Best 2 Easter White Borscht Recipes

Easter White Borscht is a traditional Ukrainian dish served during Easter celebrations. This creamy, light-colored soup is made with a variety of vegetables such as cabbage, potatoes, carrots, onions, and dill. It is often served with hard-boiled eggs, sour cream, and rye bread. The soup is known for its delicate flavor and beautiful white color, which is achieved by using a combination of vegetables and dairy products. In this article, we will provide a detailed recipe for making this delicious Easter White Borscht, along with tips and variations to customize it to your taste.

Here are our top 2 tried and tested recipes!

EASTER WHITE BORSCHT

Easter White Borscht image

Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.

Provided by Jeff Popple

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

9 cups water
3 pounds kielbasa sausage
2 cloves garlic, whole
3 tablespoons butter
2 leeks, chopped
1 white onion, diced
3 cloves garlic, minced
2 bay leaves
1 ½ cups sour cream
¼ cup all-purpose flour, or more as needed
¼ cup chopped fresh dill
2 tablespoons white vinegar, or more to taste
salt and ground black pepper to taste
4 hard-cooked eggs, chopped

Steps:

Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.

Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g

WHITE BORSCHT - POLISH EASTER SOUP - BIALY BARSZCZ

White Borscht - Polish Easter Soup - Bialy Barszcz image

Finally got the 2nd soup from the Polish class added. Chef Tad picked an awesome recipe to share with us. Of course, this is another very authentic and distinct with flavors kind of soup. Most of all, I love the broth. The tartness of it alone just made me want to drink it by itself. Of course, the addition of a homemade Polish...

Provided by Kimberly Biegacki

Categories Other Soups

Time 4h

Number Of Ingredients 17

Ingredients

MAKE BROTH FOR SOUP
1 medium pre-cooked ham, smoked or plain
3 - 4 large smoked kielbasa or your favorite
2 qt water
MAKE SOUP
qt add addt'l quarts of water to make 8 quarts
2 tsp black peppercorns, whole
6 - 8 clove garlic, whole
1 c water
1/2 c flour
3/4-1 1/4 c cider vinegar (we used 1 1/4 cup)
ADD TO SOUP RIGHT BEFORE SERVING
1 medium loaf of jewish rye bread
1 medium block of farmers cheese
horseradish, grated fresh or from jar
9 medium eggs, hard boiled
salt & pepper to taste

Steps:

1. Place pre-cooked ham and kielbasa in a roaster. Add 2 quarts of water, cover and roast for 2 hours at 350 degrees. Reserve the pan juices as this will be the base for your soup broth. Refrigerate and then remove the fat from top afterwards. NOw, add the juices to a large pot and your addtl water to make 8 quarts. *If using an uncooked ham, do not add kielbasa util 1 hour before ham is done cooking.
2. Add your peppercorns, garlic and bring to a simmer. In a medium bowl add your 1 cup of water and 1/2 flour, whisk till smooth and then add to your broth.
3. Now, add your vineager to the level of taste your desire. Add more if you like it to be a really tart soup. (I loved it with the extra vinegar.) Simmer for awhile till the soup thickens and flavors meld. Probably about 1 hr or a little longer.
4. Slice up Kielbasa 1/4 inch thick, cube ham and rye bread into bite sized pieces and the farmers cheese too. Coarsely chop your eggs. (The farmers cheese Chef Tad brought was extremely soft and so yummy too. It was unlike any farmers cheese I have had before. I will ask him this coming Sunday at our next class where he got it.)
5. Combine all the chopped ingredients into a large bowl, so that it can be scooped out and placed in serving dishes.
6. Now ladle your very hot broth over the top and add your desired amount of horseradish to your own bowl.
7. Now, you are ready to eat a most delicious bowl of authentic polish soup. I just love the tartness in the broth and our chef that taught us how to make this soup brought homemade polish smoked kielbasa. It packed so much flavor and was so delicious added into this soup.

Tips:

Use fresh, seasonal ingredients: Spring vegetables like asparagus, peas, and radishes are all great additions to white borscht.
Don't be afraid to experiment with different herbs and spices: Dill, parsley, and chives are all classic white borscht herbs, but you can also try adding things like thyme, rosemary, or bay leaves.
Make sure to cook the beets until they are tender: This will help them release their sweetness and color into the soup.
Serve white borscht with a dollop of sour cream or yogurt: This will add a creamy richness to the soup and help to balance out the sourness of the beets.

Conclusion:

White borscht is a delicious and refreshing soup that is perfect for a spring or summer meal. It is also a great way to use up leftover beets. With its vibrant color and unique flavor, white borscht is sure to be a hit with your family and friends.