POLISH WHITE BORSCHT (BIALY BARSZCZ)
White Borscht is a tasty Polish Easter soup that is full of ingredients carrying religious symbolism.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Reduce heat slightly and boil for 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
- In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
- Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
- In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
- Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.
Nutrition Facts : Calories 460 calories, ServingSize 2 cups
POLISH WHITE BORSCHT ON PORK RIBS AND FERMENTED WHEAT STARTER
This Polish White Borscht delivers everything you want in a warm Easter soup. It's a velvety, meaty stock laced with root veggies, horseradish, marjoram, and chunks of tender white kiełbasa sausage.
Provided by Polonist
Categories Polish Soups
Time P5DT2h10m
Number Of Ingredients 20
Steps:
- Grab a large cooking pot, 4-5 quart / litres should be enough. Place just over a pound (around 500 grams) of pork ribs inside.
- Pour in just over 2 quarts (2 litres) of cold water. Bring to boil, then reduce the heat to low-medium. Cover with a lid and cook for 30 minutes.
- While that's cooking, peel the vegetables: 2 carrots, 2 parsley roots, a piece of celery root. Chop into chunky pieces.
- Grab a leek, remove the dirty outer leaves.
- Wash all the veggies under the running water and set them aside.
- Once the 30 minutes are up, add chopped vegetables to the pot. Add the spices: 3 all-spice berries, 2 bay leaves, 5 black peppercorns.
- Bring the pot to boil, reduce the heat to low and cook undercover for another hour.
- After that time, peel a garlic clove and smash it with a side of a knife. Add to the pot.
- Add 1 teaspoon of salt and 2 tablespoons of grated horseradish. This can be from a jar or freshly grated - whatever you have available.
- Cook for another 5 minutes or so. Grab another pot and place a strainer over it. Pour our soup through it. Don't throw the veggies and meat away! Keep them on the side for now.
- Grab a piece of smoked bacon. If it has a tough skin, cut it off. Cut the meat into cubes, roughly quarter of an inch (5-6 mm) in size.
- Heat up 1 teaspoon of canola oil and 1 teaspoon of butter. Add chopped bacon. Fry for 5-7 minutes, until the meat cubes turn lightly golden. Add it to the soup.
- Grab 4 white kiełbasa links, poke them with a toothpick in a few places. Add them to the pot and cook on low heat for 20 minutes.
- Add 1⅓ cup (300ml) of sour wheat starter for a milder Barszcz, up to 2 cups (or more; roughly 500ml) for a sharper result. If you're not sure how much to add, pour it over gradually, tasting along the way. There are two ways to do it: • Mix the contents of the jar/bottle, so that the liquid part blends with the floury part, • Or start by adding the liquid only, topping with the muddy floury part later on - spoonful by spoonful, until you reach the desired thickness. That's how I do it.
- Add 2 teaspoons of dried marjoram and bring to a boil. Cook for a few minutes, stirring continuously. Have a taste - does it need some seasoning? If so, add a pinch of salt and pepper.
- Pour the sour cream into a cup. Gradually add some hot soup in (around 8 tablespoons in total), spoonful by spoonful, stirring as you go. Pour over this creamy mixture into the soup, mix it in with a spoon.
- Do you want to serve your soup with vegetables and meat? Chop some veggies into pieces. Remove the meat from the bone. Add them to the soup. Cook for another 2-3 minutes on a low heat.
- Peel the boiled eggs, slice them in half.
- To serve, pour the soup over into bowls or soup plates. Distribute the pieces of meat and vegetables evenly. Add a portion of sausage to each plate - whole links or slices, up to you.
- Decorate with halved boiled eggs and fresh marjoram.
Nutrition Facts : Calories 522 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 26 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1021 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
EASTER WHITE BORSCHT
Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.
Provided by Jeff Popple
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
- Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
- Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
- Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.
Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g
POLISH BORSCHT
This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.
Provided by Jola
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
- While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
- Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.9 mg, Sugar 5.4 g
POLISH WHITE BORSCHT ..SOUP
A, J.A.P.friend, E-mailed me after looking at my 50 POLISH RECIPE, cookbook and asked me if I had a recipe for White Polish Borscht Soup she had in Chicago. I went to my Polish file and there it was.A wonderful recipe from my good Polish neighbor who moved to Chicago ten years ago. I wish I had remembered it to put in my J.A.P....
Provided by Nancy J. Patrykus
Categories Other Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. Put water in a large pan. Add the sausage and bring to a boil. Reduce heat to low and cook on low-simmer for 25 minutes. Remove sausage, reserving the liquid. Set sausage aside and let cool.
- 2. Add buttermilk to cooking liquid and return to a boil. reduce heat to low and simmer. In a medium size bowl, combine 1 egg with the 1 cup of milk. Gradually whisk in the flour and stir till smooth.
- 3. Add 3 Tablespoons of the simmering soup to the milk and egg mixture and stir to combine. Slowly drizzle milk,egg and flour mixture into the simmering soup, whisking continuously until all has been added. Continue to simmer and stir until the soup has thickened.
- 4. Add salt and pepper to taste. Add the cut up cup cooked potatoes, along with the sausage cut up into bite size pieces. Serve on a bowl with the hard boiled, quartered egg on top. I like to add some prepared horseradish on the side, along with a sprinkle of parsley.
WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ
Finally got the 2nd soup from the Polish class added. Chef Tad picked an awesome recipe to share with us. Of course, this is another very authentic and distinct with flavors kind of soup. Most of all, I love the broth. The tartness of it alone just made me want to drink it by itself. Of course, the addition of a homemade Polish...
Provided by Kimberly Biegacki
Categories Other Soups
Time 4h
Number Of Ingredients 17
Steps:
- 1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
- 2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
- 3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
- 4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
- 5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
- 6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
- 7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.
WHITE BORSCHT
Make and share this White Borscht recipe from Food.com.
Provided by Molly53
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place water in a large pan.
- Add sausage and bring to a boil over high heat.
- Reduce heat to low-simmer and cook, covered, for 30 minutes.
- Remove sausage, reserving cooking liquid, and set sausage aside to cool.
- Add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer.
- In a medium bowl, combine milk and egg.
- Gradually whisk in flour and stir until smooth.
- Add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base).
- Slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened.
- Add salt to taste.
- Serve with reserved Polish sausage.
- May also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish.
Nutrition Facts : Calories 364.3, Fat 25.5, SaturatedFat 9.9, Cholesterol 100.4, Sodium 870.2, Carbohydrate 14, Fiber 0.1, Sugar 7.9, Protein 18.9
BOBCHA'S POLISH BORSCHT
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield About 8-10 cups for 4 servings
Number Of Ingredients 10
Steps:
- In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
- When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread
POLISH WHITE BORSCHT (BIALY BARSZCZ)
This recipe contains no beets, but for some reason is still called borscht. It does contain kielbasa, hard cooked eggs, and potatoes! Adapted from Sarah Karnasiewicz, Los Angeles Times.
Provided by threeovens
Categories Polish
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
- Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
- Drain kielbasa, reserving the cooking liquid separately.
- Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
- Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
- Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
- Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
- In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
- Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
- Thin soup with water if needed.
- Peel the eggs and roughly chop them as a garnish for the soup.
Nutrition Facts : Calories 285.9, Fat 20, SaturatedFat 8.8, Cholesterol 152.2, Sodium 774.9, Carbohydrate 14.8, Fiber 1.2, Sugar 2.9, Protein 12.3
BORSCHT
Though often associated with Russian cuisine, this red beet soup is originally from Ukraine. Recipes vary from region to region and family to family, but in addition to beets, potatoes, cabbage, carrots and onion are standard. A dollop of sour cream and a sprinkle of dill add extra flavor and visual appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- In a large saucepan, cover the beets with cold water by l inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes. Drain, cool, and peel the beets. Dice the beets and set aside.
- Heat the butter in a large pot over medium heat. Add the celery, leeks, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes, and broth. Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together.
- Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt. Season with pepper to taste. To serve divide among warm soup bowls, top with dollops of the sour cream and sprinkle with the dill. Serve with additional vinegar at the table.
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- In a Dutch oven or saucepan, bring water and kielbasa to a boil. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water).
- Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.
- Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).
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- Make your sour rye starter: boil 5 cups of water to kill bacteria and leave to cool in an 8 cup container. Stir in the rye flour, bay leaf and 3 sliced garlic gloves. Cover with a linen cloth, and leave to ferment for 3 to 5 days in a warm dark location. Stir the starter daily with a clean spoon. When you start noticing an acid smell and sour taste, it is ready.
- In a large soup pot, add the rest of the ingredients (except the plain sausage, fresh parsley, hard boiled egg) and simmer till potatoes are just fork tender. For a clear soup add just the liquid part of the starter, and for a thick soup add the whole starter. Put on the heat again a bot to thicken.
- To serve, ladle some soup in a shallow soup bowl, add 1 hard boiled egg cut in 2 per bowl, add slices of the cooked plain sausage, and garnish with fresh parsley.
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- Rosół – Chicken Soup with Noodles. The smell of classic Polish rosół, fragrant with veggies and herbs, is one of the most comforting aromas that a kitchen can produce.
- Pomidorowa / “Pomidorówka” – Tomato Soup with Rice. Tomato soup is the unquestioned classic of Polish home cooking. After delicious rosół on Sunday, the rest of the broth is used on Monday to cook Pomidorowa.
- Krupnik – Polish Pearl Barley Soup. Krupnik cooked on ribs will help you weather the winter. If you’re in a warm climate – don’t bother, just visit Poland :-D.
- Jarzynowa – Polish Vegetable Soup. If you have some rosół in your fridge or freezer, making jarzynowa takes less than 15 minutes tops. It’s jam-packed with veggies – surely that makes it a Polish superfood, right?
- Grochowa / “Grochówka” – Polish Split Pea Soup. Nutritious grochówka is a humble soup, but one that’s bursting with flavours. This is thanks to the smoked ribs that simmer away with the peas.
- Ogórkowa – Dill Pickle Soup. Ogórkowa is one of my childhood flavours. An ultimate classic, served by every reputable babcia :) The secret lies in high quality, heavily pickled cucumbers.
- Kalafiorowa – Cauliflower Soup. If you like cauliflowers and their earthy, slightly nutty flavour – kalafiorowa is a soup for you! Tastes best when cooked on rosół and served with chopped dill.
- Flaki, “Flaczki” – Tripe Soup. A renowned Polish speciality, and yet – I have never tried it myself (shame on me). Sorry, the idea of a soup based on beef tripe strips makes me queasy.
- Kapuśniak – Polish Sauerkraut Soup. What soup can be more Polish than kapuśniak? It’s warming and savoury, with the most amazing tang! Every region has its own version of the recipe.
- Barszcz Ukraiński – the “Ukrainian Borscht” This borscht is a Polish interpretation of the Ukrainian recipe. The original dish from our eastern neighbour was enriched with white beans and dried wild mushrooms.
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- Zurek. A popular soup made from fermented rye flour, the Zurek is a clear Polish soup made with Zakwas culture. You’ll often find it served with kielbasa sausages, bacon, potatoes, and boiled eggs.
- White Borscht (Barszcz Bialy) Often mistaken for the Zurek, the white Borscht or Bialy Borscht is another traditional Easter soup. Most of the ingredients of the soup are significant to Polish Christians, with each one reminding them of a different part of Christ’s life and crucifixion.
- Red Borsch (Barszcz Czerwony) The Red Borsch is as popular for Christmas dinners, as the Bialy Borscht is for Easter (although ironically in my family we always made wild mushroom soup for Christmas dinner).
- Chicken noodle soup (Rosol) Rosol is a clear Polish chicken and noodle soup that is perfect for winter and cold nights. It’s also considered a traditional home remedy for colds and touches of flu.
- Vegetable Soup (Jarzynowa) Jarzynowa is a veggie version of Rosol. It takes less than 15 minutes to make, so it appears on Polish tables quite often.
- Tomato Soup (Pomidorowa) The Pomidorowa is a flavorful tomato soup made with chicken broth or leftover rosol, grated vegetables, sour cream, and herbs such as parsley.
- Barley Soup (Krupnik) Krupnik is a thick Polish Soup made with pearl barley or kasza jeczmienna perlowa. Wholesome and satisfying, the thick soup is can be made with pork or chicken.
- Dill Pickle Soup (Ogorkowa) Made with brined or pickled cucumber and potatoes, the Zupa Ogorkowa or Dill Pickle Soup is also well-known as a hangover cure.
- Potato Soup (Zupa Ziemniaczana or Zupa Kartoflanka) Called Zupa Ziemniaczana or Zupa Kartoflanka depending on the region or differences in ingredients, the Polish Potato Soup is a rich creamy winter soup made with smoked meat of bacon bits.
- Split Pea Soup (Grochowka) In Poland, pea soup is often called Grochówka Wojskowa or military pea soup instead of just grochowka. Why? Because the Polish pea soup is supposed to be so healthy and affordable that it’s used as a staple diet for the military.
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