Polish white borscht is a heavenly soup that you and your family will devour. When most people think of borscht, they think of the red one that is made with beetroot which is also extremely popular. Traditionally what makes this white is potatoes but if you are following the Plant Paradox diet, you could use Daikon radish in its place. I made it with the radish and it was spectacular. This soup is also known as Easter soup in Poland as it is often served on that special occasion.
This Polish white borscht soup will be a family favorite as it is perfect on a cold winter or fall day. It is savory with a hint of sour that is just divine. In Poland it is called bialy barszcz. Soups of all kind are loved in Poland as the winters can be quite long and cold. They are famous for their kielbasa (polish sausage). I was able to find a grass fed one that was delicious and plant paradox compliant. You could easily double the recipe and freeze it for a quick and easy meal when you don’t feel like preparing something.
Did you know that in Poland they have a tradition of burning a giant doll, then drowning it? The doll represents sort of a witch called Marzanna (the old Slavic goddess of winter, plague and death). It is a fun tradition to welcome in the sun on the Spring Equinox in this cool European country and holds hope for a good harvest .
If you love this Polish white borscht recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal. You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Poland”.
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Polish White Borscht (Bialy Barszcz)
- 2 lb. smoked kielbasa
- 2 tbsp. unsalted butter
- 4 cloves garlic finely chopped
- 2 leeks trimmed, sliced
- 1 small yellow onion sliced
- 2 medium russet potatoes peeled and cut into 1″ cubes
- 2 marjoram, sprigs
- 1 bay leaf
- 1 1/2 cups sour cream
- 1/4 flour flour
- 1/4 cup horseradish fresh grated
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup dill roughly chopped
- 2 tbsp. parsley chopped
- 4 hard boiled eggs cut into wedges
- Boil kielbasa and 8 cups water in a large stock pot.
- Reduce heat to medium-low; cook to flavor broth, about 25 minutes.
- Pour liquid and kielbasa into a bowl; reserve.
- Return stockpot to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.
- Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes.
- Discard marjoram and bay leaf; purée soup with an immersion blender or regular blender by working in batches.
- Return soup to pot; bring to a simmer.
- Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.
- Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper.
- Garnish with dill, parsley, and eggs.