White borscht - Barszcz biały

Time:

2 h

Serves:

6-8

Level:

Intermediate

About the Recipe

White Borscht (barszcz biały) and Żurek can be found on Polish Easter table as well as in some part of Ukraine. Both of them are also served in many Polish restaurants, here in the US.

Barszcz Biały - white borscht is not as thick as its cousin, Żurek. It is more delicate in flavor and its color comes from the flour that is being used, which usually makes it white. However, I like to use the unbleached wheat flour, which changes a bit the color of the soup. It is based on white sausage, with addition of some vegetables and spices. It is a perfect addition to the Easter table.

Ingredients

White borscht soup starter

0.5 pound of white sausage (or bratwurst)

1 small onion

3 carrots

1 parsnip

1/2 celery root

2 clove of garlic (one for the broth, one for the soup)

3-4 pieces of bacon

7-8 pieces of dry mushrooms

1 1/2 tbsp marjoram

salt, pepper

1 tbsp of horseradish

2 medium sized boiled potatoes

Garnish

1-2 hard- boiled eggs

Preparation

Step 1

First step is to make the white borscht soup starter, you should start at least 5 days before you make your soup.

White borscht starter is made with garlic, make sure to take it out before adding it to the broth.

Step 2 - stating the soup

Peel and wash all the vegetables and garlic, place everything in a big pot together with the white sausage. Pour 32 oz of water in a big pot. Simmer for 1 hour.

Soak dry mushrooms in a 1 cup of water for at least 30 min.

Hard boil the eggs (here is a recipe for easy to peel hard boiled eggs).

Step 3

While broth is cooking, peel and chop the potatoes into 1 inch cubes. Cook them until soft, for about 5- 10 min.

Chopped and fry the bacon. Drain it on a paper towel.

Step 4

Cook the mushrooms for 10-15 min. Next, cool them down and then chop.

Cool down the eggs and then peel them.

Step 5

Take the white sausage and vegetables out of the stock. Dry the sausage with a paper towel, slice it, and fry it on a frying pan, to get some color on it.

Slice the carrot, but discard the other vegetables.

Step 6

To the broth add the white borscht starter. Simmer for 10 min. Next, add the fried sausage, carrots, mushrooms and potatoes.

Step 7

Mince the garlic into the soup, add marjoram, horseradish, salt and pepper. And simmer for 30 min., on a small heat.

Serve it with bread and the hard boiled eggs cut lengthwise (one egg per portion).