Easter White Borscht
Description
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.
Ingredients
•
9 cups water
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3 pounds kielbasa sausage
•
2 cloves garlic, whole
•
3 tablespoons butter
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2 leeks, chopped
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1 medium white onion, diced
•
3 cloves garlic, minced
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2 large bay leaves
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1 1/2 cups sour cream
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1/4 cup all-purpose flour, or more as needed
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1/4 cup chopped fresh dill
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2 tablespoons white vinegar, or more to taste
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salt and ground black pepper to taste
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4 large hard-cooked eggs, chopped
Directions
1
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.
2
Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir until vegetables tender, about 5 minutes.
3
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.
4
Add remaining cooking water and bay leaves to vegetable purée; bring to a simmer over medium heat. Remove and discard bay leaves.
5
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.
6
Divide sausage pieces and chopped eggs among bowls; ladle soup over top.