Whisk the fermented rye starter into the hot sausage broth gradually; the raw grain thickens it instantly into an opaque, tangy white soup. Temper the sour cream with hot broth first so it does not curdle.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook40 min
Makes4 servings
CuisinePolish
Cost$$
Contains dairy · eggs · gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Fermented rye starter
Żur, the sour rye liquid that thickens and sours the soup. Local.
2 cups
Local / market
White sausage
A raw white kielbasa simmered whole for the broth. A butcher biała is best.
Can you make Biały Barszcz in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Biały Barszcz? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Biały Barszcz ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Biały Barszcz gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Biały Barszcz vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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