White borscht

White borscht or barszcz biały in Polish is an amazing Polish soup made with sausage, bacon, and sour liquid made from fermented wheat flour.

This classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.

Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means "sour." The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred…

Polish White Barszcz, to me, says family dinner. Every Christmas, Easter, or family dinner with my Polish in-laws was elevated by the presence of this hearty, delicious, savory soup. When my husband and I were visiting Poland we probably had this soup four out of every five days. This is perfect cold weather, feel better

Molly recently learned about White Borscht Soup when she started researching Polish food. She always thought she wasn’t a borscht person because she’s not into beets, so this white version with potatoes is the way to go.

White Borscht is a tasty Polish Easter soup that is full of sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bite of this delicious soup.

This Polish white borscht soup will quickly become a family favorite especially on a cold fall or winter day. In Poland this is often served on Easter and known as Easter soup. It can also be easily adapted to be Plant Paradox compliant just check out the recipe and notes for an easy conversion. #polishsoup #polishwhiteborscht #whiteborscht #bialybarszcz #Plantparadox #plantparadoxrecipe #polishfood

Such a delicious Green Borscht with Spinach. Classic Ukrainian recipe your whole family will enjoy. Ready to be served in 30 minutes.

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…

In this white borscht, the subtle puckeryness comes both from the inclusion of sourdough bread and fresh lemon juice, the latter being an ingredient my baba (grandmother) always added to her borscht regardless of its color.