I wanted to come up with a special Easter dish this year, but I quickly realized that I couldn’t use your standard Easter meal ideas; I’ve already posted recipes for ham and lamb roasts this year. Instead, I settled on a traditional Polish Easter Soup called Żurek (also often referred to as Biały Barszcz – “White Borscht”). This soup uses a combination of pork (kielbasa sausage, ham, or in our case, bacon), boiled eggs, and veggies in a slightly sour and creamy (hence the “white”) broth.
There are quite a few challenges with creating a grain-free version of this soup. First of all, the soup is traditionally made by soaking and fermenting/souring rye bread as a soup starter. Instead, we’re going to create a “sour” taste by using another popular method – horseradish and sour cream. Żurek is also traditionally served in a rye bread bowl or with large chunks of rye bread as an accompaniment. We’re just going to omit that whole rye bread part; it didn’t make this soup any less delicious!