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hands in frame holding spoon over bowl with soup

How to make Polish White Borscht - Barszcz Bialy

Sylwia Vaclavek
Creamy, tangy, and packed with deep, savory flavors, Barszcz Biały is Polish classic comfort food at its best.
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Prep Time 20 minutes
Cook Time 45 minutes
Zakwas 5 days
Total Time 5 days 1 hour 5 minutes
Course Soup
Cuisine Polish
Servings 8
Calories 233 kcal

Equipment

  • Dutch oven, soup pot
  • cutting board & sharp knife
  • measuring cups and spoons
  • garlic press
  • wooden spoon
  • Glass jar
  • cheesecloth
  • strainer

Ingredients
 
 

For the Soup

  • 6 cups broth chicken or pork-based, or water for a lighter version
  • 1 cup zakwas fermented wheat starter – or make a quick version with sourdough bread soak
  • 8 oz smoked kielbasa
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 medium leek white and light green parts, chopped
  • 3-4 small potatoes peeled and cubed
  • 1 bay leaf
  • 3-4 allspice berries
  • ½ tsp marjoram dried
  • ½ tsp Smoked paprika
  • ½ tsp thyme
  • 1 tsp Mushroom powder
  • 1 tbsp horseradish grated
  • ½ cup heavy cream or sour cream for creaminess
  • 2 tbsp sauerkraut juice or pickled cucumber brine
  • Salt and pepper to taste

For the Zakwas

  • ½ cup wheat flour preferably whole wheat, but all-purpose works too
  • 2 cups lukewarm water
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 3-4 allspice berries
  • 1-2 tbsp dark rye bread crumbs

Instructions
 

  • In a clean glass jar, mix the flour and lukewarm water until smooth.
  • Add the garlic, bay leaf, and allspice berries. If you have some sourdough breadcrumbs, toss them in to help kickstart fermentation.
  • Cover loosely with a clean cloth or coffee filter and let it sit at room temperature for 3-5 days, stirring once daily.
  • Once it smells pleasantly sour (like fermented bread dough) and has a slightly bubbly texture, it's ready! Strain before using if you prefer a smooth liquid.
  • Heat a skillet or Dutch oven over medium heat.
  • Add butter and sauté the chopped leek until softened.
  • Stir in the garlic and cook for another 30 seconds until fragrant.
  • Prepare the broth by dissolving the bouillon cubes in 4-6 cups of hot water.
  • Pour in the broth and add bay leaf, allspice berries, and aromatics. Bring to a simmer.
  • Add cubed potatoes and whole kielbasa to the pot.
  • Let everything simmer for about 15 minutes, or until the potatoes are tender.
  • Pour in the zakwas (fermented rye starter) and stir well.
  • Add sauerkraut juice for extra tanginess.
  • Season with salt and pepper, tasting as you go.
  • Mix the cream with a ladle of broth in a small bowl to temper it.
  • Slowly pour the tempered cream into the soup, stirring constantly to avoid curdling.
  • Remove bay leaf and allspice berries.
  • Taste and adjust seasoning. Serve topped with hard-boiled egg and fresh herbs.

Notes

Simmer, don’t boil - keep the soup at a gentle simmer. Boiling too vigorously can make the potatoes fall apart too quickly.
 
Temper the cream - to prevent curdling, mix a spoonful of warm broth into the sour cream before adding it to the soup. 
 
Taste & adjust the tanginess  - the sauerkraut juice adds a signature sour note, but start with a little and adjust to taste. 

Nutrition

Serving: 1.5cupsCalories: 233kcalCarbohydrates: 16gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 44mgSodium: 1050mgPotassium: 214mgFiber: 1gSugar: 3gVitamin A: 938IUVitamin C: 7mgCalcium: 31mgIron: 1mg
Keyword barszcz bialy, Easter soup, white borscht
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