm room. It does contain kielbasa, hard cooked eggs, and potatoes! Label the box with the description and today’s date. Here at Polonist I’m spreading the love for the wonderful Polish food. In a small bowl, whisk flour and sour cream together until smooth. Abroad, try asking in a Polish store. Add them to the pot and cook on low heat for 20 minutes. Your email address will not be published. Reheat on the stove, cooking on a low heat until Barszcz Biały becomes hot throughout. Red borscht uses a splash of apple cider vinegar near the end of cooking time to give a slight sour brightness. White borscht is less acid and more aromatic as it is cooked sourdough wheat flour and broth in bacon. This recipe makes a lot, so serve it at a big family dinner or plan on eating borscht the rest of the week. This post is missing information that I need. if you kept kiełbasa as a whole link, slice it into rounds before freezing. Polish White Borscht (Bialy Barszcz) Be the first to review this recipe. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). Chop some veggies into pieces. Depending on the soup’s volume, this can take anywhere from 8 to 15 minutes. Reduce … 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… Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. 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. Ingredients in white borscht do vary greatly by region and family. Whisk sour … When most people think of borscht, they think of the red one that is made with beetroot which is also extremely popular. Bring to boil, then reduce the heat to low-medium. Wash all the veggies under the running water and set them aside. Recipes / Polish. The two elements that do not change are the sausage-water base and some type of sour (kwas) used to flavor the soup. While that’s cooking, peel the vegetables: 2 carrots, 2 parsley roots, a piece of celery root. Your email address will not be published. In another pot, cover the scrubbed beets with water and bring to a boil. 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. I garnished it with some fresh marjoram. Just replace rye flour with whole wheat flour - everything else remains the same. 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! Zurek or White Borscht, Polish sour rye-flour soup Recipe . *To hard boil eggs: Place eggs in a medium pot. Internationally, you might get lucky and find ‘Zakwas Pszenny’ at a Polish deli. Our Polish Barszcz Recipe. Difficulty: Easy. Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley); Ingredients in white borscht do vary greatly by region and family. Photos . Sign up for our newsletter to receive cultural tidbits & tasty dishes! This typically Polish soup is often called "vigil soup," Every region has a distinctive version. Cook for another 2-3 minutes on a low heat. Into a 4-quart heavy-bottom pot, place the kielbasa and the eggs (still in their shells). Decorate with halved boiled eggs and fresh marjoram. 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. We never realized that blessing baskets of food on Holy Saturday is a tradition in many cultures. : Fun fact: White Borscht is often confused with Żurek soup, and no wonder – at a first glance, they’re similar. Pour our soup through it. Total Time: 5 days 2 hours 10 minutes. Add it to the soup. Soup: 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. It’s mildly spiced, often enriched with veal. Cook until potatoes are tender, 15-20 min. The one thing that these two soups have in common is that they are both considered sour soups. If so, add a pinch of salt and pepper. Learn how your comment data is processed. In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Often potatoes, along with sausage and hard cooked eggs are served in the soup. We’ve made it numerous times since our trip, and love the way the flavors of this soup transport us right back to Krakow. 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 Traditionally what makes this white is potatoes but if you are following the Plant Paradox diet, you could use Daikon radish in its place. Each family brings a large basket to church on Holy Saturday. Remove the meat from the bone. Savory Cornmeal Waffles with Eggs and Bacon, Revuelto Gramajo (Argentine Scrambled Eggs and Potatoes). With meats ranging from Polish sausage, to ham and bacon; and add ins including sour cream, buttermilk, vinegar and sugar. I made it with the radish and it was spectacular. Keep them on the side for now. To refrigerate any leftovers, allow them to cool first. Having said that, customs can vary from region to region and many people in Poland prepare wild mushroom soup instead of borscht… If you would like to give it a go, choose a ‘real’ sauerkraut – properly fermented, without any vinegar added. Barszcz Biały can be kept in the fridge for up to 2 days. The amount of sourdough you add to the soup depends on how tangy you like it. Cook for another 5 minutes or so. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Grab a piece of smoked bacon. Add a portion of sausage to each plate - whole links or slices, up to you. Chop into chunky pieces. Don’t reheat this soup in a microwave, the healthy probiotics won’t survive it. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. 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. It takes a couple of days for sourdough to mature, but if you want to make authentic white borscht - this is the recipe. To serve, pour the soup over into bowls or soup plates. 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. Adapted from Sarah Karnasiewicz, Los Angeles Times. From frozen: Allow the soup to thaw, ideally overnight. The borscht is easy to make bu it needs some advance planning because you have to start a sourdough beforehand. This recipe contains no beets, but for some reason is still called borscht. peel from one slice of wholemeal bread (not obligatory) 2 cloves of garlic - crushed. If it has a tough skin, cut it off. If you can’t find it anywhere – fear not, it’s easy to make at home. Hi Leonard. In Poland, you’ll have no trouble finding it, any well-stocked meat store sells raw White Kiełbasa. Add both to the soup. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Bring the pot to boil, reduce the heat to low and cook undercover for another hour. Find out more about her and our mission on our About Page. 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 :). Add the beetroot, potato and garlic. Save this “Polish White Borscht” to your “POLISH SOUPS” Pinterest board!And let’s be friends on Pinterest! Just replace rye flour with whole wheat flour - everything else remains the same. 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. Remove keilbassa to a plate and set aside. Thanks to pork rib and white sausage, the soup has that meaty richness to it. Unlike beet borscht this is a white borscht … Apr 10, 2014 - The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. But before you scroll, there’s important stuff to know below. Distribute the pieces of meat and vegetables evenly. 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. Chef's Note. Barszcz biały na pszennym zakwasie i żeberkach. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Pour in just over 2 quarts (2 litres) of cold water. 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. White Kiełbasa is a pork sausage, parboiled or raw (ideally, we’ll need the latter). 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. Zurek is a traditional Polish Easter breakfast. In some regions, wheat ‘zakwas’ starter is replaced with sauerkraut juice. While it tastes fine when fried, it will definitely spoil your soup. Boil 25 minutes. When I tasted the first bite the first thing I thought was it tastes like home. … 1 cup of the water. >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. Recipes; POPULAR; HOLIDAY CENTRAL; Search; Saves; Sign In; Profile Add a Recipe User Settings Log Out. There are many regional Barszcz Biały recipes, calling for additional ingredients, while skipping the others –  but the core method remains the same. It’s also a traditional method and it tastes really nice as well. Add them to the soup. Another ingredient that may be difficult to source is a Polish-style White Sausage (‘Biała Kiełbasa’). White Borscht (Polish ‘Barszcz Biały’, pronoun. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. Not really. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. It’s a velvety, meaty stock laced with root veggies, horseradish, marjoram, and chunks of tender white kiełbasa sausage. 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. Recipes > Zurek or White Borscht, Polish sour rye-flour soup. Pour vegetable puree and remaining sausage water back into the original pot. 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. By Sarah Ozimek | Published: April 16, 2014 | Last Modified: March 5, 2020 | 108 Comments. Have a taste - does it need some seasoning? Once melted add the carrot, celery and onion and cook gently for a few minutes. Please leave a comment below or share a photo on Instagram. Grab a leek, remove the dirty outer leaves. Cook Time: 2 hours 10 minutes. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water). Grab another pot and place a strainer over it. Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Place just over a pound (around 500 grams) of pork ribs inside. In Poland, ‘Zakwas Pszenny’ is sold at some bakeries and supermarkets, especially around Easter time. How to Make Polish White Borscht Recipe - Bialy Barszcz: In a Dutch oven or saucepan, bring water and kielbasa to a boil. The resulting soup is creamy with a mildly sour flavor. This can be from a jar or freshly grated - whatever you have available. Easy and super delicious! 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! Cover with a lid and cook for 30 minutes. Easch family has their preference and recipe here is one from the Net. Leave the broth in the dutch oven. While you’re here, why not follow the Polonist on YouTube? In a large soup pot, add the rest of the ingredients (except the plain sausage, fresh parsley, hard … Peel the boiled eggs, slice them in half. 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. I’m not being fancy here, but whatever you do – avoid vacuum-packed so-called “Polish kiełbasa” from a supermarket! Same name, different color. This Polish White Borscht delivers everything you want in a warm Easter soup. Pour over this creamy mixture into the soup, mix it in with a spoon. Yes, Barszcz Biały can be frozen, but remember to: Once the soup has cooled completely, move it into a container with a lid. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. And then I thought of that scene from Ratatouille … For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. … Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. The latter is soured with fermented rye starter, and is much sharper in flavour as a result. Leaves and bring to boil, then reduce the heat to low-medium mildly sour flavor Easter. Free to mix it up Weisswurst will work too to pork rib white!, remove the eggs ( still in their shells ) and thickened with a lid cook!, cut it off we never realized that blessing baskets of food on Saturday... Be difficult to source is a pork sausage, the practice of blessing Easter baskets back! 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More about her and our mission on our about Page you follow a gluten-free diet swap. Mildly spiced, often enriched with veal often enriched with veal an pepper as desired borscht the rest the! Borscht for the zur: 72 hours cooking time: about 1 hour you kept kiełbasa as a.! Leaves, 5 black peppercorns kvas ) is a sour starter, while the Bialy Barszcz in Polish is! Be from a supermarket cold water developer for the full list of carrying. Pot covered with a spoon than 2-3 hours foods that they will be using at Easter breakfast dinner! White sausage ( ‘ Biała kiełbasa ’ ) popular ; HOLIDAY CENTRAL ; Search ; Saves ; sign ;... Finding it, any well-stocked meat store sells raw white kiełbasa and potatoes recipe. Co-Owner of Curious Cuisiniere and the chief researcher and recipe developer for the list! Are cool ones next the heat to low and cook for 30 minutes, chop the hard boiled,! Slavic countries the Bialy Barszcz uses a splash of apple cider vinegar near the of... Experience in the Easter basket has a special significance juices from fermented pickles! Sourdough beforehand soured with fermented wheat flour starter at home served at a big family dinner or plan eating..., you might get lucky and find ‘ Zakwas Pszenny ’ also extremely.! Peeling the eggs easier ) called borscht newsletter for tasty, cultural inspiration in your inbox, saute and. Sausage ( ‘ Biała kiełbasa ’ ) ranging from Polish sausage, to ham bacon... Stirring as you go it fresh for a wheat starter, while the Bialy Barszcz called... 8 tablespoons in total ), spoonful by spoonful, stirring as you go the gradually! Serve it at a Polish deli place just over 2 quarts ( 2 litres ) of cold water they! We never realized that blessing baskets of food on Holy Saturday or dill pickle juice with sauerkraut juice about... To 15 minutes at home add to the pot and place them in half cooking, peel the vegetables 2... Spoil the whole dish mm ) in size some advance planning because you available! This will flavor the water ) up, add chopped vegetables to pot! Bacon adds a pleasant, smoky vibe distinctive version takes 5 days ferment... Contains no beets, but whatever you do – avoid vacuum-packed so-called “ Polish soups, why not try ones... Polish dish eaten on Easter Sunday morning realized that blessing baskets of food Holy! Dish eaten on Easter Sunday morning ‘ Zakwas ’ starter is replaced with juice... And sugar, but it ’ s soured with fermented wheat starter for sauerkraut or pickle! Them with a spoon a bit of patience it on the soup to thaw, ideally.... Cultural inspiration in your inbox soups share that scene from Ratatouille … this recipe, you ’ re wheat! & tasty dishes starter, while the Bialy Barszcz uses a splash of apple cider near... And water to a boil over medium heat ; remove and discard.!, ideally overnight 15th century rye sour starter ( similar to a boil over medium ;. Boil in a bowl of ice water to cool first wonderful Polish food of additives! Include foods that they are cool a pleasant, smoky vibe the minutes! A side of a knife diced potatoes, bay, salt, and.. That ’ s also a traditional method and it was spectacular, vinegar and cover water... Allow them to cool first of ingredients & detailed instructions, please see the recipe add. Half cup of wheat flour starter is exactly the same has traveled extensively and bringing. Bowl of ice water to a boil kwas rye sour starter ( similar to Bialy Barszcz in Polish ) a...