Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of Poland! White Borscht, or Barszcz Bialy, is not just a soup—it's a centuries-old tradition that captures the essence of comfort, flavor, and cultural heritage. With its unique tangy profile and rich, hearty ingredients, this recipe is about to become your new obsession. Get ready to impress your family and friends with a dish that's both exotic and incredibly delicious!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Polish
Serves: 6 servings
Ingredients
- 4 cups water
- 1/2 lb smoked sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sour rye starter
- 2 tablespoons white vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, combine water and sliced smoked sausage. Bring to a gentle simmer over medium heat and cook for 20 minutes to infuse the broth with sausage flavor.
- While the sausage is simmering, heat a separate small skillet and sauté chopped onions until translucent and lightly golden, about 5 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add the sautéed onions and garlic to the sausage broth. Reduce heat to low and let the flavors meld together for 10 minutes.
- Slowly whisk in the sour rye starter (zakwas), stirring continuously to prevent lumps and ensure smooth integration into the broth.
- Add white vinegar and season with salt and pepper to taste. Simmer the soup gently for an additional 15-20 minutes, allowing the flavors to develop fully.
- Taste and adjust seasoning as needed. The soup should have a tangy, slightly sour flavor characteristic of traditional white borscht.
- Ladle the hot soup into serving bowls. Garnish generously with freshly chopped parsley.
- Serve immediately, preferably with a side of crusty bread or traditional Polish bread for dipping.
Tips
- Use high-quality smoked sausage for the most authentic flavor. Polish kielbasa works best!
- The sour rye starter (zakwas) is crucial—make sure it's fresh and vibrant for that signature tangy taste.
- Take your time when whisking in the starter to avoid lumps and ensure a smooth, creamy texture.
- Don't rush the simmering process. Allowing the flavors to develop slowly is key to a rich, complex soup.
- Fresh parsley isn't just a garnish—it adds a bright, fresh note that elevates the entire dish.
- Serve immediately for the best taste and texture, and always have crusty bread on hand for dipping.
- If you can't find sour rye starter, you can substitute with a mix of buttermilk and a touch of vinegar.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 30mg
