White Borscht
with kielbasa / hard boiled eggs

Name: White Borscht
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs; 8 oz Parsnips, peeled and chopped (sub carrots); 2 stalks Celery, chopped; 1 Onions, medium, chopped; 4 cloves Garlic, chopped; 12 oz Cauliflower, florets; 12 oz Sausage, Polish kielbasa, sliced (sub any smoked sausage); 1 cup Sauerkraut, drained; 1 Tbsp Butter; 2 Bay leaves; 1 tsp Dill, dried; 6 cups Stock, any type; 1 tsp Vinegar, apple cider

Active: 25 Total: 45

Original GF Paleo Vegetarian

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

Metric

Servings:

White Borscht:

Eggs - 4
Parsnips - 8 oz , peeled and chopped (sub carrots)
Celery - 2 stalks , chopped
Onions, medium - 1 , chopped
Garlic - 4 cloves , chopped
Cauliflower - 12 oz , florets
Sausage, Polish kielbasa - 12 oz , sliced (sub any smoked sausage)
Sauerkraut - 1 cup , drained
Butter - 1 Tbsp
Bay leaves - 2
Dill, dried - 1 tsp
Stock, any type - 6 cups
Vinegar, apple cider - 1 tsp

Prep

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)
Parsnips / Celery / Onions / Garlic / Cauliflower / Sausage - Prep as directed. Store parsnips, celery, onions, and garlic in one container. Store cauliflower and sausage in their own separate containers. (Can be done up to 5 days ahead)
Sauerkraut - Drain.

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Make

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.
Add sliced sausage and saute until sausage begins to brown, about 3 to 4 minutes more.
Add cauliflower, sauerkraut, bay leaves, dill, and stock and bring to a simmer. Reduce heat and simmer, partially covered, until vegetables are tender, ~20 minutes.
While soup cooks, peel the eggs, then slice or chop them.
Stir vinegar into soup. Remove and discard bay leaves. Taste and season with some additional salt and pepper, if needed.
Ladle hot soup into bowls and top with boiled eggs. Enjoy!

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White Borscht with kielbasa / hard boiled eggs