Bialy Barszcz (White Borsch)

Description: This soup is no ordinary soup in the Polish culture but rather a very important traditional Easter soup when it comes to Polish culture. Poland, a Catholic country always serves this soup for breakfast on Easter morning. This soup contains boiled eggs which are often an Easter symbol representing new life. This soup also often contains cultural polish sausages and is often poured over mashed potatoes. It is a sour tasting soup and is also served very commonly as a breakfast dish in Poland because of the protein that it contains.

Ingredients:

Sourdough:

Half cup of wheat flour

Peel from one slice of wholemeal bread

2 cloves of crushed garlic

1 cup of the water

Soup:

2, 1 foot white Polish sausages

previously made sourdough

1 bay leave

1 clove of garlic

1 medium carrot

2-3 allspice grains

2 tablespoons of freshly grated horseradish

3 tablespoons of sour cream

salt, pepper

hard-boiled eggs

Directions:

1.Pour wheat flour into a cup, add pressed garlic, then pour over warm water. Mix it until it becomes slurry and leave it in a warm place for 4-5 days. It will have a sourdough smell which will disappear when cooking.

2. Pour water into a medium sized pot and add your sour dough.

3.Now combine in your pot a bay leaft, a garlic clove, horseradish, sliced carrots, and diced white sausage. After you add all these ingredients bring mixture to a boil.

4. Once near done to cooking and an aroma fills the room add in sour cream.

5. Add boiled eggs to the soup and if preferred serve poured on top of mashed potatoes.