White borscht is a classic recipe

 

A set of root crops must be used for cooking to increase the richness of the broth.

This dish, which is considered a traditional Easter dish in Poland, is not at all similar to the usual Ukrainian borscht with beets. It differs in both the set of ingredients and the method of preparation - but it has the same name. Polish white borscht is often confused with a white soup called żurek, but they are different things. Zhurek is prepared on sourdough bread rye (zytniej), and white borscht - on wheat.

Root vegetables must be used for cooking: parsley and celery root, carrots and leeks. All broths are made with this mixture in Poland, it is sold as a separate set with a total weight of about 0.5 kg, and there is even a separate name for this set - włoszczyzna. The more vegetables, the richer the broth. To increase the richness of the broth, mushrooms are also added.

Ingredients:

Smoked bacon (underbelly) - 150 g.

Carrot - 2 pcs.

Leek - 1 pc.

Celery root - 1/2 pc.

Parsley root - 2 pcs.

Dried mushrooms - 3 pcs.

Raw white sausages - 4 pcs.

Marjoram - 1 tsp.

Garlic - 1 clove

Wheat sourdough - 800 ml (homemade or store-bought)

Sour cream - 80 ml

Egg - 1 pc.

Cut the bacon into cubes, fry on the bottom of a pan with a thick bottom, add chopped vegetables, mushrooms and sausages. Carrots, parsley root and leeks (without feathers) are cut into circles 1.5-2 cm thick, celery can be larger. Put the sausages whole. Pour 1.5 liters of water, cook under the lid for 40 minutes.

After that, strain the broth, you won't need any more vegetables, put the sausages aside. Add sourdough to the broth, bring to a boil, season with marjoram, salt, and pepper.

Pour a ladle of broth with leaven into a cup, gradually add sour cream, mix, pour back. This is done so that the sour cream does not curdle in the pan.

Serve white borscht with egg and sausages - put a boiled egg, cut into quarters, and sausages, cut into circles 1-1.5 cm thick, into the broth poured on the plates.

information taken from: https://www.unian.ua/recipes