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Easter White Borscht

4

0 min

Easter White Borscht

Easter White Borscht Photo 1

Time

0 min

Serving

8 persons

Calories

732

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
This white borscht recipe was my first attempt at recreating an old Polish dish I remember from my childhood. Everyone does it differently. Garnish with fresh dill sprigs.

Ingredients

  • water: 9 cups
  • kielbasa sausage: 3 pound
  • garlic, whole: 2 clove
  • butter: 3 Tbsp
  • leeks: 2 piece (chopped)
  • medium white onion: 1 piece (diced)
  • garlic: 3 clove (minced)
  • bay leaves: 2 piece
  • ½ cups sour cream: 1 piece
  • all-purpose flour: 0.25 cup (or more if needed)
  • fresh dill: 0.25 cup (chopped)
  • white vinegar: 2 Tbsp (to taste)
  • salt and ground black pepper: (to taste)
  • hard-cooked eggs: 4 piece (chopped)

Metric Conversion

Stages of cooking

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  1. 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.
    Easter White Borscht Photo 2
  2. 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.
    Easter White Borscht Photo 3
  3. 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.
    Easter White Borscht Photo 4
  4. 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.
    Easter White Borscht Photo 5
  5. Divide cubed sausage and chopped eggs into bowls; ladle soup over top.
    Easter White Borscht Photo 6

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