Easter White Borscht

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Jeff Popple 1

"Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs."
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1 h 5 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 62.6 g
  • 96%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 1638 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
  2. Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic 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.
  3. Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
  4. Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.


  • Cook's Note:
  • You can use half a jar of fermented rye flour in place of the vinegar. You can find in European delis.


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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 traditi...

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