Polish White Borscht

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Borscht, but white. Not Ukrainian and not Russian — Polish! In Poland, borscht is prepared not only on weekdays but also for holidays, and there are dozens of variations of this soup, including the familiar beetroot version. However, white borscht is a ritual Easter dish, made without beets or other color enhancers, as the white color symbolizes innocence and rebirth. The meat component in the soup is provided by sausage, in this recipe a semi-smoked Kraków sausage, although white borscht is often made with blood sausage. The thickness and chalky whiteness of the broth are determined by a mixture of milk and flour sautéed in butter.

Ingredients

Butter - 2 spoons
Krakow Sausage - 15 oz
Garlic - 4 cloves
Leek - 2 stalks
Onion - 1 head
Potato - 2 pieces
Bay leaf - 1 piece
Marjoram - 2 stalks
Sour Cream - 10 oz
Wheat Flour - 0 oz
Horseradish Leaves - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Dill - 0 oz
Parsley - 0 oz
Chicken Egg - 4 pieces
Water - 1½ l

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Boil the eggs hard and set them aside for a while.

Step 3

Chop the dill and parsley, finely mince the garlic, and slice the leek and onion into rings. Peel the potatoes and cut them into 2.5 cm cubes.

Step 4

Place the smoked sausage in a large saucepan and cover it with one and a half liters of water. Bring to a boil, then reduce the heat to low and simmer for twenty-five minutes.

Step 5

Pour the resulting broth into a bowl, then add the sausage to the bowl and set it aside. Return the saucepan to the stove. Add the butter, garlic, onion, and leek, and sauté until softened for ten minutes.

Step 6

Pour in the broth, add the potatoes, marjoram, and bay leaf. Bring to a boil. Cook for thirty minutes until the potatoes are tender, then blend until smooth.