DISH OF THE WEEK: White Borscht at KARCZMA

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Normally, I try to be mindful of eating too many carbs. A sandwich is one thing, but double or triple carbs in one meal is only reserved for special occasions. But when the weather gets as cold as it has been lately, all bets are off. I bring out my sleeping bag coat and I order carb upon carb upon carb.

So I did not feel even the slightest bit guilty when a large bread bowl of steaming Polish soup was placed in front of me along with a side of mashed potatoes and bacon. That’s how Karczma, the kitschy Polish diner out in Greenpoint, serves their white borscht. The side of potatoes is not optional and is included in the $3.50 price tag.

The soup is offered as an appetizer, but it’s certainly a meal unto itself. Unllike its red cousin, white borscht is not comprised of beets. Instead, a light creamy base is made from soured wheat flour and white sausage. It had a nice tangy and smoky flavor that was teeming with filling ingredients like more sausage, potatoes, a hard boiled egg, and bits of smoked ham. The side of potatoes and bacon just enhanced the smoky creaminess of the borscht.

After the bulk of the soup disappeared, there was still that (now soaked through) sourdough bread bowl to destroy and gobble up. In the summer months, I might have restrained from devouring the entire bread bowl. But considering it’s been hovering around 12 degrees of late, I’ll take all the carbs I can get.