Easter White Borscht

Name: Easter White Borscht
Total time: 75
Yield: 8
Ingredients: 9 cups water; 3 pounds kielbasa sausage; 2 cloves garlic, whole; 3 tablespoons butter; 2 leeks, chopped; 1 medium white onion, diced; 3 cloves garlic, minced; 2 large bay leaves; 1.5 cups sour cream; 0.25 cup all-purpose flour, or more as needed; 0.25 cup chopped fresh dill; 2 tablespoons white vinegar, or more to taste; salt and ground black pepper to taste; 4 large hard-cooked eggs, chopped

Recipe by Jeff Popple from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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9 cups water
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3 pounds kielbasa sausage
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2 cloves garlic, whole
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3 tablespoons butter
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2 leeks, chopped
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1 medium white onion, diced
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3 cloves garlic, minced

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2 large bay leaves
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1.5 cups sour cream
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0.25 cup all-purpose flour, or more as needed
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0.25 cup chopped fresh dill
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2 tablespoons white vinegar, or more to taste
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salt and ground black pepper to taste
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4 large hard-cooked eggs, chopped

Instructions

Bring water, kielbasa, and 2 whole cloves garlic to a boil in a large pot. Reduce the heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes. Discard garlic.
Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir 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 purée and remaining sausage water back into the original pot. Add bay leaves and bring to a simmer over medium heat. Remove and discard bay leaves.
Whisk sour cream and flour together in a bowl until smooth; gradually whisk into soup until thickened. Stir in dill and vinegar, then season with salt and pepper.
Divide cubed sausage and chopped eggs into bowls; ladle soup over top.