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Adjust Servings:
14 oz smoked kielbasa I used turkey kielbasa
2 Tbsp butter
4 cloves garlic
2 small or 1 large leeks trimmed and sliced
1 small yellow onion
2 medium Potatoes cut into 2" pieces; russets are good because they add less color to the soup
2 sprigs marjoram a pinch of dried works fine too
1 bay leaf
1 1/2 cup sour cream
1/4 cup flour
1/4 cup, or more to taste horseradish freshly grated
to taste salt and pepper
1/4 cup fresh dill roughly chopped
2 Tbsp parsley roughly chopped
4 boiled eggs quartered

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Poland: Bialy Barszcz

Polish White Borscht

  • Serves 5
  • Medium




I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday!  Bialy Barszcz is a Polish white borscht made with potato, leeks and sour cream and garnished with egg, kielbasa and dill.  This is a very traditional Polish Easter dish filled with symbolism.  Sausage links  represent the chains of death that were broken by Christ’s resurrection; horseradish represents the bitterness of the wine given to Christ at crucifixion; hard boiled eggs represent the signs of hope in new life.  Together, these foods symbolized Jesus’s sacrifice and rebirth and were either set out for the priest to bless when he visited the home on Holy Saturday, or brought to church in a basket to have blessed as a sign of a bountiful year to come – in fact, this custom of bringing baskets of food to church is thought to be the origin of the Easter Basket!  Bialy Barszcz was always the first meal eaten on Easter Sunday.

Recipe Source: Saveur

And here are a couple of other international Easter recipes that I wanted to make, but couldn’t get to with all the business of Supper Club:  Russian Paskha, Hot Cross Buns.  These recipes are also from Saveur, and the magazine has a whole article on Easter recipes from around the world!



Boil kielbasa and 8 cups water in a large saucepan. Reduce heat to medium-low; cook to flavor broth, about 25 minutes. Once done, remove the kielbasa and set aside.


Meanwhile, heat butter in a large skillet. Add garlic, leeks, and onion and cook until soft, about 10 minutes. Add to the boiling kielbasa water.


Add potatoes, marjoram, and bay leaf and bring to a boil. Reduce heat to medium-low and cook until potatoes are tender, about 30 minutes.


Discard marjoram and bay leaf and purée soup in a blender. Return soup to pot and bring to a simmer.


Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Stir in grated horseradish, salt and pepper.


Cut kielbasa into 1⁄2″-thick slices. Spoon soup into bowls and garnish with kielbasa, egg, parsley and dill.


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Yemen: Hilbeh & Malawah
Iran: Fesenjān
Yemen: Hilbeh & Malawah
Iran: Fesenjān

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