Biay Barszcz Polish White Borscht Soup

Biay Barszcz Polish White Borscht Soup Recipe

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About Biay Barszcz Polish White Borscht Soup Recipe:

White borscht souppolish biay barszcz (bee-yah-wih barrsch) or urek wielkanocny (zhu-rrek vyel-kah-nawtch-nih)is typically eaten on easter sunday morning and is made with most of the foods from the swiconka basket blessed on holy saturday. The soup ingredients vary by family and region, but many are made with sour cream, smoked sausage, and fresh white polish sausage. Other recipes use buttermilk and ham, while some skip the sausage and add bacon, sauteed onions, vinegar, and sugar. What remains constant is using the water the sausage was cooked in as a base and adding some type of sourknown as ur or kwaslike in this traditional urek recipe from poland.

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  • 40 mins
  • 10 Ingredients
Ingredients
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Ingredients for Biay Barszcz Polish White Borscht Soup Recipe

  • 1 cup Sausage cooking water
  • 0.17 Clove Garlic
  • 0.33 cup Sour cream
  • 1/25 cup All purpose flour
  • 0.17 Link white polish kiebasa sausage
  • 0.17 Link smoked polish kiebasa sausage
  • 1 Medium potatoes
  • 1 Hard cooked sliced eggs
  • As required Salt To Taste
  • As required Freshly Ground Black Pepper To Taste
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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