White Borscht Recipe

Name: White Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Polish sausage; 1 1/2 quarts water; 1 quart buttermilk; 1 cup milk; 1 egg; 3 tablespoons flour; salt; boiled potatoes (optional); hard-boiled egg (optional); prepared horseradish (optional)

Servings: persons

1
Place water in a large pan.
2
Add sausage and bring to a boil over high heat.
3
Reduce heat to low-simmer and cook, covered, for 30 minutes.
4
Remove sausage, reserving cooking liquid, and set sausage aside to cool.
5
Add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer.
6
In a medium bowl, combine milk and egg.
7
Gradually whisk in flour and stir until smooth.
8
Add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base).
9
Slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened.
10
Add salt to taste.
11
Serve with reserved Polish sausage.
12
May also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Polish sausage, 1 1/2 quarts water, 1 quart buttermilk, 1 cup milk, and more.

Yes, White Borscht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Borscht

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