Polish White Borscht Soup
Posted by Blaine Foster
Bay Leaf, Salt, Garlic Cloves, Chicken Broth, Milk, Potatoes, Black Pepper, Eggs, Sour Cream, All-Purpose Flour, Onion, Dill
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Polish White Borscht Soup Recipe
Polish White Borscht Soup, also known as bialy barszcz, is a traditional Easter soup in Poland. It's a creamy soup made with potatoes, chicken broth, sour cream, and milk, and it's usually topped with hard-boiled eggs and fresh dill.
Ingredients
- 1 bay leaf (optional)
- 1 teaspoon salt
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup of milk
- 2 medium peeled and diced potatoes
- 1/2 teaspoon black pepper
- 2 hard-boiled eggs, sliced
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 onion, chopped
- Garnish with fresh dill
Time Needed
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Instructions
- Combine the potatoes, onion, garlic, and chicken broth in a large pot.
- Bring to a boil, then reduce to a low heat and continue to cook for 15-20 minutes, or until the potatoes are tender.
- Melt the butter in a separate saucepan over medium heat.
- Cook for 1-2 minutes, or until the flour is bubbly.
- Whisk in the sour cream and milk gradually, stirring constantly to prevent lumps from forming.
- Stir the sour cream mixture into the potato mixture until well combined.
- Continue to cook for another 10-15 minutes after adding the salt, black pepper, and bay leaf.
- Remove the bay leaf from the soup and ladle it into bowls.
- Serve with sliced hard-boiled egg and fresh dill on top of each bowl.
- Serve immediately and enjoy.
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