Biay Barszcz Polish White Borscht Soup Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil. Add the fermented rye flour and whisk until smooth.
• STEP 2.Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• STEP 3.In a separate bowl, whisk together the sour cream and a ladleful of the hot soup.
• STEP 4.Slowly pour the sour cream mixture into the pot, whisking constantly.
• STEP 5.Add crushed garlic, marjoram, bay leaves, salt, and pepper. Simmer for another 10 minutes.
• STEP 6.Serve the soup hot, garnished with hard-boiled eggs and sausages.
• STEP 7.Enjoy!

Cooking Tips

• Fermented rye flour can be found in specialty Polish or Eastern European stores.
• If you can't find fermented rye flour, you can substitute it with regular rye flour mixed with lemon juice or vinegar.
• You can add diced potatoes or cooked white beans for extra heartiness.

Storage and Serving

• Store any leftovers in the refrigerator in an airtight container for up to 3 days.
• Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Serve as a starter or a main course with crusty bread on the side.