B o r s c h t

White Borscht Soup


There are varieties of white borscht.  Polish white borscht soup is the traditional Polish soup which is served in Christmas or Easter.  The soup contents of white Polish kielbasa sausage and smoked kielbasa sausage and also some starchy vegetables- potatoes.  Often the soup is soured by fermented bread and thickened with a roux. The soup is served with sliced boiled egg and rye bread. 

I cooked white borscht soup, but my interpretation of white borscht soup.  It contents vegetables: white beetroots, cabbage, carrots and celery cook in a broth and served with potatoes and sour cream.
I put the soup in a tureen and the sour cream in a separate bowl.

As a passionate cook, I am always curious about any type of cooking, and I am willing to try to cook and to eat it.  The Polish white borscht is a creamy soup as my liking, but I like the idea of serving the hot soup with a touch of sourness and using vegetables: - potatoes.  This month is winter time in Australia, so cooking hot soup is very welcome.  I give you the recipe of white borscht Susy's style.

white borscht

serving the white borscht

white borscht is served
with sour cream

white borscht is served
without sour cream

The Recipe

White Borscht

Ingredients

1 large white beetroot, peeled and diced
6 cups cut cabbages
2 carrots, peeled diced
2 celery stalks, peeled, diced
1-litre chicken stock
2 cups hot water
1 large piece of bacon
2 large onions, peeled, diced
2 cloves garlic
½ cup white wine
2 tablespoons olive oil
Salt to taste
4 potatoes, cooked, peeled
1 tablespoon fresh dill/flat parsley, chopped
Sour cream

Method

Sauté the chopped diced onions in oil until soft but not brown

Add in the garlic, bacon, carrots, white beetroots and celery cook for a few minutes
Add in the white wine, bring to simmer and cook for a few minutes further
Stir in the stock and bring to a boil, then add in the cabbage and some salt
Cover the pot, reduce the heat and continue cooking for 45 minutes
Add in hot water if you find the soup is too thick.
Continue cooking over a lower heat, and covered for another 25 minutes or more.
Discard the bacon, add the fresh chopped herbs the last.

To serve

Put hot, and diced potato in a serving bowl/plate then ladles the hot soup and add the sour cream
Or diced the hot potatoes, put in a tureen then pour in all the soup over from the cooking pot.  Place the sour cream in a separate bowl.  People can help them self if they wish.

white beetroot

I am planning to cook the traditional Russian Borscht, it has red beetroots, cabbage, meat-beef and cook in beef broth and served with sour cream.  It is a beautiful vibrant red colour and its delicious hot soup for a cold winter.

Have Fun and Happy Cooking

Susy