Traditional Polish White Borscht
Explore the unique and delightful world of Polish cuisine with a twist on the classic favorite – White Borscht. Unlike its vibrant Ukrainian counterpart, this Polish version showcases a creamy pastel hue and a rich medley of flavors that don’t rely on beets or tomatoes. Prepared with Krakow sausage, leeks, potatoes, and a dash of horseradish, Polish Borscht offers a comforting and inviting experience that’s perfect for gatherings or a relaxing Sunday meal. Join us on a culinary journey as we dive into the recipe that’s bound to become a cherished addition to your repertoire.
You can also check out our other Soup Recipes.
Polish White Borscht
Discover the recipe for the traditional white borscht.
Ingredients
- 5 pcs potatoes
- 4 pcs eggs
- 2-3 pcs sprigs of parsley
- 2 pcs medium-size stalks of leeks
- 1 pc “horseshoe” Krakow sausage
- 1 pc onion
- 1½ cups sour cream
- ¼ cup wheat flour
- ¼ cup grated horseradish
- 2 tbsp butter
- 4 cloves of garlic
- 1 handful dried marjoram
- ½ bunch dill
- 1 pc bay leaf
- salt and pepper to taste
Instructions
- Cut the Krakow sausage into slices, put it in a saucepan, add 8 cups of water, and cook for 20 minutes. Then transfer the sausage to a plate.
- Boil a few hard-boiled eggs. Cut the leeks lengthwise and rinse them thoroughly under running water – the soil always gets stuck in their folds. Then chop the leeks and onions into slices, and the garlic into slices.
- Heat the butter in a large saucepan, and add the onions, leeks, and garlic. Fry for 5-8 minutes until the onions soften. At this time, peel and dice the potatoes. Then pour in the sausage broth, add the potatoes, add the marjoram and bay leaf, and cover. Cook over medium heat for about half an hour.
- Season the finished soup with salt and pepper and blend with an immersion blender.
- Dissolve the flour in the cream, making sure there are no lumps. Gently add the mixture to the soup and let it stand on a warm burner for another 5 minutes. Grate the horseradish.
- Put half a boiled egg, some sausages, and a teaspoon of grated horseradish on each plate. Garnish with herbs.
Notes
It’s not easy to buy fresh marjoram, so I recommend replacing it with dry marjoram or, at the very least, adding a little thyme for flavor.
