Barszcz Bialy (Polish White Borscht)
♡
Soup
Lunch
Dinner
Eastern Europe
Hard
Did you know?
In Poland, white borscht and zurek are closely related soups, and families often have strong opinions about which version belongs on the Easter table.
Method
Heat oil in a large pot and cook the onion until softened.
Add the white sausage and cook for a few minutes until lightly browned.
Add potatoes, garlic, marjoram, and stock, then simmer until the potatoes are tender.
Stir in the rye sour starter and cook gently for 5 minutes without boiling hard.
Add cream, season with salt and pepper, and warm through.
Ladle into bowls and top with halved boiled egg and fresh parsley before serving.
Nutrition per serving
430
kcal
19
g protein
46
g carbs
19
g fat
Approximate values, not medical advice.
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Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.