Polish White Borscht Recipe
Classic Polish Easter dish made with simple ingredients and packed with flavor is traditionally served for breakfast.
- 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.