I have always had Bialy (White) Barszcz (Borscht) or Zurek on Easter Morning {Zurek uses the Kwas rye sour starter, while the Bialy Barszcz uses a wheat starter}. The things that were blessed in our Easter baskets on Saturday morning are then cut up and placed in the hot soup – hard-boiled eggs, sausage, salt, bread.
My Babcia (grandmother) & Dziadzia (grandfather) always brought us over a pot of this soup, so we never had to make it ourselves! You can buy pre-made Zurek at the Polish markets (we got to Dorchester, MA) and simply add water and your blessed food and that’s it! I am pretty sure I have had both types — white barszcz and zurek and both are just as good.
I do like to make everything from scratch, like this simple RED BORSCHT — so I found a recipe that seems simple enough.
[yumprint-recipe id=’29’]
This was a great recipe! I added about 2 tbsp of white vinegar to give it some of the tanginess I am used to with Easter Borscht.
Thanks so much,Kim!! I’m very glad you enjoyed it and I’ll have to try it with vinegar — thanks for the tip! We put some fresh horeradish in it today which was delicious! Happy Easter!