White Barszcz with Sorrel
A Taste of Spring: White Barszcz with Sorrel
Looking for a light, refreshing, and utterly delicious soup to brighten up your table? Look no further than White Barszcz with Sorrel! This traditional Polish soup, also known as biały barszcz, is a vibrant celebration of spring flavors. It’s creamy, tangy, and boasts a beautiful pale green hue thanks to the star ingredient: sorrel.
Unlike the beet-based czerwony barszcz (red borscht), White Barszcz is based on a delicate vegetable broth and gets its characteristic sourness from sorrel, a leafy green with a lemony bite. It’s a soup that’s both comforting and invigorating – perfect for a light lunch, a sophisticated starter, or even a light dinner.
What makes this White Barszcz special?
This isn’t just any soup; it’s a culinary experience. The combination of creamy broth, fragrant garlic and onion, and the bright, citrusy sorrel is truly unique. The addition of hard-boiled eggs adds a lovely richness and textural contrast. Traditionally served with rye bread, it’s a complete and satisfying meal.
A little history…
Barszcz has been a staple in Polish cuisine for centuries. While red borscht is perhaps more well-known internationally, White Barszcz holds a special place in Polish culinary tradition, particularly as a springtime dish. Sorrel, a seasonal ingredient, signifies the arrival of warmer weather and fresh produce.
Tips for the perfect White Barszcz:
- Sorrel is key: Don’t substitute sorrel! Its unique flavor is essential to the soup’s character. You can find it at farmers’ markets or specialty grocery stores. Spinach can be used in a pinch, but it won’t deliver the same tangy flavor.
- Gentle simmer: Avoid boiling the soup vigorously after adding the cream, as this can cause it to separate.
- Freshness matters: Use the freshest ingredients possible for the best flavor.
- Egg-cellent addition: The eggs are traditionally served in the soup, not as a garnish. They add a beautiful richness and are a delightful part of the experience.
This White Barszcz with Sorrel is a delightful and flavorful soup that’s sure to impress. It’s a taste of Poland that you can enjoy any time of year!
Frequently Asked Questions
Q: What does Barszcz taste like?
A: White Barszcz has a creamy, slightly tangy, and refreshing flavor. The sorrel provides a lemony bite, while the broth offers a comforting base.
Q: Can I make White Barszcz ahead of time?
A: Yes, you can make the soup base a day ahead. However, add the sorrel just before serving to preserve its bright color and flavor.
Q: What is the best bread to serve with White Barszcz?
A: Traditional rye bread is the perfect accompaniment. Its slightly sour flavor complements the soup beautifully.
Q: Is sorrel difficult to find?
A: Sorrel can be found at farmers’ markets or specialty grocery stores, especially in the spring. If you can’t find it, spinach can be used as a substitute, but the flavor won’t be quite the same.
Q: Can I use chicken broth instead of vegetable broth?
A: Yes, chicken broth will work well and add a richer flavor to the soup.
White Barszcz with Sorrel
Ingredients
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bay leaf bay leaf
- 1/2 teaspoon white pepper
- salt to taste salt
- 1 bunch sorrel about 4 cups chopped
- 2 tablespoons lemon juice
- 6 large eggs
Instructions
- In a large pot, bring the vegetable broth to a boil. Reduce heat and simmer for 15 minutes.
- In a separate skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the onion and garlic mixture to the simmering broth. Add the bay leaf and white pepper. Continue to simmer for another 10 minutes.
- Remove the bay leaf. Stir in the heavy cream and bring to a gentle simmer. Season with salt to taste.
- Add the chopped sorrel to the soup and cook until wilted, about 2-3 minutes. Stir in the lemon juice.
- Peel the eggs and carefully cut them into quarters, lengthwise.
- Place 3-4 pieces of egg in the bottom of each bowl. Ladle the soup over the eggs.
- Serve with rye bread.
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