Creamy Polish Barszcz Biały
Classic white borscht with a modern twist
A comforting and creamy Polish soup rich with the flavors of succulent sausage, tangy sour cream, and a hint of horseradish, topped with hard-boiled eggs.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Soup Base
For the Cream Sauce
For the Main Components
For Seasoning
Preparation
Preparing the Main Components
Combine broth and aromatics
In a large pot, combine the broth with bay leaves and minced garlic.
Add and simmer sausage
Add the Polish sausage and bring to a simmer.
Cook and slice sausage
Cook for about 30 minutes until the sausage is cooked through; remove and slice.
Preparing the Cream Sauce
Whisk sour cream and flour
In a medium bowl, whisk together the sour cream and flour until smooth.
Stir in horseradish
Stir in the horseradish.
Adjust the level of horseradish according to your spice preference for a more subtle or intense kick.
Temper the sauce
Gradually ladle in some of the hot soup broth to temper the sauce, whisking constantly.
Gradually mix the hot broth into the sour cream to prevent curdling.
Cooking Process
Simmering the Broth
Add the eggs to the soup and let the flavors meld on low heat for 10 minutes.
Thickening the Soup
Slowly incorporate the cream sauce into the pot, stirring continuously.
Flavor Adjustment
Add vinegar, salt, and pepper, tasting and adjusting seasoning to your preference.
Plating & Serving
Creamy Polish Barszcz Biały
Creamy Polish Barszcz Biały
Plating & Serving
Ladle the creamy soup into bowls, ensuring each serving has a few slices of sausage and at least one egg half. Garnish with freshly chopped dill for a burst of fresh flavor and aroma.