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Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. This recipe first appeared in our April 2012 issue along with Melissa Pasanen's story Easter Comfort.
borsch 2 lbs beets (5 without tops scrubbed) 2 cups low sodium chicken stock (homemade) 1 cup sour cream 1 cup plain whole-milk yogurt 1 tbsp fresh lemon juice 1 tbsp coarse salt 1 english cucumber (peeled and cut into 14 inch dice) 2 tbsps fresh dill (finely chopped, 8 small sprigs for garnish) freshly ground pepper Tzatziki
The Polish Kitchen: Żurek, also known as biały barszcz (white borsht), is a traditional Polish soup whose signature tang comes from a base made from rye flour and water that's been left to ferment in a warm place over several days. This base is called zakwas in Polish, and basically is just a very watery sourdough starter.