Polish White Borscht recipe

You’ll find as many versions of Borscht in Polish kitchens as in Ukrainian kitchens—perhaps even more, as Poles prepare both white and red versions of the traditional soup. In this classic winter white soup, beets aren’t used at all in the borscht; instead, a meaty broth and hearty potato base make for a creamy, filling soup.


3 medium potatoes, peeled, cubed
4 thick-cut strips bacon, chopped
1 carrot, sliced
2 cloves garlic, smashed
1 bay leaf
2 allspice berries
6 cups beef broth
2 tablespoons prepared horseradish
1 cup sour cream
Sea salt and black pepper, to taste
Hard-boiled eggs, sliced, for serving
Sliced kielbasa sausage, sliced, for serving


1) Bring a large pot of salted water to a boil; add potatoes and cook until softened, about 20 minutes. Drain; set aside.

2) Meanwhile, heat a large pot over medium. Add bacon and cook until soft-crisp, about 8 minutes, stirring occasionally. Drain all but 2 tablespoons bacon grease from pot.

3) Add carrot, garlic, bay leaf, and allspice to pot; cook until fragrant, stirring, about 2 minutes.

4) Add broth, horseradish, and reserved potatoes to pot; cook until vegetables are very soft, about 15 minutes.

5) Place sour cream in a medium bowl; add ½ cup of cooking liquid from pot and whisk until smooth. Add mixture to cooking pot; stir well to mix. Heat until warmed through but not boiling, stirring, about 3 minutes. Season to taste.

6) To serve, ladle soup into large bowls; top with eggs and sausage.

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Published: March 29, 2011
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Published by Starsol