|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
White borscht soup—Polish biały barszcz (bee-YAH-wih BARRSCH) or żurek wielkanocny (ZHU-rrek vyel-kah-NAWTCH-nih)—is typically eaten on Easter Sunday morning and is made with most of the foods from the swięconka basket blessed on Holy Saturday.
The soup ingredients vary by family and region. Many are made with sour cream, smoked sausage, and fresh white Polish sausage. Others use buttermilk and ham, while others skip the sausage and add bacon, sauteed onions, vinegar, and sugar. What remains constant is using the water the sausage was cooked in as a base and adding some type of sour known as żur or kwas as in this traditional żurek recipe from Poland.
- 6 cups sausage cooking water (fat removed)
- 1 clove garlic (minced)
- 2 cups sour cream
- 1/4 cup all-purpose flour
- 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 hard-cooked sliced eggs
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 6 slices light or dark rye bread
Gather the ingredients.
In a large pot or Dutch oven, add sausage water and garlic. Bring to a boil, reduce heat, and simmer, partially covered, for 5 minutes.
At this point, some people add a pinch of sugar or a tablespoon of vinegar. The soup should have a pleasantly sour taste.
Add sausages, potatoes, and eggs to the pot and heat until warmed through. Season to taste with salt and pepper.
Refrigerate leftovers in a covered container for up to one week. Alternatively, freeze leftovers for up to six months.
Difference Between White Barszcz and Red Barszcz
Obviously, the main difference is the color. But after that, the next difference is that one is made with beets. A common denominator, however, is that they are both considered sour soups.
White borscht often has a sour rye bread starter (kwas) or gets its sour taste from the addition of sour cream. Red borscht typically gets its sourness from vinegar or lemon juice and can be a clear red color that rivals a ruby without meat or vegetables, or a translucent red with potatoes and beef cubes.
Every Eastern European group has its variation and each claims its version to be superior. There are merits to them all and they deserve to be tasted and experimented with to find the type that pleases you best.