White Borscht Soup: Authentic Polish Recipe & History

White borscht soup (bialy barszcz) is a traditional Polish clear soup made with fermented rye flour or flakes, sausage, and fresh herbs, distinct from the more familiar beet-based red borscht. This authentic Polish soup features a tangy flavor from the fermented base, typically includes kielbasa or biala kielbasa, and is often served with mushroom-filled dumplings called uszka.

White borscht, known as bialy barszcz in Polish, represents one of Poland's most cherished culinary traditions. Unlike its vibrant red counterpart made from beets, this version gets its characteristic tangy flavor from a fermented rye base. The soup has deep roots in Polish Catholic tradition, particularly as a staple dish for Christmas Eve and other religious fasting periods when meat is prohibited—though modern versions often include sausage.

The Cultural Significance of White Borscht

Originating in medieval Poland, white borscht evolved as a practical solution for preserving food through fermentation. Polish nuns at Benedictine monasteries refined the recipe, creating a soup that could sustain communities during Lent and other fasting periods. The traditional version made during Wigilia (Christmas Eve dinner) remains meat-free, while everyday preparations often feature kielbasa.

Historically, Polish families would maintain a perpetual zakwas (sourdough starter) for their borscht, much like sourdough bread starters, passing it down through generations. This living culture gave each family's soup a distinctive flavor profile unique to their household.

White Borscht vs Red Borscht: Key Differences

Characteristic	White Borscht (Bialy Barszcz)	Red Borscht (Barszcz Czerwony)
Primary Base	Fermented rye flour or flakes	Beetroot
Color	Pale yellow to light beige	Bright red
Flavor Profile	Tangy, sour, cereal-like	Earthy, sweet, vegetal
Traditional Occasions	Christmas Eve (meat-free version), Easter	Christmas Eve, year-round
Common Additions	Kielbasa, boiled eggs, uszka dumplings	Uszka dumplings, sour cream
Preparation Time	3-5 days (including fermentation)	1-2 hours

Authentic White Borscht Recipe

Creating traditional white borscht requires patience due to the fermentation process, but yields a complex flavor impossible to replicate with shortcuts. Here's an authentic preparation method:

Ingredients for Traditional White Borscht

• 2 cups rye flour or 1 cup rye flakes
• 8 cups water
• 1 medium onion, quartered
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 bay leaf
• 10-12 allspice berries
• 250g kielbasa (optional for non-fasting versions)
• 2-3 tablespoons of fresh marjoram
• Salt to taste
• Hard-boiled eggs, chopped (for serving)
• Uszka dumplings (mushroom-filled)

Step-by-Step Preparation

1. Create the zakwas (fermented base): Mix rye flour with 4 cups lukewarm water until smooth. Cover with cheesecloth and let ferment at room temperature for 3-5 days, stirring twice daily. The mixture should develop bubbles and a pleasantly sour aroma.
2. Prepare the broth: In a large pot, combine 4 cups water with vegetables, bay leaf, and allspice. Simmer for 45 minutes, then strain.
3. Combine elements: Add the fermented zakwas to the strained broth. If using meat, add kielbasa during this stage and simmer for 20 minutes.
4. Final seasoning: Stir in fresh marjoram and salt to taste. The soup should have a balanced tangy flavor.
5. Serve: Ladle into bowls with uszka dumplings and chopped hard-boiled eggs.

Regional Variations Across Poland

White borscht preparation varies significantly across Poland's regions:

• Greater Poland (Wielkopolska): Features a stronger sour profile with additional fermented beet sour for complexity
• Lesser Poland (Malopolska): Often includes dried mushrooms in the broth for depth
• Masovia (Mazowsze): Typically includes boiled potatoes directly in the soup
• Lublin region: Adds a touch of sugar to balance the sourness

Many Polish families maintain their own unique variations passed down through generations, with some adding garlic, others using different sausage varieties, and some incorporating additional vegetables like celery root.

Perfect Pairings and Serving Traditions

White borscht shines when served with traditional accompaniments:

• Uszka: These "little ears" dumplings filled with mushrooms and onions represent the classic pairing, especially during Christmas Eve
• Kielbasa slices: Adds protein to the otherwise light soup
• Boiled eggs: Chopped and sprinkled on top for richness
• Rye bread: Essential for dipping and completing the meal

In Polish tradition, white borscht often serves as the first course of a multi-dish Wigilia (Christmas Eve) dinner, preceding the main courses of fish and other meatless dishes. The soup's cleansing, tangy quality prepares the palate for the subsequent courses.

Troubleshooting Common White Borscht Issues

Even experienced cooks encounter challenges with this traditional soup:

• Too sour: Dilute with additional broth or add a small amount of sugar to balance. Proper fermentation should yield tanginess, not overwhelming sourness.
• Not sour enough: Allow the zakwas to ferment longer or add a tablespoon of vinegar as a last resort (though purists avoid this).
• Muddy appearance: Strain the soup through cheesecloth after cooking for crystal clarity.
• Weak flavor: Simmer vegetables longer for the broth or add additional allspice and marjoram.

Modern Adaptations for Contemporary Kitchens

While traditional preparation requires days of fermentation, modern cooks have developed acceptable shortcuts:

• Using commercial rye sourdough starter instead of creating zakwas from scratch
• Substituting buttermilk or yogurt for part of the fermented element (though this alters authenticity)
• Preparing the zakwas weeks in advance and freezing portions for future use

However, food historians and Polish culinary experts agree that the authentic fermented flavor cannot be perfectly replicated without the traditional preparation method. The complex microbial activity during fermentation creates flavor compounds impossible to mimic with additives.

What makes white borscht different from red borscht?

White borscht (bialy barszcz) uses fermented rye flour as its base, creating a tangy, pale soup without beets. Red borscht gets its color and earthy flavor from beets. White borscht has a cereal-like sourness while red borscht is sweeter and more vegetal.

How long does white borscht need to ferment?

Traditional white borscht requires 3-5 days of fermentation for the rye base (zakwas). The mixture should bubble and develop a pleasant sour aroma. Rushing this process results in inferior flavor, as the complex microbial activity needs time to create the characteristic tangy profile.

Is white borscht served hot or cold?

White borscht is traditionally served hot, unlike some Eastern European soups that are served cold. It's typically enjoyed at a warm temperature that allows the complex flavors to be fully appreciated, especially during Poland's cold winter months when it's most commonly prepared.

Can I make white borscht without fermentation?

While you can create a similar-tasting soup using buttermilk or vinegar for sourness, it won't be authentic white borscht. The traditional fermented rye base (zakwas) creates unique flavor compounds that cannot be perfectly replicated. Some modern recipes use commercial rye sourdough starter as a compromise between tradition and convenience.

What are uszka and why are they served with white borscht?

Uszka (meaning "little ears") are small Polish dumplings traditionally filled with mushrooms and onions. They're served in white borscht, especially during Christmas Eve, as the soup's first course. The earthy mushroom flavor complements the tangy soup perfectly, creating a complete flavor experience central to Polish culinary tradition.