Recipe for White Borscht

This soup is famous for being creamy, slightly tangy, and savory, typically flavored with garlic, marjoram, and horseradish. It is a staple of the Polish Easter table but is comforting enough to eat year-round.

Serves: 4–6
Total Time: ~65 minutes (20 minutes prep, 45 minutes cooking)

Ingredients

The Meat Base

• 500 g (1 lb) raw Polish white sausage (biała kiełbasa)
• 150 g (5 oz) smoked bacon, diced
• 1.5 L (6 cups) water or vegetable stock

The Soup Base

• 1 onion, finely diced
• 2–3 cloves garlic, minced
• 1 tbsp dried marjoram
• 2 tbsp creamy prepared horseradish
• 500 ml (2 cups) white borscht starter (zakwas pszenny)
• 1 cup heavy cream (or sour cream)
• 1 tbsp all-purpose flour (optional)
• Salt and black pepper, to taste

The Garnish

• 3–4 hard-boiled eggs, halved or quartered
• Fresh chives or green onions, chopped

Instructions

1. Build the flavor base
   Fry the diced bacon in a large pot over medium heat until the fat renders and the edges start to crisp. Add the onion and cook until soft, then stir in the garlic for the final minute.
2. Simmer the sausage
   Pour in the water or stock and bring it to a gentle simmer. Prick the sausages with a fork to prevent splitting, then lower them into the pot. Simmer gently for about 20 minutes.
3. Slice the sausage
   Remove the sausages and let them cool slightly. Slice them into rounds while the broth keeps simmering.
4. Add the sour and spices
   Add the marjoram, horseradish, salt, and black pepper. Shake the zakwas well and pour it into the pot. Simmer for another 5–10 minutes until slightly thickened and tangy.
5. Cream the soup
   Whisk the cream with the flour until smooth. Temper by slowly adding a ladle of hot soup while whisking. Pour the mixture back into the pot and stir well.
6. Finish the soup
   Return the sliced sausage to warm through. Taste and adjust seasoning as needed for creaminess, balance, and tang.
7. Serve
   Ladle the soup into bowls and top with halved eggs. Finish with chopped chives or green onions.

Tips

• Rub dried marjoram between your palms before adding it to release more aroma.
• If you don’t have zakwas, increase the cream to 1.5 cups and add 1–2 tbsp lemon juice or vinegar gradually for acidity.
• Keep the simmer gentle when cooking the sausage to prevent it from bursting