Okay, lemme tell you about white borscht – this stuff is seriously legit! It’s nothing like that bright red beet soup you’re probably thinking of. This Polish Easter classic (they call it biały barszcz over there) is this amazingly tangy, creamy soup that’ll knock your socks off. It’s got this awesome sour kick from fermented rye flour, plus smokiness from kielbasa, and a little zing from horseradish. Trust me, once you try it, you’ll be hooked!
Tips from WebHealthy for Perfect Homemade White Borscht
- For an authentic żurek soup experience, hunt down some real-deal Polish kielbasa if you can – the supermarket stuff just ain’t the same, y’know?
- Don’t even think about skipping the żurek starter fermentation step! Yeah, it’s a pain in the butt waiting, but that sour funk is what makes this traditional Polish soup special
- This white borscht with kielbasa is like a good chili – tastes WAY better the next day after the flavors get all cozy with each other
- For your first time making this Easter white borscht, go easy on the horseradish – you can always add more, but you can’t take it out once it’s in there!
White Borscht Recipe Variations
- Vegetarian Żurek Soup: Skip all the meat and use veggie broth for this fermented rye soup. Throw in a bunch of mushrooms (those fancy dried porcinis are bomb) for that meaty vibe without the meat. Some roasted veggies wouldn’t hurt either.
- Quick Polish Sour Soup: Grab some sauerkraut juice from the jar and use that instead of making the żurek starter. It’s not exactly the same traditional Polish soup, but it’ll do when you’re in a time crunch.
- Easter White Borscht Bread Bowl: Hollow out some round bread loaves and serve your biały barszcz in there. It’s extra work but makes for a killer white borscht bread bowl recipe presentation when the in-laws are over.
- Extra Creamy Homemade White Borscht: Double the sour cream because YOLO. This makes the richest, most indulgent version of the traditional Easter white borscht recipe.
- Spicy Horseradish Soup Version: Go nuts with the horseradish in your white borscht with kielbasa and add some cayenne. Just keep a glass of milk nearby! This makes the ultimate winter warming soup.
My Personal Touch
So here’s what I do differently – don’t tell my Polish mother-in-law! I throw in a big knob of grated ginger because it plays so nice with the horseradish. Also, I’m addicted to dried mushrooms (like seriously, I have a problem), so I always toss in a handful while the broth is simmering – they give it this incredible earthy flavor that’ll make you wanna slap somebody. Sometimes I’ll throw in some diced roasted red peppers at the end for color and sweetness. Oh, and the absolute BEST way to serve this is with a dollop of garlic-infused sour cream on top. It’s not traditional, but it’s freaking delicious!
Nutrition Facts
Per serving (about 1.5 cups):
- Calories: 375
- Total Fat: 24g (my doctor would not approve)
- Saturated Fat: 9g
- Cholesterol: 145mg
- Sodium: 950mg
- Total Carbs: 22g
- Fiber: 3g
- Sugars: 5g
- Protein: 16g
- Vitamin D: 8%
- Calcium: 10%
- Iron: 15%
- Potassium: 12%
Honestly, these numbers are just ballpark figures. Depends what brands you use and how heavy-handed you are with ingredients!
White Borscht with Kielbasa
Ingredients
Method
- Begin by preparing the żurek starter, combining fermented rye flour with warm water and letting it ferment for at least 24 hours.
- Chop the onion, slice the carrots, and celery for the soup.
- In a large pot, add the water and bring to a boil. Add the kielbasa, onion, carrots, and celery.
- Simmer for about 30 minutes to infuse the flavors.
- Stir in the fermented rye flour starter and horseradish, and simmer for another 15 minutes.
- Remove from heat and stir in the sour cream until well combined.
- Serve hot, optionally garnished with garlic-infused sour cream.
