Polish White Borscht

Difficulty Level : Easy

Serves: 4 people

Cooking Time : 1 hour

Ingredients

4 hard boiled eggs*

1 lb Polish kielbasa, (smoked)

6 c water

1 tsp salted butter

4 garlic cloves, diced

1 onion, diced

2 lbs potatoes, diced

1 bay leaf

¾ tsp salt

¼ tsp pepper

1 c sour cream

¼ c unbleached all-purpose flour

Instructions

1. Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Reduce heat slightly and boil for 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
2. In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
3. Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
4. In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
5. Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.