Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Cook's Note:

You can use half a jar of fermented rye flour in place of the vinegar. You can find in European delis.

Nutrition Facts

732 calories; protein 26.4g; carbohydrates 15g; fat 62.6g; cholesterol 248.8mg; sodium 1637.6mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
11/18/2015
My late father-in-law used to make borscht for holiday dinners. This is just like his version (for which I did not have a recipe). Thank you so much for posting it so we can carry on his tradition! Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2015
My late father-in-law used to make borscht for holiday dinners. This is just like his version (for which I did not have a recipe). Thank you so much for posting it so we can carry on his tradition! Read More
(1)
Rating: 5 stars
09/19/2020
This recipe was as close as it gets to my Grandma's. Everyone loved it!! Read More
Rating: 5 stars
02/14/2021
We make this way about six times a year. Never use bay leaf but will try in the next few weeks. The type of kielbasa sausage is most important. Want made with pork and garlic and maybe a little beef. Forget if made with Turkey. Will make "pour it down the drain Borscht." The ratio of 3 cups water to 1# sausage is perfect. We stir in an egg couple of minutes at the end. Read More
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Rating: 4 stars
04/22/2020
We added 2.5 lbs of blanched Yukon Gold potatoes to this as well as doubled the amount of vinegar. It came out very well. Read More
Rating: 5 stars
12/31/2020
Oh my gosh! I love soup, and borscht, but beets upset my stomach, so I was looking for something similar without beets. This is DELICIOUS! I followed the recipe except I doubled the garlic and didn't have any dill. I expect that would make it even better. But oh my - this is my new favorite. Read More