a fresh take on mashed potatoes. Onion and garlic powder are normally added in small amounts. I taste them first before baking to see if they need more salt. It’s delicious when potatoes are paired with cream cheese, sour cream, chives, butter, and paprika.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 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 ½ cups sour cream
- ¼ cup all-purpose flour, or more as needed
- ¼ 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
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.
- Fermented rye flour can be used instead of vinegar. You can find it in European delis.
Nutrition Facts
| Calories | 732 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 249 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 25 g |
| Sodium | 1638 mg |
| Sugars | 5 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
We make this way about six times a year. Never use bay leaf but will try in the next few weeks. The type of kielbasa sausage is most important. Want made with pork and garlic and maybe a little beef. Forget if made with Turkey. Will make “pour it down the drain Borscht.” The ratio of 3 cups water to 1# sausage is perfect. We stir in an egg couple of minutes at the end.
Oh my gosh! I love soup, and borscht, but beets upset my stomach, so I was looking for something similar without beets. This is DELICIOUS! I followed the recipe except I doubled the garlic and didn’t have any dill. I expect that would make it even better. But oh my – this is my new favorite.
This recipe was as close as it gets to my Grandma’s. Everyone loved it!!
We added 2.5 lbs of blanched Yukon Gold potatoes to this as well as doubled the amount of vinegar. It came out very well.
My late father-in-law used to make borscht for holiday dinners. This is just like his version (for which I did not have a recipe). Thank you so much for posting it so we can carry on his tradition!