Barszcz Chrzanowy (Polish Horseradish White Borscht)
Barszcz Chrzanowy, Karol Okrasa
Section titled “Barszcz Chrzanowy, Karol Okrasa”Description
Section titled “Description”A rich, velvety Polish Easter classic with a sharp horseradish kick and smoky bacon notes, served over roasted white sausage. Based on the recipe by Karol Okrasa.
Ingredients
Section titled “Ingredients”Smoked Broth Base
Section titled “Smoked Broth Base”| Item | Amount | Notes |
|---|---|---|
| smoked bacon (boczek wędzony), sliced | 500g | |
| water | 2000g (2 liters) | |
| onion, halved | x1 | charred over flame |
| garlic, crushed | 2 cloves | |
| bay leaves | 3–4 | |
| dried marjoram | 3g | plus extra for sausage |
Soup Body & Thickener
Section titled “Soup Body & Thickener”| Item | Amount | Notes |
|---|---|---|
| potatoes, peeled and quartered | 250g | |
| onions, finely diced | x2 | |
| rye sourdough starter (zakwas na żurek) | 500g (500ml) | |
| hard-boiled eggs | x4 | |
| sour cream (18%) | 60g (4 tbsp) | |
| prepared horseradish (tarty chrzan) | 150g | added off heat |
| salt | to taste | |
| white pepper | to taste |
Roasted Sausage
Section titled “Roasted Sausage”| Item | Amount | Notes |
|---|---|---|
| white sausage (biała kiełbasa) | 300g | parboiled |
| onion, cut into thick wedges | x1 | |
| garlic, minced | 1 clove | |
| rapeseed oil | 18g (20ml) | |
| dried marjoram | pinch |
| Items |
|---|
| large pot |
| baking dish |
| frying pan |
| mixing bowl |
| whisk |
Recipe
Section titled “Recipe”-
Prepare the aromatic broth: Char the halved onion directly over a gas flame or in a dry pan until the edges are blackened. Add to the pot with the sliced bacon, crushed garlic, bay leaves, marjoram, and 2000g of water. Simmer for 15–20 minutes to extract the smoky fats and aromas.
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Roast the white sausage: Score the sausages with shallow diagonal cuts. In a baking dish, toss the thick onion wedges with 18g of rapeseed oil, minced garlic, and a pinch of marjoram. Lay the sausages on top and bake at 350–400°F (180–200°C) for 15–20 minutes until the skin is golden and crispy.
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Build the soup texture: Remove the bacon and charred onion from the broth. Add the 250g of quartered potatoes and simmer until tender, about 10 minutes. While the potatoes cook, dice the reserved bacon. Sauté the finely diced onions in a pan until translucent, then add the bacon bits and fry until crispy. Pour the entire mixture — fat and all — into the soup pot.
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Make the egg-yolk liaison: Separate the yolks from the hard-boiled eggs. Finely chop the egg whites and set aside. Mash the yolks with a few spoonfuls of hot broth until smooth. Whisk in the 60g of sour cream. Temper by adding a ladle of hot soup to the yolk mixture, then pour it slowly into the main pot while stirring.
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Final seasoning: Pour in the 500g of rye zakwas and bring back to a boil, stirring so the flour thickens evenly. Stir in the chopped egg whites. Remove from heat and stir in the 150g of horseradish — adding it off heat preserves its sharp, volatile oils. Season with salt and white pepper.
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Serve: Slice the roasted sausage and place in a deep bowl with the roasted onions. Pour the hot, creamy borscht over the meat. Garnish with a pinch of fresh marjoram.