Polish white borscht
6 servings
70 minutes
Borscht, but white. Not Ukrainian and not Russian - Polish! In Poland, borscht is cooked not only on weekdays, but also on holidays, there are dozens of variations of this soup, including the one we are used to, with beets. But white borscht is a ritual Easter treat , it is prepared without beets and other color enhancers, since white is a symbol of innocence and rebirth. Sausage is responsible for the meat component in the soup, in this recipe - semi-smoked Krakow sausage, although white borscht is more often cooked with blood sausage. And the thickness and chalky whiteness of the broth is determined by the dressing of milk and flour fried in butter.
1
Prepare the necessary ingredients.
2
Boil the eggs hard and set aside for a while.
3
Chop dill and parsley, finely chop garlic, slice leek and onion into rings. Peel potatoes and cut into 2.5 cm cubes.
- Dill: 40 g
- Parsley: 20 g
- Garlic: 4 cloves
- Leek: 2 stems
- Onion: 1 head
- Potato: 2 pieces
4
Pour 1.5 liters of water over the smoked sausage in a large saucepan and bring to a boil, then reduce the heat to low and simmer for twenty-five minutes.
- Krakowska sausage: 450 g
- Water: 1.5 l
5
Pour the resulting broth into a bowl, add the sausage, set aside, and return the saucepan to the stove. Add oil, garlic, onion, and leek, and simmer until soft for ten minutes.
- Butter: 2 tablespoons
- Garlic: 4 cloves
- Leek: 2 stems
- Onion: 1 head
6
Pour in the broth, add potatoes, marjoram, and bay leaf. Bring to a boil. Cook for thirty minutes until the potatoes are soft, then blend until smooth.
- Potato: 2 pieces
- Bay leaf: 1 piece
- Marjoram: 2 stems
7
In a separate bowl, whisk the sour cream and flour, add about 100 ml of soup, and mix until smooth.
- Sour cream: 300 g
- Wheat flour: 40 g
8
Pour the resulting mixture into the soup, stir, and cook until thickened for about five minutes.
9
Slice the sausage into 1 cm thick pieces and add to the soup along with grated horseradish.
- Krakowska sausage: 450 g
- Horseradish: 40 g
10
Salt and pepper, pour into plates and sprinkle portions with greens. Garnish with halved eggs.
- Salt: to taste
- Ground black pepper: to taste
- Dill: 40 g
- Chicken egg: 4 pieces
