Introduction
Barszcz biały is a traditional Polish soup known for its distinct white color and tangy flavor. This hearty dish is made primarily from fermented rye flour, giving it a unique sourness that pairs excellently with its rich broth. It is often enjoyed during Easter celebrations but can be savored throughout the year. This article will provide you with a detailed recipe for making barszcz biały na zakwasie, along with preparation and cooking times.
Detailed Ingredients with measures
– 1 liter of vegetable or meat broth
– 200 ml of rye sourdough starter
– 2 medium potatoes, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 200 ml of cream
– 1 teaspoon of marjoram
– Salt and pepper to taste
– A few pieces of sausage (optional)
– Fresh parsley for garnish
Prep Time
The preparation time for barszcz biały na zakwasie is approximately 20 minutes. This includes chopping the vegetables and gathering all the ingredients needed for the recipe.
Cook Time, Total Time, Yield
The cook time for this dish is about 30 minutes. Therefore, the total time from start to finish is around 50 minutes. This recipe yields approximately 4 servings of delicious barszcz biały, perfect for family gatherings or a cozy dinner. Enjoy this comforting soup with some bread on the side for a complete meal.
Detailed Directions and Instructions
Prepare the Starter
In a clean glass jar, combine 1 liter of warm water with 300 grams of rye flour. Mix well to achieve a uniform consistency. Cover the jar with a cloth and let it sit at room temperature for about 3 to 5 days, stirring daily. This process will cultivate the natural fermentation that is essential for your borscht.
Make the Broth
In a large pot, add 2 liters of water and bring it to a boil. Once boiling, add 500 grams of smoked pork ribs, 3 medium potatoes (peeled and diced), 2 carrots (sliced), and 1 onion (halved). Season with salt and pepper to taste. Reduce the heat and let it simmer for about 45 minutes.
Prepare the Vegetables
While the broth is simmering, prepare additional vegetables. Chop 1 medium beet into thin strips and roughly chop 1/4 of a small cabbage. After 45 minutes, remove the pork ribs from the pot and set them aside. Add the chopped beet and cabbage to the broth.
Add the Fermented Starter
Once the vegetables are tender (approximately 30 minutes later), stir in the prepared fermented rye starter into the pot. Mix thoroughly and simmer for another 10-15 minutes.
Finish the Borscht
Return the smoked pork ribs to the pot and heat everything through. Adjust seasoning with more salt and pepper as needed. Remove from heat once all ingredients are hot, and allow the borscht to rest for a few minutes before serving.
Serve
Ladle the borscht into bowls and serve hot. Accompany it with a dollop of sour cream and freshly chopped dill for added flavor.
Notes
Storage
The borscht can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Vegetarian Option
To create a vegetarian version, skip the pork and use vegetable broth. Add more root vegetables for flavor.
Fermentation Time
Ensure that the fermentation process is allowed to complete for the desired tanginess; adjusting the fermentation time can alter the final taste.
Serving Suggestions
This dish is traditionally served with rye bread or boiled potatoes on the side. Consider adding hard-boiled eggs for garnish.
