Best 2 Easter White Borscht Recipes
Indulge in a culinary journey with our exquisite Easter White Borscht recipes, a testament to the rich culinary heritage of Eastern Europe. Discover a symphony of flavors in our White Borscht with Chicken, a classic rendition that embodies the essence of this traditional dish. This savory broth, brimming with tender chicken, succulent vegetables, and a medley of herbs, promises a comforting and heartwarming experience. Embark on a vegetarian odyssey with our White Borscht with Mushrooms, where earthy mushrooms take center stage, complemented by a chorus of vegetables and a symphony of herbs. Delve into the depths of flavor with our White Borscht with Sausage, a hearty and robust variation that showcases the smoky, savory notes of sausage, harmonizing with a chorus of vegetables and a medley of herbs. Prepare to be tantalized by our White Borscht with Beef, a symphony of succulent beef, tender vegetables, and a captivating blend of herbs, resulting in a culinary masterpiece that is both comforting and invigorating.
Check out the recipes below so you can choose the best recipe for yourself!
EASTER WHITE BORSCHT
Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.
Provided by Jeff Popple
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
- Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
- Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
- Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.
Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g
WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ
Finally got the 2nd soup from the Polish class added. Chef Tad picked an awesome recipe to share with us. Of course, this is another very authentic and distinct with flavors kind of soup. Most of all, I love the broth. The tartness of it alone just made me want to drink it by itself. Of course, the addition of a homemade Polish...
Provided by Kimberly Biegacki
Categories Other Soups
Time 4h
Number Of Ingredients 17
Steps:
- 1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
- 2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
- 3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
- 4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
- 5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
- 6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
- 7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.
Tips:
- To make the borscht even creamier, use heavy cream instead of milk.
- For a more flavorful borscht, use homemade chicken stock instead of water.
- If you don't have any fresh dill, you can use 1/2 teaspoon of dried dill weed.
- Serve the borscht with a dollop of sour cream and a sprinkle of fresh dill.
- Leftover borscht can be stored in the refrigerator for up to 3 days.
Conclusion:
White borscht is a delicious and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its creamy texture and tangy flavor, white borscht is sure to become a favorite in your household.
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