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White Borscht
with kielbasa / hard boiled eggs

Active: 25 Total: 45

White Borscht is a traditional Polish soup commonly served at Easter, but we think it's a delicious way to warm up any time. The original version is made with fermented bread starter to give it a pleasantly sour flavor, but we've kept ours more accessible by using sauerkraut for tartness.



White Borscht:
  • Eggs - 4
  • Parsnips - 8 oz , peeled and chopped (sub carrots)
  • Celery - 2 stalks , chopped
  • Onions, medium - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Sausage, Polish kielbasa - 12 oz , sliced (sub any smoked sausage)
  • Potatoes, Yukon gold - 12 oz , cubed
  • Sauerkraut - 1 cup , drained
  • Butter - 1 Tbsp
  • Bay leaves - 2
  • Dill, dried - 1 tsp
  • Stock, any type - 6 cups
  • Vinegar, apple cider - 1 tsp
  • Sour cream (opt) - 1/3 cup , for serving
  • Crusty bread - for serving


  1. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  2. Parsnips / Celery / Onions / Garlic / Sausage - Prep as directed. Store parsnips, celery, onions, and garlic in one container. Store sausage separately. (Can be done up to 5 days ahead)

  3. Potatoes - Prep as directed.

  4. Sauerkraut - Drain.

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  1. Melt butter in a Dutch oven or large saucepan over medium heat. When butter starts to sizzle, add parsnips, celery, onions, and garlic with a pinch of salt. Saute until vegetables begin to soften, 4 to 5 minutes.

  2. Add sliced sausage and saute until sausage begins to brown, about 3 to 4 minutes more.

  3. Add potatoes, sauerkraut, bay leaves, dill, and stock and bring to a simmer. Reduce heat and simmer, partially covered, until potatoes and vegetables are tender, 20 to 25 minutes.

  4. While soup cooks, peel the eggs, then slice or chop them.

  5. Stir vinegar into soup. Remove and discard bay leaves. Taste and season with some additional salt and pepper, if needed.

  6. Ladle hot soup into bowls and top with eggs and sour cream (if using). Serve with crusty bread on the side. Enjoy!



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