Ok, seems as there is some confusion here about "barszcz", so maybe I coud try to explain. But, beware: there is LOT OF regional names and variations, so, you could still be suprised.
So, let's start with some classification:
There is:
a) red barszcz - where main ingredient is beet
b) white barszcz - also called "żurek" (pron. "zhoorhek"), "żur" ("zhoor"), or "zalewajka" ("za-leh-vay-ka"). The differ a little, but main ingredient is "rye starter" - fermented, sour miixture of water and thick rye flour.
Unfortunately, this "rye starter" is also named "żur", "żurek", or even "barszcz"; so, to avoid confusion I'd call it just - "rye starter". Remember: it's generaly inedible (although not poisonous, or something), and it plain fermented flour. It's usually sold in jars, bottles, or bags. And looks more or less so:
mojegotowanie.pl/var/self/storage/images/przepisy/zupy/zurek3/488573-1 -pol-PL/zurek_popup_watermark.jpg
So, lets start with "white barszcz". There are two main kinds: one is made on meat broth, another is made without. Both can be made with, or without potatoes, although "no meat, no potatoes version is very rare".
Lets start with meat version:
make a stock, using either ribs, bacon, or white or red kiełbasa (you can even mix it all!), bacon could be chopped and fried with chopped onion. Add allspice, bay leaves, peper (not necessary, it's widely using in Polish kitchen just for extra flavor), let it boil for an hour or so. You could, if you wish, add some vegetables - one small carrot, one small parsley root, or 1/4 of small celery. You can also add marjoram.
And then it's time for first big decision: add, or add not potatoes - as the taste could be a little different. If you wish to add directly to the soup, cut it in 1-2 cm cubes and boil till it will be soft. Then pour "rye starter" - cautiously, let it boil for while, check the taste and if necessary, add more. Leit it boil for few minutes - and its ready!
You could also add some cream (it's safer to do on a plate, however). It's served on a plate, with boiled eggs (cut in half, or four) and swimming kiełbasa.
Alternatively, you can use no potatoes, and make clear soup, that could be eaten with potatoes boiled separately, egg and kiełbasa, or even drunk in glasses, as addition to mashed potatoes on a plate.
b) "zalewajka" is made in similiar way, but stock is made without meat (although you can use some stock cube) and with cut potatoes. Kiełbasa could be added, however.
And remember, there is no "canon" version of this soup. Bacon could be cut, and fried with onion, so it "swim" on surface, adding some flavor - or could be just boiled in one piece. The same is with sausage - could be cut in little pieces, or served in whole piece. You coud add marjoram, or not, the same is with vegetables. Just try and improvise.
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