Easter White Borscht
My initial endeavor at reimagining a cherished Polish dish from my childhood, this recipe for white borscht is a personal take, as variations abound. For an added touch, adorn it with fresh sprigs of dill.
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 ½ cups sour cream
- ¼ cup all-purpose flour, or more as needed
- ¼ cup chopped fresh dill
- 2 tablespoons white vinegar, or more to taste
- salt and ground black pepper to taste
- 4 large hard-cooked eggs, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide cubed sausage and chopped eggs into bowls, ladle soup over top.
Notes
- Fermented rye flour can be used instead of vinegar. You can find it in European delis.
Nutrition
Calories: 732kcalCarbohydrates: 15gProtein: 26gFat: 63gSaturated Fat: 25gCholesterol: 249mgSodium: 1638mgPotassium: 687mgFiber: 1gSugar: 5gVitamin C: 6mgCalcium: 123mgIron: 3mg
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