Biały Barszcz: Polish White Borscht Soup
A traditional Polish white borscht soup utilizes the cooking liquid from white Polish sausage, often incorporating ingredients from the Holy Saturday blessed food basket.
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Instructions
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Start by boiling sausage, water, and garlic in a large pot.
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Reduce heat, simmer for 5 minutes, then remove fat from the cooking water.
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In a separate bowl, blend sour cream and flour; temper with some hot sausage water.
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Stir the tempered sour cream mixture into the pot until the soup thickens.
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Add sugar or vinegar as desired to achieve a pleasantly sour taste.
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Stir in sausage slices, potatoes, and eggs; heat until warmed through.
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Season the soup to taste with salt and pepper.
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Serve the hot soup over torn rye bread in individual bowls.