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Polish white borscht

6 servings

70 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Butter

2 tablespoons

Krakow sausage

450 g

Garlic

4 cloves

Leek

2 stems

Onion

1 head

Potato

2 pieces

Bay leaf

1 piece

Marjoram

2 stems

Sour cream

300 g

Wheat flour

40 g

Horseradish

40 g

Salt

to taste

Ground black pepper

to taste

Dill

40 g

Parsley

20 g

Chicken egg

4 pieces

Water

1.5 l

Cooking steps

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.
Required ingredients:
1. Dill: 40 g
2. Parsley: 20 g
3. Garlic: 4 cloves
4. Leek: 2 stems
5. Onion: 1 head
6. 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.
Required ingredients:
1. Krakow sausage: 450 g
2. 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.
Required ingredients:
1. Butter: 2 tablespoons
2. Garlic: 4 cloves
3. Leek: 2 stems
4. 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.
Required ingredients:
1. Potato: 2 pieces
2. Bay leaf: 1 piece
3. Marjoram: 2 stems

7
In a separate bowl, whisk the sour cream and flour, add about 100 ml of soup, and mix until smooth.
Required ingredients:
1. Sour cream: 300 g
2. 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.
Required ingredients:
1. Krakow sausage: 450 g
2. Horseradish: 40 g

10
Salt and pepper, pour into plates and sprinkle portions with greens. Garnish with halved eggs.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Dill: 40 g
4. Chicken egg: 4 pieces