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a bowl of polish white borscht soup garnished with eggs, dill, and grated fresh horseradish

Polish White Borscht (Bialy Barszcz)

An absolutely stunning Polish white borscht.  You can easily make this plant paradox friendly by simply using Daikon radish instead of potato and arrowroot starch instead of regular flour.  I used grass fed Polish Kielbasa. Heaven in a bowl, perfect for a heartwarming meal.

Course Soup
Cuisine Polish
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 1086 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 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

Instructions

Instructions

  1. Boil kielbasa and 8 cups water in a large stock pot.  

  2. Reduce heat to medium-low; cook to flavor broth, about 25 minutes.

  3. Pour liquid and kielbasa into a bowl; reserve.
  4. Return stockpot to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.

  5. Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes.
  6. Discard marjoram and bay leaf; purée soup with an immersion blender or regular blender by working in batches.

  7. Return soup to pot; bring to a simmer.
  8. 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.
  9. Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper.
  10. Garnish with dill, parsley, and eggs.

Recipe Notes

If you would like to make this plant paradox friendly, use grass fed Kielbasa, compliant butter and sour cream, use Daikon radish instead of potato and arrowroot powder instead of flour however start with 2 tablespoons instead of 1/4 cup as it will thicken more than flour.  You could also use prepared horseradish if you can not locate fresh, however fresh is totally worth  it!

Nutrition Facts
Polish White Borscht (Bialy Barszcz)
Amount Per Serving
Calories 1086 Calories from Fat 837
% Daily Value*
Fat 93g143%
Saturated Fat 38g238%
Cholesterol 405mg135%
Sodium 2197mg96%
Potassium 939mg27%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 6g7%
Protein 41g82%
Vitamin A 2615IU52%
Vitamin C 27.3mg33%
Calcium 208mg21%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.