Polish White Borscht on Pork Ribs and Fermented Wheat Starter

Ingredients

• 500 g (1.1 lb)pork ribs
• 2 medium (about 120 g)carrots
• 2 (about 120 g)parsley roots
• 1 piece (about 120 g)celery root
• 1 (140 g), white part onlyleek
• 5black peppercorns
• 2bay leaves
• 3allspice berries
• 1 tspsalt
• 1 clovegarlic
• 2 tbspgrated horseradish
• 140 g (5 oz)uncut smoked bacon
• 4 links (500 g; 1.1 lb)fresh, raw white kiełbasa sausage
• 1 tsprapeseed oil
• 1 tspbutter
• 500 ml (2¼ cups)sour wheat flour starter
• 2 tspdried marjoram
• 225 ml (8 oz)thick sour cream, 18% fat
• 2–3hard-boiled eggs
• A few sprigsfresh marjoram, to garnish
• 2 litres (just over 2 quarts)cold water
• To tasteblack pepper

Instructions

1. 1

   Start the stock

   Put the pork ribs in a large, 4–5 litre cooking pot. Pour in 2 litres of cold water, bring it to the boil, then lower the heat to low-medium. Cover and cook for 30 minutes.

2. 2

   Prepare vegetables

   While the ribs cook, peel the carrots, parsley roots and celery root, then cut them into chunky pieces.

3. 3

   Trim the leek

   Remove the dirty outer leaves from the leek.

4. 4

   Wash vegetables

   Rinse all the vegetables under running water and set them aside.

5. 5

   Add vegetables and spices

   After the first 30 minutes, add the chopped vegetables, allspice berries, bay leaves and peppercorns to the pot.

6. 6

   Simmer the stock

   Bring the pot back to the boil, then reduce the heat to low. Cover and cook for another hour.

7. 7

   Add garlic

   Peel the garlic clove, crush it with the flat side of a knife and add it to the pot.

8. 8

   Season the stock

   Add 1 teaspoon of salt and 2 tablespoons of grated horseradish.

9. 9

   Strain the soup

   Cook for about 5 minutes more. Set a strainer over another pot and pour the soup through it. Keep the meat and vegetables aside rather than discarding them.

10. 10

    Dice the bacon

    If the smoked bacon has tough skin, remove it. Cut the bacon into cubes about 5–6 mm across.

11. 11

    Fry the bacon

    Heat 1 teaspoon of rapeseed oil with 1 teaspoon of butter. Add the bacon and fry for 5–7 minutes, until lightly golden, then add it to the strained soup.

12. 12

    Cook the sausage

    Prick the four white kiełbasa links in a few places with a toothpick. Put them in the pot and cook over low heat for 20 minutes.

13. 13

    Add the starter

    For a milder soup, use about 300 ml of sour wheat starter; for a sharper flavour, use up to 500 ml or more. Stir the starter in its jar so the liquid and floury parts combine, or add the liquid first and follow with the thicker sediment a spoonful at a time, tasting as you go.

14. 14

    Season with marjoram

    Stir in 2 teaspoons of dried marjoram and bring the soup to the boil. Cook for a few minutes, stirring continuously, then taste and add a pinch of salt and pepper if needed.

15. 15

    Temper the cream

    Put the sour cream in a cup. Gradually stir in about 8 tablespoons of hot soup, adding it spoonful by spoonful. Pour this mixture into the pot and stir it through.

16. 16

    Return meat and vegetables

    If you want the vegetables and meat in the soup, chop some of the vegetables and remove the meat from the bone. Add them to the pot and cook gently for another 2–3 minutes.

17. 17

    Prepare the eggs

    Peel the hard-boiled eggs and cut them in half.

18. 18

    Serve the soup

    Ladle the soup into bowls or soup plates, sharing the meat and vegetables evenly. Add a portion of sausage to each bowl, whole or sliced.

19. 19

    Garnish and finish

    Decorate each serving with halved boiled egg and fresh marjoram.

What is Polish white borscht?

Known in Poland as żurek or barszcz biały, this sour soup is associated with Easter and is made with a fermented rye or wheat starter. Its regional names and ingredients vary, but the characteristic tang comes from the fermented grain.

This version combines pork-rib stock with smoked bacon, white kiełbasa, horseradish and marjoram. Sour cream softens the sharpness, while root vegetables lend sweetness and body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 522 calories, 20g protein, 52g carbs, 26g fat.

The potatoes-free soup gets much of its carbohydrate from the sour wheat starter and root vegetables, while pork ribs, bacon, sausage and sour cream contribute much of the fat. The meat and sausage provide most of the protein. For a balanced meal, serve a bowl with a side of vegetables or a simple salad.

Build a flavourful stock

Pork ribs: Their long simmer creates a savoury base and leaves meat that can be returned to the soup for serving.

Root vegetables: Carrot, parsley root and celery root add sweetness and aroma. Cutting them into chunky pieces makes them easier to strain and, if desired, chop for the finished bowls.

Use the starter gradually

Fermented starter: Stir the contents together before measuring or adding, since the liquid and settled flour can separate. Begin with the smaller amount described in the method and add more to suit your preferred tang and thickness.

Taste as you go: Starter strength varies, so a gradual addition gives you more control over the balance. The listed ingredient amount is 500 ml, while the method suggests starting around 300 ml for a milder soup.

Keep the sausage tender

Gentle heat: Pricking the raw sausage in a few places and cooking it over low heat for 20 minutes helps it cook through without a hard boil. Avoid rushing this stage at a vigorous simmer.

Bacon texture: Fry the diced bacon until lightly golden, as directed, so it adds smoky flavour without becoming too dark. Its rendered fat also enriches the stock.

Strain, then choose the texture

Clear base: Straining separates the stock from the ribs and vegetables, and the recipe keeps both aside rather than throwing them away. This leaves you free to decide how much to return to the soup.

Creamy finish: Stirring hot soup into the sour cream a spoonful at a time warms it gradually before it goes into the pot. This helps the cream blend smoothly into the soup.

When to add the garnish

Eggs and marjoram: Add the halved boiled eggs and fresh marjoram when serving, so the garnish stays distinct and fresh. The sausage can be served whole or sliced, according to preference.

A complete bowl: Share the sausage, meat and vegetables evenly between portions if using them. Bread makes a practical accompaniment for the tangy, creamy broth.

Recipe notes & tips

• Stir the starter thoroughly before adding it so the floury sediment is distributed.
• Add the starter gradually and taste as you go, since its sourness can vary.
• Keep the stock at a gentle simmer after bringing it to the boil.
• Temper the sour cream slowly with hot soup before mixing it into the pot.
• Save the strained meat and vegetables if you want a more substantial soup.
• Slice the sausage before serving if you want it divided evenly between bowls.

Variations

• Milder tang: Start with about 300 ml of starter, then add more gradually if you want a sharper soup.
• More vegetables: Chop and return the strained root vegetables to the pot before serving.
• Extra horseradish: Add a little more grated horseradish for a stronger, sharper finish.
• Sausage slices: Cut the cooked kiełbasa into rounds before portioning it into bowls.
• Fresh herb finish: Use a little extra fresh marjoram as a garnish just before serving.

Common mistakes to avoid

• Boiling hard: Keep the soup at a low simmer once it returns to the boil to cook the sausage gently.
• Adding all the starter at once: Pour it in gradually and taste between additions to control the sourness.
• Adding cold cream directly: First stir hot soup into the cream a spoonful at a time to help it blend smoothly.
• Discarding the strained solids: Keep the meat and vegetables aside, then return whichever you want to serve.
• Skipping the starter stir: Mix the liquid and floury sediment in the jar before adding it for a more even result.

How to store

Refrigerate cooled soup in a covered container and use within 3 days. Reheat gently on the hob, stirring regularly, and avoid a hard boil after the sour cream has been added. Store boiled eggs separately if possible and add them when serving.

Frequently asked questions