For a richer flavor, use homemade chicken or vegetable stock instead of water. Adjust the amount of vinegar to your liking, depending on the desired level of tanginess. Garnish with extra fresh dill sprigs for a beautiful presentation.
Easter White Borscht
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS21
A creamy, tangy, and deeply savory soup, this White Borscht is a vibrant celebration of spring. Kielbasa, leeks, and a hint of garlic infuse the broth with rich flavor, while sour cream and dill add a touch of elegance. A comforting and flavorful dish, perfect for Easter or any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol249 mg
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Fiber1 g
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Protein26 g
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Saturated Fat25 g
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Sodium1638 mg
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Sugar5 g
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Fat63 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, combine water, kielbasa, and 2 whole cloves of garlic. Bring to a boil over high heat, then reduce heat to medium and simmer for 30 minutes. Remove the sausage and set aside. Pour the cooking liquid into a separate bowl. Cut the sausage into bite-sized pieces and discard the garlic. (30 minutes)
02
StepIn the same pot, melt butter over medium heat. Add leeks, onion, and minced garlic; cook and stir until the vegetables are tender, about 5 minutes. (5 minutes)
03
StepTransfer the vegetables and about 1/2 cup of the reserved cooking water to a blender, filling it halfway. Cover and hold the lid down with a potholder; pulse a few times before blending until smooth, adding more water as needed. Pour the mixture back into the original pot. Repeat with any remaining vegetables.
04
StepAdd the remaining cooking water and bay leaves to the vegetable purée. Bring to a simmer over medium heat. Remove and discard the bay leaves.
05
StepIn a separate bowl, whisk together sour cream and flour until smooth. Gradually whisk the mixture into the soup until thickened. Stir in dill and vinegar, then season with salt and pepper to taste.
06
StepDivide the sausage pieces and chopped eggs among bowls. Ladle the soup over the top and serve immediately.
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RECIPE REVIEWS
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Delphia Greenholt
Jun 13, 2025I didn't have leeks, so I used shallots instead, and it worked out great.
Ethan Kuhlmangerhold
Jun 1, 2025I added a bit of horseradish for an extra kick, and it was delicious!
Raegan Kulas
May 4, 2025The directions were easy to follow, and the soup turned out perfectly. I will definitely be making this again.
Elbert Dickinson
May 1, 2025This recipe is fantastic! The soup was creamy and flavorful, and the dill added a wonderful freshness.
Jazlyn Bergesipes
Apr 27, 2025I made this for Easter dinner, and it was a huge hit! Everyone loved the unique flavor.
Davin Goyette
Apr 16, 2025I've been searching for a good white borscht recipe, and this is definitely the one. Thank you!
Burdette Schneider
Mar 31, 2025The soup was a little too thick for my liking, so I added more water. Next time, I'll use less flour.