World Flavors Cookbook

Barszcz Biały (White Borscht)

The traditional Polish Easter soup. Made from fermented wheat flour (zakwas pszenny), it has a delicate, sour-creamy taste and is packed with white sausage and eggs.

Cuisine: Poland

Ingredients

• 500ml wheat starter (zakwas pszenny)
• 1.5L vegetable stock
• 3 white sausages (biała kiełbasa), 3 hard-boiled eggs
• 100ml heavy cream, 1 tbsp marjoram, 1 tbsp horseradish

Instructions

1. Boil sausages in stock for 15 minutes. Slice.
2. Add wheat starter and marjoram. Bring to a simmer.
3. Stir in cream and horseradish for that characteristic kick.
4. Serve with sliced sausage and halved eggs.