Barszcz Bialy (Polish White Borscht)
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✨ Adapt This Recipe
Available allergen-free substitutions:
gluten-free alternative
Use the same quantity and adjust sourness to taste
Celery-free alternative
Use a chicken stock made without celery or celery extract; check labels carefully.
dairy-free alternative
Stir in at the end using the same quantity
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
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.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Gluten-Free Sour Soup Starter
— gluten-free alternative
Use the same quantity and adjust sourness to taste
-
Gluten-Free Sour Soup Starter
— gluten-free alternative
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✦ Allergen-free alternatives
-
Celery-Free Chicken Stock
— Celery-free alternative
Use a chicken stock made without celery or celery extract; check labels carefully.
-
Celery-Free Chicken Stock
— Celery-free alternative
-
✦ Allergen-free alternatives
-
Oat Cream
— dairy-free alternative
Stir in at the end using the same quantity
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Oat Cream
— dairy-free alternative
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.
Nutritional values are per serving and approximate. Not medical advice.