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Easter White Borscht

Easter White Borscht

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Jeff

Jeff

Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 62.6 g
  • 96%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 1686 mg
  • 67%

Based on a 2,000 calorie diet

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.
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