Recipe for borscht soup - Classic Polish dish
What is borscht? Borscht is a soup made from pork ribs, with the addition of smoked sausage and spices such as marjoram and garlic. Find out, how to make white borscht, to be creamy, slightly sour and full of traditional flavors. Our recipe for borscht soup will show you step by step, how to cook borscht with ribs, which is perfect for both everyday use and a festive dinner. Polish borscht with sausage is a dish that you can serve as a traditional Easter borscht on the holiday table.
Borscht recipe
Borscht ingredients
- 500 g pork ribs
- Bouquet garni of vegetables
- 1 onion
- 300 g smoked sausage
- 3 bay leaves
- 5 grains of allspice
- 2 cloves of garlic
- 2 tablespoons grated horseradish
- 2 teaspoons dried marjoram
- 0.5 liters of ready wheat sourdough
- 6 tablespoons of thick sour cream 18%
- black pepper
- salt
Instructions
Place the rinsed and cut meat into smaller pieces in a large pot, then pour in about 3 liters of cold water. Place over medium heat and bring to a boil. When scum appears on the surface, carefully skim it off with a slotted spoon or strainer so that the broth remains clear.
After skimming, add peeled and rinsed vegetables (carrots, parsley, celery), unpeeled, thoroughly rinsed onion, smoked meat, and spices: peppercorns, bay leaves, and allspice to the pot. Mix everything together, reduce the heat to minimum, cover the pot, and cook for about 1.5 hours, so that the ingredients release all their aroma into the broth. Then pour in the wheat sourdough and cook for another 10 minutes.
After this time, add crushed garlic cloves and horseradish to the broth, which will enrich the soup with a distinctive flavor and delicate spiciness. Also add dried marjoram, gently rubbing it in your hands before adding it, to bring out its full aroma. Then add the sliced sausage, mix gently and cook for about 2 minutes, stirring regularly so that the flavors combine evenly.
Season the soup with freshly ground pepper to taste. In a separate bowl, prepare the cream: mix it with a few tablespoons of hot broth to temper it and prevent it from curdling. Slowly pour the seasoned cream into the pot of soup, stirring constantly. Heat the soup over low heat, not allowing it to boil, so that it retains its creamy consistency.
Serve the soup hot, with halved hard-boiled eggs and fresh bread.
The tradition of making white borscht
Polish borscht is one of the most characteristic dishes of Polish cuisine. Often confused with żurek, it differs from it primarily in the base, it is prepared on wheat sourdough, not rye. In some regions of Poland, it is still an inseparable element of holiday and everyday meals.
Where does the recipe for white borscht come from?
White borscht originates from Slavic cuisine, and its tradition is particularly strong in Poland. Initially, it was a simple soup eaten by peasants, because wheat sourdough was easy to prepare and the soup ingredients, such as potatoes, garlic and onion, were widely available. Over time, white borscht also became popular among the nobility, especially in the regions of Lesser Poland and Silesia, where it is still one of the most important Easter dishes.
Traditionally white borscht cooked in vegetable or meat broth, often adding white sausage, bacon and hard-boiled eggs. It was considered a nutritious and warming dish, ideal for cold days.
What does white borscht taste best with?
White borscht has a slightly sour taste, which can be enriched with various additions. It is most often served with white sausage, which can be cooked in the soup or served separately. A hard-boiled egg is also a perfect complement, which adds delicacy and enriches the nutritional value of the dish. Traditionally white borscht it is served with bread, especially country, wholemeal or wheat, which perfectly complements its taste. In some versions, it is also served with potatoes, which can be cooked separately or as part of the soup. To soften its acidity and give it a creamy consistency, sour cream is often added to it. White borscht is also an alternative to żurek during Easter, and its milder taste makes it a popular choice for people who prefer less intensely pickled soups.
Interesting facts about borscht
There are several interesting stories associated with white borscht. One legend says that it was once considered a protective soup, consumed after a night of feasting, in the belief that it helped with the "fatigue" after the abundantly drunk feasts. Its sour taste was supposed to help the body regain balance.
Another story has it that borscht was once considered a soup that warded off evil spirits. In the villages, garlic and horseradish were added to it, which was supposed to provide protection against spells and evil spirits. Especially during Easter, it was believed that consuming this soup would bring health and prosperity for the whole year.
Recipe for borscht soup is one of the most classic dishes of Polish cuisine. Its tradition dates back hundreds of years, and yet it is still extremely popular, especially during the holiday season. Whether served with white sausage, an egg or a slice of bread, it remains a symbol of Polish hospitality and culinary tradition.
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