Polish white borscht

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.

Cooking steps

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