White borscht with potatoes (Easter) - photo 1
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White borscht with potatoes (Easter)

Pikantne Soups Easter 90 min Medium 26 wyświetleń ~14.68 PLN * - (0)
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Description

Traditional Polish white borscht in an Easter version — a sour, aromatic broth made with rye sourdough served with soft potatoes, slices of sausage, and halved eggs. The dish combines the acidity of the sourdough with the mildness of the potato and the smoky note of the sausage, complemented by marjoram and garlic. Perfect for the holiday table instead of żurek or as a classic first soup for an Easter dinner. The dish has a pronounced flavor, creamy texture (you can add sour cream), and an appetizing appearance: golden broth, pieces of potato, and white-yellow eggs. Serve hot, with fresh parsley or horseradish for a kick.

Ingredients Used

Ingredients (15)

Servings:
6
  • Sourdough starter 300 g
  • Water 1500 ml
  • Potatoes 4 szt. (~600 g)
  • Sausage 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Chicken egg 6 szt. (~360 g)
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 7 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Horseradish 30 g
💰 Szacowany koszt dania: ~14.68 PLN (2.45 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the broth

1

Prepare a pot with a capacity of at least 4 liters. Pour 1.5 l of cold water into the pot. Add 1 onion, peeled and cut in half, 2 bay leaves, and 3 allspice berries. Place the pot over medium heat and bring to a gentle simmer — not a vigorous boil.

Ingredients: Water, Onion, Bay leaf
Use a pot with a diameter of 20–24 cm with a heavy bottom; this will prevent burning. Cut the onion in half with a knife for more aroma. Do not cover the pot completely to allow excess moisture to evaporate and the flavor to concentrate.
2

Reduce the heat to low and simmer the broth with the onion and spices for 20 minutes. After 10 minutes, check the clarity — the broth should have a subtle aroma of onion and spices. Simmer on low heat to extract the flavor, but do not boil vigorously.

Ingredients: Onion, Bay leaf
Use a slotted spoon to remove any foam that forms. Cooking over too high heat will make the broth cloudy.

Preparation of toppings

3

While the broth is cooking, peel and cut the potatoes into equal pieces about 2–3 cm on each side, so they cook evenly. Slice the sausage into pieces about 1–1.5 cm thick. Boil the eggs hard: place the eggs in cold water, bring to a boil, cook for 8 minutes from the moment it boils, drain and rinse with cold water.

Ingredients: Sausage
Use a cutting board and a sharp knife to cut the potato into even pieces. Set a timer for the eggs — 8 minutes gives a firm, easy-to-peel yolk.

Sautéing

4

In a pan, heat 30 g of rapeseed oil (2 tablespoons) over medium heat. Add the chopped onion from step 1 (if any) and sauté for 3–4 minutes until it becomes translucent and slightly golden. Add the chopped sausage and cook together for 4–5 minutes until the sausage is browned and releases its aroma.

Ingredients: Rapeseed oil, Sausage, Onion
The best pan is 24–28 cm. Use a wooden spatula for stirring. Do not fry on maximum heat — the sausage should brown, not burn.

Cooking potatoes

5

Add the chopped potatoes to the simmering broth (from step 2) and cook over medium heat for 12–15 minutes, until the potatoes are tender when pierced with a fork (there should be some resistance, but a knife should slide in smoothly). If the broth starts to boil too vigorously, reduce the heat.

Ingredients: Water
Check the potatoes with a fork after 12 minutes — the time depends on the size of the pieces. The potatoes should not fall apart; they should hold their shape.

Combining ingredients

6

When the potatoes are almost soft (after about 10–12 minutes), add the sautéed sausage with onion to the pot and cook together for 3 minutes to let the flavors combine. Remove the bay leaves and allspice visible in the broth — the spices have already served their aromatic purpose.

Ingredients: Sausage, Bay leaf
Use a slotted spoon to transfer the sausage so as not to disturb the clarity of the soup. Remove the leaves and allspice, as they are inedible in the soup.

Thickening and souring

7

Remove the pot from the heat and wait 1–2 minutes for the soup to stop boiling vigorously. Slowly pour in 300 ml of sourdough, stirring with a whisk or spoon to combine evenly. Taste the soup after adding the sourdough: the sourdough can vary in acidity. If you want a more sour flavor, add another spoonful of sourdough to taste, but do this gradually.

Ingredients: sourdough starter
This is a crucial step — if you add the sourdough to boiling soup, it may curdle or change the flavor. Therefore, remove the pot from the heat and stir vigorously while adding the sourdough. Use a whisk or a wooden spoon.

Seasoning

8

Put the pot back on low heat and cook for 3–4 minutes over very low heat (small bubbles) to allow the flavors to combine. Add 2 g of marjoram, 7 g of salt, and 2 g of black pepper. If you want cream, temper 100 ml of cream: pour the cream into a bowl and add hot soup one spoonful at a time while stirring — then pour the tempered cream into the pot and mix.

Ingredients: Marjoram, Salt, Black pepper, Sour cream
Add salt and pepper gradually. Tempering the cream prevents the fat from curdling. Cook briefly after adding the cream, do not bring to a boil.

Finalization

9

Check the taste: the soup should be pleasantly sour, lightly seasoned with marjoram and pepper. If it is too sour, add a little water or a bouillon cube dissolved in 50 ml of water; if too bland — a little more salt or sourdough (one tablespoon at a time). Make sure the potatoes are soft and the sausage is heated through.

Ingredients: Salt, sourdough starter, Sausage
Taste the soup at the end with a clean spoon — you should taste a full spoonful of soup, not just the broth. Small adjustments are normal.

Serving

10

Transfer the borscht to deep plates. In each plate, place a few pieces of potato, slices of sausage, and a halved egg. Sprinkle a little marjoram on top. Serve with horseradish on the side (30 g per sharing bowl) and fresh bread or whole grain bread.

Ingredients: Sausage, Marjoram, horseradish
Use a slotted spoon to evenly scoop the potatoes and sausage. Peel the egg gently and cut it across so the yolk doesn't dissolve in the soup.

Fun Fact

💡

White borscht (often confused with sour rye soup) has its roots in the peasant cuisine of Poland; it was prepared with rye sourdough and included meat or cold cuts depending on the region. On the Easter table, it was a symbol of rebirth thanks to the eggs.

Best for

Wielkanoc Rodzinny obiad Spotkanie świąteczne

Tips

🍽️ Serving

Serve the borscht hot, with a separate dish of horseradish and extra sour cream for guests. For crunch, add a slice of fresh whole grain bread. It can be served in thick porcelain bowls that will maintain the temperature.

🥡 Storage

Store in the refrigerator for a maximum of 2–3 days in a tightly sealed container. When reheating, do not bring to a strong boil (the cream may separate or change acidity) — heat on low for 5–10 minutes. Do not freeze cream in the soup; it is better to store the cream separately and add it before serving.

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