Best Polish White Borscht Recipes

WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ

Steps:

• 1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
• 2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
• 3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
• 4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
• 5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
• 6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
• 7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.

POLISH WHITE BORSCHT (BIALY BARSZCZ)

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.

POLISH WHITE BORSCHT ..SOUP

Steps:

• 1. Put water in a large pan. Add the sausage and bring to a boil. Reduce heat to low and cook on low-simmer for 25 minutes. Remove sausage, reserving the liquid. Set sausage aside and let cool.
• 2. Add buttermilk to cooking liquid and return to a boil. reduce heat to low and simmer. In a medium size bowl, combine 1 egg with the 1 cup of milk. Gradually whisk in the flour and stir till smooth.
• 3. Add 3 Tablespoons of the simmering soup to the milk and egg mixture and stir to combine. Slowly drizzle milk,egg and flour mixture into the simmering soup, whisking continuously until all has been added. Continue to simmer and stir until the soup has thickened.
• 4. Add salt and pepper to taste. Add the cut up cup cooked potatoes, along with the sausage cut up into bite size pieces. Serve on a bowl with the hard boiled, quartered egg on top. I like to add some prepared horseradish on the side, along with a sprinkle of parsley.

POLISH WHITE BORSCHT

Steps:

• Boil kielbasa and 8 C water in 6 qt saucepan. Reduce heat to med low; cook to flavor broth about 24 min. Pour liquid and kielbasa into a bowl;reserve. Return pan to med heat. Add buter, garlic, leeks, and onions;cook until soft, about 10 min. Add reserved liquid, potatoes, marjoram, and bay leaf;boil. Reduce heat to med low; cook until potatoes are tender, about 30 min. Discard marjoran and bay leaf;puree soup in blender. Return soup to pot;bring to a simmer. Whisk sour cream and flour in a bowl, add 1/2 C soup, and whisk until smooth. Pour mixture into soup;cook, stirring until thickened. Cut kielbasa into 1/2" thick slices;add to soup along with horseradish, salt and pepper. Garnish with dill, parsley and eggs