White Borscht
with kielbasa / hard boiled eggs
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.
Ingredients
- 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
- Bread, any gluten-free - for serving (use a crusty type such as French, if available)
Prep
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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)
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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)
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Potatoes - Prep as directed.
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Sauerkraut - Drain.
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Make
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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.
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Add sliced sausage and saute until sausage begins to brown, about 3 to 4 minutes more.
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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.
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While soup cooks, peel the eggs, then slice or chop them.
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Stir vinegar into soup. Remove and discard bay leaves. Taste and season with some additional salt and pepper, if needed.
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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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