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Barszcz Biały
White Borscht
Barszcz Biały, or White Borscht, is a traditional Polish soup often enjoyed during Easter. It's similar to Żurek but typically has a milder, less sour flavor profile. This recipe focuses on a fermented base for a complex yet delicate taste.
🧂 食材
- 200g Wheat flour(Use plain wheat flour, not self-rising. The starter is the base for the soup's flavor.)
- 1L Water(Used for both the starter and the soup base.)
- 4 cloves Garlic(Peeled and lightly smashed. Adds aroma and depth to the starter.)
- 400g White sausage (Biała kiełbasa)(Good quality Polish white sausage is recommended. Can be poached or pan-fried.)
- 6 Hard-boiled eggs(Peeled and halved or quartered for serving.)
- 200ml Sour cream(Full-fat sour cream for richness and a slight tang. Can be tempered to prevent curdling.)
- to taste Salt
- to taste White pepper(White pepper is traditional and provides a subtle heat without visible flecks.)
- for serving Horseradish(Freshly grated or prepared horseradish adds a pungent kick.)
- for stock Optional: Root vegetables(Carrot, parsnip, celery root can be added to the stock for extra flavor.)
👨🍳 步驟
- 1
Prepare the starter: In a clean glass jar or bowl, combine the wheat flour, 1 liter of lukewarm water, and the lightly smashed garlic cloves. Stir well to ensure no lumps remain. Cover the jar loosely with cheesecloth or a lid (not airtight) and let it ferment at room temperature for 5 days. The mixture should develop a slightly sour aroma and may show some bubbles, indicating fermentation.
⏱️ 5 days - 2
Strain the starter and prepare the soup base: After 5 days, strain the fermented liquid through a fine-mesh sieve into a large pot, discarding the garlic cloves. Add about 1.5 to 2 liters of fresh water to the strained liquid. If using optional root vegetables, add them now. Bring the mixture to a gentle simmer and cook for about 30 minutes, or until the vegetables are tender. Skim off any foam that rises to the surface. Strain the broth again, discarding the cooked vegetables, and return the clear broth to the pot.
⏱️ 30 minutes - 3
Combine and simmer: Bring the strained broth back to a gentle simmer over medium-low heat. Do not boil vigorously. Add the strained starter liquid back into the pot. Simmer gently for about 15 minutes, stirring occasionally, to allow the flavors to meld. The soup should not reach a rolling boil, as this can affect the delicate fermented flavor and texture.
⏱️ 15 minutes - 4
Temper and finish the soup: In a separate bowl, whisk together the sour cream with a ladleful of the warm soup to temper it. This prevents the sour cream from curdling when added to the hot soup. Pour the tempered sour cream mixture back into the pot. Stir gently until fully incorporated. Season the soup generously with salt and white pepper to taste. Heat through gently for another 5 minutes, ensuring it doesn't boil.
⏱️ 5 minutes - 5
Prepare the accompaniments and serve: While the soup is finishing, poach the white sausage in simmering water until cooked through (about 10-15 minutes), or pan-fry it until golden. Slice the sausage. Prepare the hard-boiled eggs by peeling and halving or quartering them. Ladle the hot Barszcz Biały into bowls. Garnish each serving with slices of white sausage, hard-boiled egg halves, and a dollop of fresh horseradish. Serve immediately.
⏱️ 10 minutes
💡 專業提示
- ✓The fermentation time for the starter can be adjusted slightly based on ambient temperature and desired sourness. Taste the starter before straining; it should be pleasantly tangy.
- ✓Barszcz Biały is a traditional dish often prepared for Easter celebrations and sometimes blessed in an Easter basket.
- ✓Using wheat flour for the starter is key to achieving the characteristic milder flavor compared to rye-based Żurek.
- ✓For a richer soup, you can add a small amount of heavy cream along with the sour cream.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add diced boiled potatoes to the soup along with the sausage and eggs.
- For a tangier soup, increase the fermentation time of the starter or add a splash of vinegar or lemon juice at the end.