Barszcz Biały (white borscht) is one of Poland’s most distinctive and culturally significant soups, particularly associated with Easter and the holy week. Unlike its red beet-based cousin, this creamy soup is made from a żur—a fermented rye starter—that gives it a distinctive sour flavor and cloudy white appearance. The żur fermentation process, which takes several days, represents an important traditional Polish culinary technique passed down through generations.
This soup traditionally contains potatoes, barley, and is often served with Polish sausage (kielbasa) and hard-boiled eggs, making it a hearty and satisfying dish. In Polish Catholic tradition, it holds special significance during Easter week, particularly on Holy Saturday when families gather to celebrate. The preparation of barszcz biały is often a family affair, with recipes varying by region and family traditions.
For the Bay Area Polish community, barszcz biały remains a cherished Easter tradition that connects families to their ancestral homeland. Many Polish delis and restaurants in the region feature this soup during spring celebrations, and it’s commonly prepared at home during Easter festivities. The soup’s importance extends beyond mere cuisine—it serves as a tangible link to Polish heritage, with each family’s variation reflecting their regional Polish roots and personal history.
The fermentation process and traditional preparation methods require patience and knowledge, making barszcz biały a symbol of Polish culinary wisdom and cultural continuity in diaspora communities.