White borscht is one of the key dishes on our Easter table. It is an alternative to Żurek or Żur. It is gentler in taste than the soups mentioned at the same time being very flavourful.

Although white borscht is typical associated with Easter (along side Żurek and Żur) it is not one of those dishes you eat only once a year. You can get all the ingredients all year round and even make your own sourdough for which we shared a recipe with you before (you can find the recipe here).

We like to make it often so we encourage you to do the same and make it at home whenever.

Barszcz biały z białą kiełbasą i jajkiem
Polish white borscht with white sausage and egg

Ingredients for white borscht:

  • Sourdough for white borscht (wheat Sourdough about 800 ml)
  • 4 white sausages
  • 1 l of vegetable broth
  • 150 g of smoked bacon
  • 80 ml of heave cream
  • 1 tbsp of marjoram
  • salt/pepper to taste
  • hard boiled eggs


  1. Cut the bacon into cubes and then fry it in a heavy-bottomed pot.
  2. Add broth and sausages and cook it for at least 20 minutes
  3. After that take out the sausages and set aside.
  4. To the broth add the wheat sourdough, marjoram and season it with salt and pepper to taste then boil it.
  5. Por off a small amount of the soup in a bowl or a cup and add the cream. Mix it well and then add it back to the soup.
  6. In Poland we serve it with sliced white sausage and hard boiled eggs.
  7. Enjoy!
Polish white borscht with white sausage and egg

Here you can find our other recipes that we do for the Easter table.

Do’t forget to send us photos of your creation and tag us on social media @cravemonkeypl (TwitterInstagramFacebook).