White borscht

White borscht

White borsch is a traditional dish of Polish cuisine. It is often prepared on holidays. In some Polish families, the Easter table cannot do without it. It doesn’t look like a beetle and cabbage soup, which we are used to, it is completely absent. The similarity in the name is explained by the fact that originally for the preparation of both Ukrainian and Polish first courses, edible varieties of borshevik were used. Later, the Ukrainians replaced them with cabbage and beets, and the Poles - horseradish and leek. Polish borscht is made of sausages, has a creamy texture and white color, served with slices of sausages and boiled eggs.

Cooking Features

The process of cooking white borscht is not very complex, but the knowledge of a few moments will make it possible to cook the dish especially delicious.

  • The main ingredients of white borscht are sausage, eggs and horseradish root. The rest of the composition can be adjusted to your liking, but it is desirable that it includes carrots and leeks, as they are still most often included in Polish soup.
  • Considering that one of the main ingredients of the dish is sausage, on which even the broth, which serves as the liquid basis of the dish, is cooked, its choice should be approached carefully. You should not expect that a fragrant and nourishing broth with a pleasant taste will come out of a low-quality product.
  • Best for white borscht is the Krakow sausage or other cooked smoked sausage. The soup gets an interesting taste when using several types of sausages at once.
  • To get a creamy soup, boiled vegetables are ground to a mash. Previously, they were wiped through a sieve or simply kneaded thoroughly. Today a blender will come to help the hostess. It is convenient to use a submersible device, but it is necessary to follow the instructions for its use so as not to burn yourself with flying splashes.
  • To make white borsch a thicker consistency, brew it with a sauce based on flour. The sauce is prepared separately, then introduced into the soup in a thin stream. The soup itself at this time is recommended to whisk whisk to prevent the formation of lumps.
  • Additionally, you can thicken the soup with the help of potatoes: the more it is in the dish, the denser its consistency will be.

White borscht is served with pieces of sausage, grated horseradish and large slices of eggs. Separately, you can offer pampushki with bacon - it is fully consistent with established traditions.

White soup with Krakow sausage


  • Kraków sausage - 0, 3 kg;
  • onions - 100 g;
  • leek - 0, 4 kg;
  • potatoes - 0.5 kg;
  • butter - 50 g;
  • water - 1, 5 l;
  • horseradish - 100 g;
  • chicken egg - 4 pcs .;
  • flour - 40 g;
  • cream - 0, 4 l;
  • marjoram, dill, parsley, salt, pepper - to taste.

Method of preparation:

  • Clean the sausage, cut into slices about a centimeter thick, fold into a saucepan and cover with water. Bring to a boil and simmer for 20 minutes on low heat.
  • Remove the sausages from the water, which can now be called broth.
  • Wash the leeks, cut each stem along, cut the product into halves of the rings.
  • Free the onion from the husk, cut it into half rings or small cubes.
  • Cut the garlic cloves into plates.
  • Peel the potatoes, cut them into cubes and a half centimeters.
  • Put a piece of butter on the bottom of the pan with a non-stick coating, melt it.
  • Fry both types of onion and garlic pieces for 3-5 minutes in butter.
  • Fill with liquid in which the sausage is boiled.
  • Bring to a boil, add potatoes. Boil until soft.
  • Grind the soup with an immersion blender, put it back on the stove.
  • Dilute flour with cream.
  • Pour the mixture into the soup, stirring it vigorously or beating it with a blender.
  • Add salt, dried marjoram, fresh greens, which you must first chop with a knife.
  • Boil until the soup is thick enough.
  • Clean the horseradish root, grate or chop it with a meat grinder, blender.
  • Boil hard boiled eggs. Cool it under running water so that they are clean. Free from the shell. Cut lengthwise into 4 pieces.

Spread the soup on plates, in the center of each place a spoonful of grated horseradish, spread pieces of sausage and eggs around the perimeter.

White borscht with smoked sausage and sausages


  • smoked sausage - 0, 3 kg;
  • sausages or sausages - 0, 2 kg;
  • water - 1, 55 l;
  • potatoes - 0.5 kg;
  • carrots - 150 g;
  • roots - to taste;
  • onions - 100 g;
  • sour cream - 100 ml;
  • flour - 20 g;
  • chicken egg - 2 pcs .;
  • horseradish - 50 g;
  • vegetable oil - 20 ml;
  • salt, spices - to taste.

Method of preparation:

  • Peel the potatoes, cut into cubes.
  • Scrape carrots, wash, cut into circles.
  • Free from husks and cut onions in small cubes.
  • Clean the roots, cut into small pieces of arbitrary shape.
  • Clean the smoked sausage, cut into thin circles.
  • Place the sausage in the pan, add the onions and the roots, as well as the spices. Fill with water in the amount of 1, 5 l and cook 20 minutes after boiling.
  • Strain the broth. Do not throw away the sausage, you can get rid of other used components.
  • Put potatoes and carrots in broth. Place the saucepan with the vegetables on the stove and cook them until they are soft.
  • Sausages, peeled, cut into round slices, roast in a frying pan in vegetable oil.
  • Turn the soup into a puree using a blender.
  • Dilute sour cream with water (50 ml), mix with flour.
  • Add the resulting sauce to the soup, stirring it all the time.
  • Salt, season to taste and boil until the consistency of the soup is sufficiently dense.
  • Eggs boil hard boiled, peeled, cut into large slices.
  • Peel and grate horseradish root.

Fill the plates with soup, distribute sausage, fried sausages and horseradish over them. In this recipe there is no leek, which makes it more economical. The taste does not significantly suffer from this.

White borsch with smoked meats on beef broth


  • beef - 0, 3 kg;
  • water - 2 l;
  • raw white sausages - 0, 2 kg;
  • smoked bacon - 150 g;
  • cooked smoked sausage - 0, 3 kg;
  • leek - 0, 2 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • celery root - 100 g;
  • garlic - 3 cloves;
  • flour - 20 g;
  • lemon juice - 5 ml;
  • grated horseradish - 20 g;
  • fatty cream - 100 ml;
  • fresh dill - 40 g;
  • chicken eggs - 3 pcs .;
  • salt, spices - to taste.

Method of preparation:

  • Wash the beef. Bay with water, bring to a boil, remove the foam and simmer for an hour.
  • Wash vegetables.
  • Peel carrots, cut into small cubes.
  • Peel and chop celery just like carrots.
  • Cut both types of onion and garlic as small as possible.
  • Smoked sausage, released from the film, cut into slices.
  • Finely chop the bacon, put it in the frying pan.
  • When the fat begins to melt from the bacon, add the chopped sausage and brown it on both sides.
  • Remove the sausage from the pan with bacon, put the white sausages, do not cut, and lightly brown them.
  • White sausages with vegetables, put in a pan where the beef is cooked. Add salt and spices, including lemon juice and horseradish, cook for 20 minutes.
  • Remove the sausage and meat from the broth. Cool, finely chop, return to the soup.
  • Mix the flour with the cream, pour into the saucepan, stirring the soup. Cook for 5 minutes.
  • Clean boiled eggs, cut into large pieces.
  • Finely chop the dill.
  • Spill the soup in plates, add eggs, smoked meats and greens to each.

The consistency of this soup will not be creamy, but its taste will definitely not disappoint you.

White borscht, which is cooked in Poland, is nothing like Ukrainian. It differs not only in color, but also in composition. The main role in this dish is smoked sausage. The composition necessarily includes eggs and horseradish. Flour helps to thicken the dish.

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