Creamy Polish Borscht with Kielbasa and Eggs
This rich and comforting Polish White Borscht, known as Bialy Barszcz, is a delightful twist on the traditional borscht. Unlike its beet-based cousin, this soup boasts a creamy texture and is hearty with the inclusion of smoked kielbasa, tender potatoes, and hard-boiled eggs. Infused with the aromatic essence of leeks and garlic, every spoonful captures the warmth of Polish home cooking. Perfect for family gatherings or as a hearty meal on chilly days, enjoy this unforgettable dish that showcases the best of Polish culinary traditions.
N/A
Servings
360
Calories
12
Ingredients
Ingredients
smoked kielbasa
1.5 lbs (cut into 1/2-inch slices)
eggs
6 (hard-cooked)
water
8 cups (for cooking)
butter
2 tablespoons (melted)
garlic cloves
4 (minced)
leeks
4 (white and light green parts only, sliced into thin rounds)
baking potatoes
2 (peeled and diced)
flour
1/4 cup (for thickening)
sour cream
1.5 cups (for creamy texture)
prepared horseradish
1/4 cup (for flavor)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
Instructions
1
In a 4-quart pot, place the smoked kielbasa and eggs (in their shells). Cover with 8 cups of water and bring to a boil over high heat.
2
Once boiling, reduce the heat, cover, and let it simmer gently for 8 minutes.
3
Using a slotted spoon, carefully remove the eggs and transfer them to an ice water bath to cool. Continue simmering the kielbasa for an additional 15 minutes.
4
After the kielbasa has finished simmering, remove it from the pot and drain the cooking liquid, reserving it for later.
5
Return the pot to medium heat and melt 2 tablespoons of butter. Add the minced garlic and sliced leeks, cooking until softened, about 5 minutes.
6
Lower the heat and continue cooking the leeks until they are very tender, about 20 minutes, ensuring they do not brown.
7
Add the peeled and diced potatoes to the pot along with the reserved cooking liquid. Increase the heat to bring it to a simmer, cover, and cook until the potatoes are tender, approximately 25 to 30 minutes.
8
Once the potatoes are tender, puree the soup using an immersion blender or in batches with a standing blender. Return the pureed soup to the pot over medium-low heat.
9
In a small bowl, whisk together 1/4 cup of flour and 1 1/2 cups of sour cream. To temper the mixture, stir in 1/2 cup of the heated soup, then whisk it into the pot.
10
Slice the cooked kielbasa into 1/2-inch pieces and stir them into the soup. Add 1/4 cup of prepared horseradish and season with kosher salt and freshly ground black pepper to taste.
11
If the soup is too thick, thin it with additional water until the desired consistency is reached.
12
Peel the hard-boiled eggs and roughly chop them to serve as a garnish on top of each bowl of soup.
Nutrition Information
24g
Fat
24g
Carbs
13.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Polish Borscht?
This is a rich and comforting Polish White Borscht, known as Bialy Barszcz, which features smoked kielbasa, potatoes, and eggs in a creamy soup base.
How does this differ from traditional red borscht?
Unlike red borscht which is made from beets, this version is white and creamy, using a base of leeks, potatoes, and sour cream.
What is the Polish name for this dish?
The traditional Polish name for this white borscht recipe is Bialy Barszcz.
What type of meat is used in this recipe?
The recipe uses 1.5 lbs of smoked kielbasa, which is sliced into 1/2-inch pieces.
How many eggs are included in the recipe?
The recipe calls for 6 eggs that are hard-cooked and used as a garnish.
What are the primary aromatics used?
The soup is infused with the flavors of 4 minced garlic cloves and 4 sliced leeks.
How should the leeks be prepared?
Use only the white and light green parts of the 4 leeks and slice them into thin rounds.
How long do the eggs need to boil?
The eggs should be boiled for 8 minutes before being transferred to an ice water bath.
How long should the kielbasa simmer?
The kielbasa simmers for a total of 23 minutes: 8 minutes with the eggs and an additional 15 minutes after the eggs are removed.
What type of potatoes should I use?
The recipe recommends using 2 baking potatoes, which should be peeled and diced.
How is the soup thickened?
The soup is thickened using a combination of pureed potatoes and a mixture of 1/4 cup flour whisked with 1.5 cups of sour cream.
What is the secret to adding sour cream without it curdling?
You must temper the mixture by stirring 1/2 cup of the hot soup into the sour cream and flour before whisking the whole mixture into the pot.
What provides the unique 'kick' in this soup?
The addition of 1/4 cup of prepared horseradish gives the soup its traditional flavor profile.
How do I achieve a smooth texture for the soup?
Once the potatoes are tender, use an immersion blender or a standing blender to puree the soup until smooth.
What should I do if the soup is too thick?
If the consistency is too thick after pureeing and adding the cream, you can thin it with additional water.
How are the eggs served in the final dish?
The hard-boiled eggs are peeled and roughly chopped to be used as a garnish on top of each serving.
How many calories are in a serving?
There are approximately 360 calories per serving of this soup.
What is the protein content?
Each serving provides 13.5 grams of protein.
How much fat is in this soup?
There are 24 grams of fat per serving.
What is the carbohydrate count?
Each serving contains 24 grams of carbohydrates.
How much water is needed for the recipe?
You will need 8 cups of water to start the base of the soup.
How much butter is used to sauté the vegetables?
The recipe uses 2 tablespoons of butter to soften the garlic and leeks.
How long should I cook the leeks?
Sauté them for 5 minutes initially, then continue cooking on lower heat for 20 minutes until very tender.
Can I use regular salt and pepper?
The recipe specifically recommends kosher salt and freshly ground black pepper to taste.
What equipment is needed for the pureeing step?
An immersion blender is recommended, but a standing blender can be used in batches if necessary.
Is this soup considered a comfort food?
Yes, it is described as a rich and comforting dish perfect for family gatherings or chilly days.
How much flour is required?
The recipe uses 1/4 cup of flour mixed with sour cream for thickening.
What size pot is recommended?
A 4-quart pot is the recommended size for preparing this recipe.
Are there any tags associated with this recipe?
Tags include polish, borscht, soup, kielbasa, comfort food, eggs, potatoes, creamy, and traditional.
Should the leeks be browned while cooking?
No, you should ensure the leeks do not brown while cooking them to maintain the soup's white color.