Polish White Borscht Recipe
Classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 pound smoked kielbasa
- 6 cups water
- 2 tbsp. unsalted butter
- 1 leek tough green parts trimmed, sliced
- 1 small onion sliced
- 3 cloves garlic minced
- 2 medium potatoes peeled and diced
- 1 teaspoon marjoram optional
- 2 bay leaves
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons horseradish
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley
- 4 hard-boiled eggs cut into wedges
In a Dutch oven or saucepan, bring water and kielbasa to a boil. Reduce heat to medium-low and cook for 20 minutes (this will flavor the water).
Pour the liquid and kielbasa into a bowl. Set aside.
Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, about 20 minutes.
Discard bay leaf and using an immersion blender or a food processor, purée soup (leave some chunks if you desire).
In a small bowl, whisk flour and sour cream together until smooth. Whisk in 1/2 cup soup until smooth. Pour the mixture into the soup. Simmer the soup, stirring constantly until thickened, about 5-10 minutes; season with salt and pepper to taste.
Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and eggs.
~ Free Tip ~
- This soup is creamy and silky, but don't purée the ingredients if you prefer it super chunky.
- You can use fresh-grated or prepared horseradish.