The best white borscht for the holiday table. Just like your mom and grandma used to make
Homemade white borscht is a very popular soup for Easter, but not only. It's also perfect for everyday cooking. The slightly tart flavor of the cream, the sharpness of the horseradish, and the distinctiveness of the very strong broth make a wonderful combination.
Ingredients · Servings 3-4 people
- 3 liters of water
- 300 g smoked ribs
- 300 g smoked bones
- 500 g white sausage
- 6 eggs
- 250 g smoked bacon
- 1 onion
- 1 parsley root
- 3 carrots
- 125 ml of sour cream 18%
- 3 grains of allspice
- 3 grains of black pepper
- 2 bay leaves
- 1 teaspoon of marjoram
- 2 cloves of garlic
- 3 tablespoons of grated horseradish
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 2 tablespoons of lemon juice
Method · 2 h
- Place the ribs and bones in a large pot. Cover with water and cook for about 40 minutes. Skim off any scum.
- Add the onion, parsley root, and white sausage. Pierce the sausages in several places to release their juices. Cook for 10 minutes. Add the carrots, allspice, peppercorns, and bay leaves. Cook for another 10 minutes.
- Add the bacon to the broth and simmer for 30 minutes. After that time, strain the soup. Set the white sausage and carrots aside.
- Add marjoram and pressed garlic to the homemade white borscht. Let the soup simmer gently over the heat.
- In a separate bowl, whisk together the cream and horseradish until smooth. Slowly add a few spoonfuls of the hot soup to temper the cream. Once the bowl is warm, pour the mixture into the pot of soup. Mix thoroughly.
- Season the borscht with salt, pepper, and lemon juice. Remove the pot from the heat.
- Hard-boil the eggs. Peel them and cut them in half.
- Cut the carrot into fairly large cubes.
- Place the white sausage in a deep plate and pour the soup over it. Top with two egg halves and sprinkle with a few carrot cubes.
