Polish White Borscht Recipe – Barszcz Biały

Polish white borscht is a hearty soup traditionally served around Easter, but honestly? It deserves a spot in your year-round rotation. It’s built around a tangy rye-based sourdough starter (don’t worry, there are shortcuts!), smoky white sausage, tender potatoes, and sometimes a spoonful of horseradish or garlic for extra depth. It’s rustic, it’s rich, it’s got a gentle zing — and it’s ready to become your new cold-weather favorite.

What Is Polish White Borscht (Barszcz Biały)?

Polish white borscht, or barszcz biały, is a traditional soup made from a sour rye base, often called zakwas. It’s tangy, creamy, and savory — flavored with herbs like marjoram, chunks of white sausage (biała kiełbasa), potatoes, and sometimes smoked bacon or garlic. It’s often served during Easter with hard-boiled eggs and fresh bread, but many Polish families enjoy it throughout the colder months.

While similar to żurek (another sour Polish soup), barszcz biały typically uses wheat flour in the sour starter instead of rye, and it’s slightly milder. But don’t worry if you can’t make your own starter — bottled white borscht works wonderfully too!

Necessary Equipment

You won’t need anything fancy for this one — just your basic kitchen tools:

• Large soup pot
• Small saucepan (for boiling potatoes)
• Cutting board and knife
• Grater (for the carrot)
• Ladle for serving
• Optional: garlic press or mortar & pestle (for adding raw garlic or horseradish)

Key Ingredients & Substitutions

Here’s a breakdown of what you’ll need for this Polish white borscht recipe — and how you can tweak it based on what’s in your pantry:

White sausage (biała kiełbasa): This is the star of the show — uncooked, garlicky pork sausage. If you can’t find Polish sausage, look for mild fresh bratwurst or another uncured pork sausage.

Potatoes: Use starchy varieties like Yukon Gold or Russet for that soft, melt-in-your-mouth texture.

Sourdough starter or bottled white borscht: For traditional tang, you can use homemade sour rye starter (zakwas) or buy a bottle of barszcz biały at European delis. No shame in shortcuts here!

Carrot & celery: The carrot adds natural sweetness and color. Celery is optional, but it adds a nice aromatic touch.

Heavy cream: For that rich, velvety finish. You can also use sour cream for extra tang.

Dried marjoram: Essential for that signature Polish flavor. Don’t skip it!

Salt and black pepper: Season to taste — and don’t be shy.

Optional extras: Smoked bacon, garlic, horseradish, or fresh dill or parsley for garnish. These bring even more depth and zing.

Step-by-Step Instructions

1. Boil the Potatoes

Peel and dice 4 to 5 large potatoes. In a small saucepan, cover them with water, add a pinch of salt, and boil until almost tender — about 10–15 minutes. Set them aside in their cooking water.
(Tip: Don’t overcook — they’ll finish cooking in the soup.)

2. Parboil the Sausage

Rinse your white sausage under cool water. Place it in a large soup pot with about 2 cups (500ml) of water. Bring it to a boil, then reduce to a simmer and cook gently for 5 minutes.
(Tip: This step helps set the flavor and makes slicing easier.)

3. Slice the Sausage

Remove the sausage from the pot and discard the casing. Slice into thick 2 cm pieces and return them to the pot.
(Tip: If your sausage is very soft, chill it briefly before slicing.)

4. Combine the Ingredients

Add the grated carrot and optional celery, plus the boiled potatoes with their cooking water, into the pot with the sausage. Pour in 2 cups of sourdough starter (or bottled white borscht). Add marjoram, salt, and pepper.
(Tip: Stir gently to keep the potatoes chunky.)

5. Simmer and Finish with Cream

Bring the whole pot to a gentle boil, then reduce heat and simmer for another 5 minutes until the soup thickens slightly. Stir in the heavy cream at the end. Taste and adjust seasoning — you can also add a minced garlic clove or a spoonful of horseradish for extra kick.
(Tip: Don’t boil after adding cream — just warm it through.)

Tips for Success

• Use good-quality sausage. The better the sausage, the better the broth.
• Taste before salting. The sour starter and sausage may already be salty.
• Don’t skip the marjoram! It’s one of the defining flavors of this dish.
• Add garlic or horseradish at the end for an extra burst of flavor.
• Let it rest. This soup is even better after a few hours — or the next day!

Serving Suggestions

Polish white borscht is traditionally served with halved hard-boiled eggs and a thick slice of sourdough rye bread — or even crusty sourdough. Sprinkle with fresh dill or parsley to brighten the bowl.

Make-Ahead & Storage

Make-ahead: You can make this soup up to 2 days in advance — just leave out the cream until reheating. The flavors deepen beautifully overnight.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat and stir in a splash of water or broth if it thickens too much.

Freezing: This soup freezes well before adding cream. Freeze in portions and add cream when reheating.

Common Mistakes

• Boiling after adding cream — it can split! Gently warm through instead.
• Skipping the sour base — this soup needs that tang! Bottled barszcz biały is a great shortcut.
• Using cured sausage — you want fresh white sausage, not smoked or pre-cooked.
• Overcooking the potatoes — they’ll fall apart in the soup. Cook them until just tender.

A Modern Twist on a Polish Classic

While White Borscht is traditionally made for Easter, this recipe adapts the classic to be enjoyed any time of the year.

Using a combination of homemade or bottled sourdough starter and fresh herbs like parsley, lovage, oregano, or chives, this modern take on a Polish classic offers a fresh and vibrant flavor profile that enhances the traditional taste.

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