Creamy Polish Barszcz Biały
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Main Components
- 1
Combine broth and aromatics
In a large pot, combine the broth with bay leaves and minced garlic.
- 2
Add and simmer sausage
Add the Polish sausage and bring to a simmer.
- 3
Cook and slice sausage
Cook for about 30 minutes until the sausage is cooked through; remove and slice.
Preparing the Cream Sauce
- 1
Whisk sour cream and flour
In a medium bowl, whisk together the sour cream and flour until smooth.
- 2
Stir in horseradish
Stir in the horseradish.
Tip: Adjust the level of horseradish according to your spice preference for a more subtle or intense kick.
- 3
Temper the sauce
Gradually ladle in some of the hot soup broth to temper the sauce, whisking constantly.
Tip: Gradually mix the hot broth into the sour cream to prevent curdling.
How to Make Creamy Polish Barszcz Biały
Total time: 2 h · Yields 6 servings
- 1
Simmering the Broth
Add the eggs to the soup and let the flavors meld on low heat for 10 minutes.
- 2
Thickening the Soup
Slowly incorporate the cream sauce into the pot, stirring continuously.
- 3
Flavor Adjustment
Add vinegar, salt, and pepper, tasting and adjusting seasoning to your preference.
Chef's Tips
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