White borscht
4 servings
30 minutes
White borscht is an unusual variant of traditional borscht that lacks beets but retains a rich flavor and unique character. Originating from Russian cuisine, it features a subtle sourness from rye flour fermentation and the spiciness of horseradish along with the aroma of marjoram. The creaminess of sour cream and milk softens the heat, while smoked brisket and sausages add depth to the dish's flavor. White borscht is served hot, complemented by a hard-boiled egg and fresh herbs, making it a hearty and warming meal. It's perfect for cold days when you crave something spicy, rich, and homely.
1
To make the starter, pour flour into a container and add 3 cups of warm boiled water, mix; add 2 cloves of garlic, bay leaf, allspice, and let it cool. Add another 3 cups of cold boiled water and a crust of black bread. Cover with a towel and place in a warm spot for 3-4 days, removing any possible mold.
- Rye flour: 1 glass
- Water: 1.5 l
- Garlic: 4 cloves
- Bay leaf: 1 piece
- Black allspice: 3 pieces
2
Chop the onion finely, slice the carrot, cube the potato, cut the brisket into strips, and slice the sausages.
- Onion: 2 pieces
- Carrot: 2 pieces
- Potato: 4 pieces
- Smoked brisket: 200 g
- Kupaty: 3 pieces
3
Pour water into a pot, add the sausages, and place it on the fire; while the water is boiling, sauté the onion with bacon.
- Water: 1.5 l
- Kupaty: 3 pieces
- Onion: 2 pieces
- Smoked brisket: 200 g
4
When the water boils, add the contents of the pan, chopped vegetables, 1 cup of starter, salt, and pepper to taste — cook for 15 minutes.
- Water: 1.5 l
- Kupaty: 3 pieces
- Onion: 2 pieces
- Carrot: 2 pieces
- Potato: 4 pieces
- Smoked brisket: 200 g
- Water: 1.5 l
- Garlic: 4 cloves
- Black allspice: 3 pieces
- Bay leaf: 1 piece
5
In a bowl, mix sour cream, milk, and horseradish. Pour the mixture into a pot, add marjoram, and squeeze in garlic. Cook for another five minutes.
- Sour cream: 1 jar
- Milk: 3 tablespoons
- Horseradish: 30 g
- Dried marjoram: 1 tablespoon
- Garlic: 4 cloves
6
Serve with a hard-boiled egg, sprinkled with greens.
- Water: 1.5 l
- Garlic: 4 cloves