Easter White Borscht

This hearty white borscht recipe with leeks, onion, kielbasa, and hard-cooked eggs has a thick and tangy broth made from puréed vegetables and sour cream.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 732 Calories

Ingredients

• 3 tablespoons butter
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 9 cups water
• 2 leeks, chopped
• 1 medium white onion, diced
• 2 large bay leaves
• 4 large hard-cooked eggs, chopped
• 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 a boil in a large pot. Reduce the heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes. Discard garlic.

Step 2

Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir 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 purée and remaining sausage water back into the original pot. Add bay leaves and bring to a simmer over medium heat. Remove and discard bay leaves.

Step 4

Whisk sour cream and flour together in a bowl until smooth; gradually whisk into soup until thickened. Stir in dill and vinegar, then season with salt and pepper.

Step 5

Divide cubed sausage and chopped eggs into bowls; ladle soup over top.