Easter White Borscht

This hearty white borscht made with leeks, onion, kielbasa, and hard-cooked eggs has a thick, 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

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 2

Bring water, kielbasa, and 2 whole cloves garlic in a large pot to a boil over high heat, then reduce heat to medium and simmer for 30 minutes. Remove sausage; pour cooking liquid into a separate bowl. Cut sausage into bite-sized pieces. Discard garlic.

Step 3

Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir until vegetables tender, about 5 minutes.

Step 4

Transfer vegetables and about 1/2 cup reserved cooking water to a blender, filling halfway. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth, adding more water as needed. Pour back into original pot. Repeat with any remaining vegetables.

Step 5

Add remaining cooking water and bay leaves to vegetable purée; bring to a simmer over medium heat. Remove and discard bay leaves.

Step 6

Divide sausage pieces and chopped eggs among bowls; ladle soup over top.