Easter White Borscht

Leeks, onion, and sour cream make a creamy, smooth base for this tangy, Polish version of borscht hearty with kielbasa sausage and hard-cooked eggs.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 732 Calories

Ingredients

• 3 tablespoons butter
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 bay leaves
• 9 cups water
• 4 hard-cooked eggs, chopped
• 2 leeks, chopped
• 1 white onion, diced
• 3 pounds kielbasa sausage
• 2 cloves garlic, whole
• 2 tablespoons white vinegar, or more to taste
• 0.25 cup chopped fresh dill
• 1.5 cups sour cream
• 0.25 cup all-purpose flour, or more as needed

Recipe Instructions

Step 1

Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.

Step 2

Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.

Step 3

Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.

Step 4

Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.