WHITE BORSCHT
This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!
Provided by Gabrielle Hamilton
Categories dinner, lunch, sausages, soups and stews, appetizer, main course, side dish
Time 1h30m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
- While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
- Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
- In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
- Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
- Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
- Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
- Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
- Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
- Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
- Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.
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
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
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.
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
RUSSIAN BORSCHT
I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.
Nutrition Facts :
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
BORSCH
Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread
Provided by Olia Hercules
Categories Soup
Time 2h20m
Number Of Ingredients 16
Steps:
- To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
- Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
- Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
- Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium
More about "white borscht food"
POLISH WHITE BORSCHT SOUP (BIALY BARSZCZ) RECIPE
From thespruceeats.com
4/5 (42)Total Time 40 minsCategory Brunch, Lunch, SoupCalories 666 per serving
KUCHAREK BARSZCZ BIALY WHITE BORSCHT SOUP MIX 40G BAG (5 ...
From amazon.ca
Reviews 1
WHITE BORSCHT, POLISH EASTER SOUP WITH THE ADDITION OF ...
From dreamstime.com
BABA'S UKRAINIAN BORSCHT - THE RUSNAKS
From rusnak.ca
WHITE BORSCHT - STUFFED.
From teamperogy.ca
EASY POLISH WHITE BORSCHT WITH KIELBASA - BIALY BARSZCZ
From all-thats-jas.com
ADAMBA POLISH STYLE WHITE BORSCHT ZUREK SOUP MIX 1.5OZ BAG ...
From amazon.ca
WHITE BORSCHT – COMPLETE COMFORT FOODS
From completecomfortfoods.com
MASS APPEAL - WHITE BORSCHT - YOUTUBE
From youtube.com
WHITE BORSCHT RECIPE - ORIGINAL POLISH RECIPES
From tastingpoland.com
WHITE BORSCHT (ZUREK Z KIELBASA I JAJKIEM) | CAFé POLONEZ
From cafepolonez.ca
PLENTY OF WINE OPTIONS TO PAIR WITH BORSCHT ...
From thepeterboroughexaminer.com
ADAMBA - POLISH STYLE WHITE BORSCHT ŻUREK SOUP MIX, NET ...
From polka-deli.com
SOURDOUGH FOR WHITE BORSCHT (ZUREK) – POLISH FOOD DIRECT
From polishfooddirect.com
HOW TO MAKE WHITE BORSCHT SOUP? – FOOD & DRINK
From smallscreennetwork.com
POLISH STYLE WHITE BORSCHT ZUREK SOUP - SAVE-ON-FOODS
From saveonfoods.com
WHITE BORSCHT RECIPE - FOOD NEWS
From foodnewsnews.com
POLISH WHITE BORSCHT RECIPE - FOOD NEWS
From foodnewsnews.com
WHITE BORSCHT – PIAST MEATS & PROVISIONS
From piast.com
WHITE BORSCHT / ZUREK - MY POLISH CUISINE
From mypolishcuisine.com
WHITE BORSCHT - FOOD-AND-RECIPES.COM
From food-and-recipes.com
POLISH WHITE BORSCHT {BARSZCZ BIAłY} [RECIPE!] | POLONIST
From polonist.com
BEST AUTHENTIC UKRAINIAN BORSCHT SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
A CULTURAL HISTORY OF BORSCHT - BABBEL MAGAZINE
From babbel.com
A POLISH WHITE BORSCHT SOUP RECIPE CALLED ZUREK, A FUN ...
From cultureatz.com
POLISH WHITE BORSCHT (BIALY BARSZCZ) - SAVEUR
From saveur.com
BORSCHT - WIKIPEDIA
From en.wikipedia.org
SOUP RUSSIAN WHITE BORSCHT (BSHRUS1 ) – SNOW CAP
From snowcap.com
POLISH STYLE WHITE BORSCHT-ZUREK SOUP NUTRITION FACTS ...
From eatthismuch.com
POLISH WHITE BORSCHT ( BIALY BARSZCZ) - INTERNATIONAL CUISINE
From internationalcuisine.com
EASY POLISH WHITE BORSCHT WITH KIELBASA - BIALY BARSZCZ ...
From pinterest.ca
WHITE BORSCHT (EASTER SOUP) | QUENCH MAGAZINE
From quench.me
COMMENTS ON: WHITE BORSCHT (ZUREK Z KIELBASA I JAJKIEM)
WHITE BORSCHT. SOLD ONLY AT SPEAKEASY | FOOD POLKA
From foodpolka.com
WHITE BEAN BORSCHT | FRESH AND NATURAL FOODS
From freshandnaturalfoods.com
LISC ZUR WHITE BORSCHT 12/500ML | TERRA FOODS
From terrafoods.ca
POLISH WHITE BORSCHT (BIALY BARSZCZ) • CURIOUS CUISINIERE ...
From foodnewsnews.com
WINIARY POWDERED SOUPS 60G | EUROMAX FOODS THE GOOD FOOD STORE
From euromaxfoods.com
KETO WHITE BORSCHT - CARB MANAGER
From carbmanager.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love