Categories: Recipes

Polish White Borscht (Bialy Barszcz)

Instructions

Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Boil 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.

Notes

*To hard boil eggs: Place eggs in a medium pot. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). Bring the pot to a boil over medium heat (20 mintues). Turn off the heat and let the eggs stand in the hot water for 3-5 minutes, depending on how firm you like your eggs. Remove the eggs and place them in a bowl of ice water to cool.