|Nutritional Guidelines (per serving)|
|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, but many are made with sour cream, smoked sausage, and fresh white Polish sausage. Other recipes use buttermilk and ham, while some 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—like 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
- Optional: Pinch of sugar or 1 tablespoon vinegar
- 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
In a large pot or Dutch oven, add the sausage, water, and garlic. Bring to a boil, reduce heat, and simmer, partially covered, for 5 minutes.
At this point, you can add a pinch of sugar or a tablespoon of vinegar if desired. The soup should have a pleasantly sour taste.
Add the 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 1 week. Alternatively, freeze leftovers for up to 6 months.
White Barszcz vs. Red Barszcz
While the main difference between these borscht recipes is the color, the other main distinction 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; it can be a clear red color and made without meat or vegetables, or a translucent red including potatoes and beef cubes.
Every Eastern European group has its own variation, and each claims its version to be superior. There are merits to them all and they all deserve to be tasted and experimented!