polish white borscht soup

While historically white borscht is served during easter… it’s actually a super comforting bowl of goodnes that can be enjoyed anytime you are looking for comfort in a bowl.

Purreed and braised vegetables are blended and topped with sliced kielbasa and hard boiled eggs. Making for a creamy delight.

Ingredients:

1 Tbsp evoo

1 lb kielbasa, sliced

4 Tbsp butter

2 leeks, sliced and rinsed

3 stalks of celery, sliced

2 parsnips, peeled and diced

1 white carrot, diced

2 cloves of garlic minced

4 gold potatoes, diced.

8 cups chicken stock

1 tsp salt

1 tsp white pepper

1 bay leaf

juice of 1/2 lemon

1 Tbsp horseradish

salt

1/2 cup sour cream

1/2 bunch italian parsley, minced

6 hardboiled eggs, halved

rye bread

butter

Directions:

In a large dutch oven, heat evoo over medium heat, until shimmering. Add in sliced kielbasa. Working in batches, brown. Remove kielbasa from pan and set aside.

Add butter to the pan, and melt.

Add in leek, celery, parsnip, carrot, and garlic. Cook until just softened.

Remove vegetables from pan and set aside.

Add potatoes, chicken stock, 1 tsp salt, white pepper, and bay leaf to the plate. Bring to a boil. Let boil for 20 minutes - until potatoes are fork tender.

Turn heat off. Add vegetables back to broth, along with lemon juice and horseradish. Add additional salt to taste.

Use an immersion blender to puree.

Whisk in sour cream and parsley.

Ladle into bowls and top with sliced kielbasa and hard boiled eggs.

Serve with toasted rye bread and butter.