Polish White Borscht (Barszcz Biały)
A traditional Polish white borscht made with fermented rye flour and served with boiled eggs and sausage. This hearty soup is a staple during Easter celebrations.
Ingredients
- 500g fermented rye flour
- 200g white sausage (biała kiełbasa)
- 4 hard-boiled eggs
- 2 cloves garlic
- Marjoram
- Salt and pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Mix fermented rye flour with water
All Steps
Mix fermented rye flour with water
Cook sausage in water
Add flour mixture to the broth
Season with garlic and marjoram
Serve with sliced sausage and eggs
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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