This is one of the recipes from the early days of Curious Cuisiniere. Having said that, customs can vary from region to region and many people in Poland prepare wild mushroom soup instead of borscht… The resulting soup is creamy with a mildly sour flavor. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). In Poland, you will find another soup, very similar to bialy barszcz, called zur or zurek. : Fun fact: White Borscht is often confused with Żurek soup, and no wonder – at a first glance, they’re similar. Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley); The most traditional recipes for Polish borscht start by fermenting beets and using the resulting sour fermenting liquid (much like the sour rye mixture use to make Polish white borscht… Fragrant smoked bacon adds a pleasant, smoky vibe. It takes a couple of days for sourdough to mature, but if you want to make authentic white borscht - this is the recipe. Ingredients in this recipe: Sourdough: half cup of wheat flour. Reduce … Dec 22, 2016 - The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. In a small bowl, whisk flour and sour cream together until smooth. This can be from a jar or freshly grated - whatever you have available. Depending on the soup’s volume, this can take anywhere from 8 to 15 minutes. This Polish White Borscht delivers everything you want in a warm Easter soup. Drain and rinse the beets under cold water until they are cool. Just replace rye flour with whole wheat flour - everything else remains the same. Quality is important here, a bad sausage can spoil the whole dish. Soup: This typically Polish soup is often called "vigil soup," Every region has a distinctive version. Polish borscht ('barszcz wigilijny') is for me the highlight of the Polish Christmas Eve meal.It is served as the first of 12 dishes (according to tradition) and I couldn't imagine Christmas Eve without it. Our Polish Barszcz Recipe. You can get all the ingredients all year round and even make your own sourdough for which we shared a recipe with you before (you can find the recipe here). Ingredients in white borscht do vary greatly by region and family. The amount of sourdough you add to the soup depends on how tangy you like it. Polish white borscht is a heavenly soup that you and your family will devour. Sign up for our newsletter to receive cultural tidbits & tasty dishes! >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. Reheat on the stove, cooking on a low heat until Barszcz Biały becomes hot throughout. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water). Fermentation time for the zur: 72 hours Cooking time: About 1 hour . The two elements that do not change are the sausage-water base and some type of sour (kwas) used to flavor the soup. Zurek is a traditional Polish Easter breakfast. 1 cup of the water. Maybe one of our readers can chime in! Total Time: 5 days 2 hours 10 minutes. In another pot, cover the scrubbed beets with water and bring to a boil. I made it with the radish and it was spectacular. In Poland, ‘Zakwas Pszenny’ is sold at some bakeries and supermarkets, especially around Easter time. The one thing that these two soups have in common is that they are both considered sour soups. White Kiełbasa is a pork sausage, parboiled or raw (ideally, we’ll need the latter). With meats ranging from Polish sausage, to ham and bacon; and add ins including sour cream, buttermilk, vinegar and sugar. Here at Polonist I’m spreading the love for the wonderful Polish food. Recipe. 1 link white Polish kiełbasa sausage (casing removed, sliced 1/4-inch thick) 1 link smoked Polish kiełbasa sausage (casing removed, sliced 1/4-inch thick) 6 medium potatoes (peeled, cut into chunks, and boiled) 6 Once you have your Wheat Starter ready, continue with the recipe: The recipe for a Wheat Flour Starter is exactly the same as the Rye Starter here. Pour vegetable puree and remaining sausage water back into the original pot. White Borscht is a tasty Polish Easter soup that is full of sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bite of this delicious soup. Tim was a bit skeptical about using fermented bread as a base for the soup, so we went a more non-traditional route and used a mixture of sour cream and flour to give a sour taste and thickness to our soup. Cover with a lid and cook for 30 minutes. It’s a velvety, meaty stock laced with root veggies, horseradish, marjoram, and chunks of tender white kiełbasa sausage. 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