Polish white borscht (Biały Barszcz) from Saveur Magazine, April 2012 (#146): Las Vegas Issue (page 14)

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Notes about this recipe

  • nicolepellegrini on April 10, 2026

    Not quite the white borscht I grew up with for Easter, but very good nevertheless! I added cooked beets at the end, left out the dill and marjoram and added some lemon juice for the sour notes (and just a little sour cream at the end). I liked the potato base for giving it a little more thickness from the start.

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