Modern White Borscht with Sausage

Modern White Borscht with Sausage


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White borsch is a Polish soup that is served for Easter. It is made with the items in a food basket that families take to church to be blessed.

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

10 servings


  • 8 hard-boiled eggs, halved
  • 4 pounds of potatoes, diced
  • 2 pound of smoked kielbasa
  • 1 pound of carrots, diced
  • 1 large onion, diced
  • 2 bay leaves
  • 8 cloves of garlic, minced
  • 12 cups of water
  • 6 cups of sour cream
  • 1 cup of flour
  • Salt and pepper, to taste

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First, bring the kielbasa to a boil in a large pot for 30 minutes. As the sausage boils, sauté the onion and garlic together in a skillet over medium heat until fragrant. Lower the heat to medium, remove the sausage and add the garlic mixture, potatoes, carrots, bay leaves, salt and pepper to the broth. Let the vegetables cook for 20 minutes until tender. In a bowl, whisk together the sour cream and flour until smooth and slowly pour into the soup. Make sure to stir constantly and let simmer for an additional 10 minutes so that the sauce becomes thick. Finally, cut the hard-boiled eggs into halves and the sausage into inch width slices. Let the soup warm for an additional five minutes before serving. Enjoy!

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