Name: Easter White Borscht
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Water - 9 cups; Kielbasa sausage - 3 pounds; Garlic, whole - 2 cloves; Butter - 3 tablespoons; Leeks, chopped - 2; White onion, diced - 1 medium; Garlic, minced - 3 cloves; Bay leaves - 2 large; Sour cream - 1 ½ cups; All-purpose flour, or more as needed - ¼ cup; Chopped fresh dill - ¼ cup; White vinegar, or more to taste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Hard-cooked eggs, chopped - 4 large

Ingredients for - Easter White Borscht

1. Water 9 cups

2. Kielbasa sausage 3 pounds

3. Garlic, whole 2 cloves

4. Butter 3 tablespoons

5. Leeks, chopped 2

6. White onion, diced 1 medium

7. Garlic, minced 3 cloves

8. Bay leaves 2 large

9. Sour cream 1 ½ cups

10. All-purpose flour, or more as needed ¼ cup

11. Chopped fresh dill ¼ cup

12. White vinegar, or more to taste 2 tablespoons

13. Salt and ground black pepper to taste 2 tablespoons

14. Hard-cooked eggs, chopped 4 large

How to cook deliciously - Easter White Borscht

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Divide cubed sausage and chopped eggs into bowls; ladle soup over top.