easter white borscht

Ingredients

• Servings: 8
• 9 cups water
• 3 pounds kielbasa sausage
• 2 cloves garlic, whole
• 3 tablespoons butter
• 2 leeks, chopped
• 1 white onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 1/2 cups sour cream
• 1/4 cup all-purpose flour, or more as needed
• 1/4 cup chopped fresh dill
• 2 tablespoons white vinegar, or more to taste
• salt and ground black pepper to taste
• 4 hard-cooked eggs, chopped

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


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