The first soup is brighter and almost always served with mashed potatoes sprinkled generously with bacon crackling, some fried onion, dill or parsley leaves and laid on a separate plate. The taste of this traditional Polish soup is delicate and very original. Just like zurek, white borscht is a bit sour. In this case, however, the sour taste comes from sauerkraut juice. This Polish soup is always thickened with wheat flour (in the case of a traditional zurek soup, rye flour is an thickening agent).
Polish Soups: Barszcz czerwony
