Polish White Borscht (Barszcz Biały) (Wersja do druku)
A creamy, tangy Polish soup built on smoky kielbasa, potatoes, and horseradish, finished with halved hard-boiled eggs. Ready in about an hour.
# Składniki:
For the broth
01 -
6 cups (1.4 L) chicken stock
02 -
1 lb (450 g) smoked Polish kielbasa, sliced into rounds
03 -
1 small onion, diced
04 -
3 cloves garlic, minced
05 -
1 tablespoon neutral oil or butter
06 -
1 bay leaf
07 -
1 teaspoon dried marjoram
08 -
1 1/2 lb (680 g) potatoes, peeled and diced
09 -
Salt and black pepper, to taste
For the tangy finish
10 -
1 1/2 cups (360 ml) buttermilk, or 1 1/2 cups zakwas (fermented rye sour)
11 -
2 tablespoons all-purpose flour
12 -
2 to 3 tablespoons prepared horseradish, plus more to taste
For serving
13 -
4 to 6 hard-boiled eggs, halved
14 -
Fresh chives or dill, chopped
# Przygotowanie:
01 -
Cover the eggs with cold water in a small pot, bring to a boil, then remove from heat and let sit covered for 10 minutes. Shock in ice water, then peel and set aside.
02 -
Warm the oil in a large pot and sauté the onion and garlic until soft, about 4 minutes. Add the stock, bay leaf, and marjoram, and bring to a gentle simmer.
03 -
Add the sliced kielbasa to the broth and simmer gently for 15 to 20 minutes so the smoke flavor infuses the liquid.
04 -
Add the diced potatoes and simmer until fork-tender, about 10 to 12 minutes.
05 -
Whisk the flour into the buttermilk until smooth. Stir in a ladle of the hot broth to warm the mixture, then pour it back into the pot to prevent curdling.
06 -
Stir in the horseradish, then season with salt and pepper. Simmer gently for 2 minutes without letting the soup come to a full boil.
07 -
Ladle the soup into bowls, top each with halved hard-boiled eggs, and scatter with fresh chives or dill.
# Uwagi:
01 -
Traditional versions use zakwas, a fermented rye sour, instead of buttermilk.
02 -
Serve warm rather than piping hot so the eggs and horseradish stay distinct.