Sour 4 to 5 cups smoked-meat or meat stock with bread sour to taste and simmer briefly.
Cream with 3/4 cup sour cream fork-blended with 2-3 Tablespoons flour, add 2 buds minced
garlic, and season to taste with salt & pepper and a pinch of marjoram. This soup
should be definitely on the tart side so be sure to use enough of the bread-sour liquid.
The white barszcz should contain the diced meat or kielbasa on which the stock was
made. Serve hot over hard-boiled egg slices in soup bowls. You may also add diced farmer's
cheese, cubed stale rye or black bread, and a little freshly grated or prepared
horseradish to taste. This tart and savory soup is traditionally served in parts of
Eastern Poland for Easter.
Note: This soup is frequently made with the water in which fresh or smoked kielbasa was
cooked. Even when not planning to make soup immediately, the water you cook your kielbasa
in should always be saved as a rich and flavorful stock for future use. Simply
refrigerate, remove fat from top and freeze.