Easter White Borscht

Name: Easter White Borscht
Ingredients: 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

14 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

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