White Borscht Recipe
White borscht is a soup that enjoys immense popularity in Poland, especially during the holiday season. It is an exceptionally aromatic dish, and its taste will delight even the most demanding palates. White borscht is one of the key elements of the traditional Polish Christmas Eve menu, but it can be enjoyed throughout the year. In this article, we will provide you with a step-by-step recipe for white borscht, making it easy and enjoyable to prepare at home. The tips and advice below will help you achieve the perfect flavor and consistency. So don't wait any longer and surprise your loved ones with this exceptional dish!
- 1 kg (2.2 lb) pork bones
- 2 onions
- 2 carrots
- 1 parsley root
- 1 leek
- 2 cloves of garlic
- 5 allspice berries
- 2 bay leaves
- 5 peppercorns
- 2 tablespoons butter
- 1 liter (4 cups) 30% heavy cream
- salt and pepper to taste
- 2 tablespoons potato starch
- 2 eggs
- Cook pork bones in a large amount of water.
- Add onions, carrots, parsley root, leek, garlic, allspice berries, bay leaves, and peppercorns.
- Simmer on low heat for about 2 hours.
- Strain the broth through a sieve to remove the bone and vegetable remnants.
- In a skillet, heat butter and add potato starch. Fry until golden, stirring constantly.
- Add heavy cream to the skillet and stir until the sauce thickens.
- Pour the sauce into the broth and simmer for a few minutes over low heat.
- Season with salt and pepper to taste.
- In a separate pot, boil eggs until hard-boiled, then chop them into pieces and add to the soup.
White borscht is best enjoyed with potatoes or dumplings. You can also add sausage or bacon to give it a meatier flavor. In summary, preparing white borscht is straightforward and does not require special culinary skills. It's worth trying this dish, which is sure to delight any food lover.
Preparation time: 20 min
Cooking time: 2 h30 min
Macro nutrients per 100 grams
Calories: 391 kcal
Carbohydrate: 16.5 g
Protein: 18.2 g
Fat: 28 g
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