White Borscht - Polish Easter Soup - Bialy Barszcz

Kim Biegacki


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 smoked kielbasa, ham, eggs & Chef Tad's made from scratch Dilly Rye Bread gave this soup an extraordaire taste combination. I look forward to making this soup for my parents when the get back from being snow birds.
I hope you enjoy Chef Tad's White Borscht.


★★★★★ 3 votes

10 - 12 servings
2 Hr 30 Min
1 Hr 30 Min
Stove Top



  • 1 medium
    pre-cooked ham, smoked or plain
  • 3 - 4 large
    smoked kielbasa or your favorite
  • 2 qt

  • qt
    add addt'l quarts of water to make 8 quarts
  • 2 tsp
    black peppercorns, whole
  • 6 - 8 clove
    garlic, whole
  • 1 c
  • 1/2 c
  • 3/4-1 1/4 c
    cider vinegar (we used 1 1/4 cup)

  • 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

How to Make White Borscht - Polish Easter Soup - Bialy Barszcz


  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.

Printable Recipe Card

About White Borscht - Polish Easter Soup - Bialy Barszcz

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Polish

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