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White Borscht with Kielbasa

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A creamy, tangy Polish Easter classic soup made with fermented rye flour, kielbasa, and horseradish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Polish
Calories: 375
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup fermented rye flour starter Essential for authentic flavor
  • 8 cups water For the broth
  • 2 cups sour cream Use Romanian or Polish style for best flavor
  • 1 tablespoon horseradish Adjust to taste
For the Meat and Vegetables
  • 1 lb kielbasa Polish style preferred
  • 1 medium onion Chopped
  • 2 medium carrots Sliced
  • 1 stalk celery Chopped

Method
 

Preparation
  1. Begin by preparing the żurek starter, combining fermented rye flour with warm water and letting it ferment for at least 24 hours.
  2. Chop the onion, slice the carrots, and celery for the soup.
Cooking
  1. In a large pot, add the water and bring to a boil. Add the kielbasa, onion, carrots, and celery.
  2. Simmer for about 30 minutes to infuse the flavors.
  3. Stir in the fermented rye flour starter and horseradish, and simmer for another 15 minutes.
  4. Remove from heat and stir in the sour cream until well combined.
Serving
  1. Serve hot, optionally garnished with garlic-infused sour cream.

Nutrition

Serving: 1.5gCalories: 375kcalCarbohydrates: 22gProtein: 16gFat: 24gSaturated Fat: 9gSodium: 950mgFiber: 3gSugar: 5g

Notes

For a vegetarian version, substitute water with veggie broth and omit the meat. Allow the soup to sit overnight for better flavor. Adjust horseradish amount based on your preference.

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