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Easter White Borscht
Easter White Borscht
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Hearty white borscht with leeks, onion, kielbasa, and hard-cooked eggs in a thick, tangy broth of puréed veggies and sour cream.
Ingredients:
  • 9 cups water
  • 3 pounds kielbasa sausage
  • 2 cloves garlic, whole
  • 3 tablespoons butter
  • 2 leeks, chopped
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 large bay leaves
  • 1.5 cups sour cream
  • 0.25 cup all-purpose flour, or more as needed
  • 0.25 cup chopped fresh dill
  • 2 tablespoons white vinegar, or more to taste
  • 4 large hard-cooked eggs, chopped
Instructions:
  • In a large pot, bring water, flavorful kielbasa, and 2 whole cloves of garlic to a boil. Simmer over medium heat for 30 minutes. Remove the sausage, cut into cubes, and transfer the aromatic liquid into a separate bowl, discarding the garlic.
  • In the same pot, melt butter over medium heat. Cook leeks, onion, and minced garlic until tender, approximately 5 minutes. Blend the vegetables in a blender with about 1/2 cup of reserved sausage water until smooth, adding more water as needed.
  • Combine the vegetable purée and the sausage water in the original pot. Add bay leaves and bring to a gentle simmer over medium heat. Remove and discard the bay leaves before serving.
  • Combine sour cream and flour in a bowl and mix until smooth. Gradually incorporate into soup to thicken. Add dill, vinegar, salt, and pepper, and stir well to blend flavors.
  • Place the cubed sausage and chopped eggs into individual bowls, then generously pour the soup over them.

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