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Easter White Borscht

Rated as 5 out of 5 Stars

"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

1 h 5 m servings 732 cals
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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


Per Serving: 732 calories; 62.6 g fat; 15 g carbohydrates; 26.4 g protein; 249 mg cholesterol; 1638 mg sodium. Full nutrition

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Reviews

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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 traditi...