EASTER WHITE BORSCHT
Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.
Provided by Jeff Popple
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
- Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
- Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
- Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.
Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g
WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ
Finally got the 2nd soup from the Polish class added. Chef Tad picked an awesome recipe to share with us. Of course, this is another very authentic and distinct with flavors kind of soup. Most of all, I love the broth. The tartness of it alone just made me want to drink it by itself. Of course, the addition of a homemade Polish...
Provided by Kimberly Biegacki
Categories Other Soups
Time 4h
Number Of Ingredients 17
Steps:
- 1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
- 2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
- 3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
- 4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
- 5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
- 6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
- 7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.
BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
WHITE BORSCHT
This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraîche before serving. At the center is the delicious, subtle, complex broth. The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There'll be extra for snacking. The chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White borscht weather!
Provided by Gabrielle Hamilton
Categories dinner, lunch, sausages, soups and stews, appetizer, main course, side dish
Time 1h30m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
- While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
- Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
- In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
- Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
- Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
- Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
- Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
- Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
- Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
- Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.
POLISH WHITE BORSCHT (BIALY BARSZCZ)
This recipe contains no beets, but for some reason is still called borscht. It does contain kielbasa, hard cooked eggs, and potatoes! Adapted from Sarah Karnasiewicz, Los Angeles Times.
Provided by threeovens
Categories Polish
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
- Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
- Drain kielbasa, reserving the cooking liquid separately.
- Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
- Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
- Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
- Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
- In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
- Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
- Thin soup with water if needed.
- Peel the eggs and roughly chop them as a garnish for the soup.
Nutrition Facts : Calories 285.9, Fat 20, SaturatedFat 8.8, Cholesterol 152.2, Sodium 774.9, Carbohydrate 14.8, Fiber 1.2, Sugar 2.9, Protein 12.3
More about "white borscht polish easter soup bialy barszcz recipes"
POLISH WHITE BORSCHT {BARSZCZ BIAłY} [RECIPE!] …
From polonist.com
4.9/5 (11)Total Time 122 hrs 10 minsCategory Polish SoupsCalories 522 per serving
- Grab a large cooking pot, 4-5 quart / litres should be enough. Place just over a pound (around 500 grams) of pork ribs inside.
- Pour in just over 2 quarts (2 litres) of cold water. Bring to boil, then reduce the heat to low-medium. Cover with a lid and cook for 30 minutes.
- While that’s cooking, peel the vegetables: 2 carrots, 2 parsley roots, a piece of celery root. Chop into chunky pieces.
EASY POLISH WHITE BORSCHT WITH KIELBASA
From all-thats-jas.com
4.1/5 (8)Total Time 1 hrCategory Breakfast, SoupCalories 650 per serving
- In a Dutch oven or saucepan, bring water and kielbasa to a boil. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water).
- Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.
- Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).
POLISH WHITE BORSCHT ( BIALY BARSZCZ)
From internationalcuisine.com
POLISH WHITE BORSCHT (BIALY BARSZCZ) | SAVEUR
From saveur.com
POLISH BEET SOUP RECIPE (BARSZCZ CZYSTY …
From thespruceeats.com
POLISH WHITE BORSCHT SOUP (BIALY BARSZCZ) RECIPE - THE …
From thespruceeats.com
4/5 (45)Total Time 40 minsCategory Brunch, Lunch, SoupCalories 666 per serving
WHITE BORSCHT (BARSZCZ BIAłY – POLISH EASTER SOUP)
From everyday-delicious.com
Cuisine PolishTotal Time 45 minsCategory Main CourseCalories 518 per serving
KNORR SOUP WHITE BORSCHT EXPRESS 45G BARSZCZ BIALY EKSPRESOWY
From polishshoponline.co.uk
WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ | RECIPE
From pinterest.com
POLISH WHITE BORSCHT (BIALY BARSZCZ) | RECIPE | BORSCHT RECIPE, …
From pinterest.com
BARSZCZ (POLISH BORSCHT) SOUP RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
POLISH WHITE BORSCHT (BIALY BARSZCZ) | RECIPE CART
From getrecipecart.com
AUTHENTIC POLISH EASTER FOOD RECIPES YOU NEED TO TRY!
From polishfoodies.com
POLISH EASTER SOUP - WHITE BORSCHT (BIALY BARSZCZ)
WHITE BORSCHT EXPRESS 45G BARSZCZ BIALY EKSPRESOWY
From polishshoponline.co.uk
You'll also love