Polish White Borscht (Bialy Barszcz)

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READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
  • Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
  • Drain kielbasa, reserving the cooking liquid separately.
  • Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
  • Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
  • Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
  • Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
  • In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
  • Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
  • Thin soup with water if needed.
  • Peel the eggs and roughly chop them as a garnish for the soup.
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