White Borscht Soup
- Level: Easy
- Yield: 8 servings (Makes 2 1/2 quarts)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 50
- Sodium
- 1065
- Total: 40 min
- Active: 25 min
Ingredients
3 tablespoons (42 grams) unsalted butter
1 medium white onion (240 grams/3 cups), roughly chopped
2 leeks (180 grams/2 cups), white parts and an inch or 2 of green, sliced thin and rinsed
2 small carrots or parsnips (180 grams/1 1/2 cups), roughly chopped
2 stalks celery (180 grams/1 1/2 cups), roughly chopped
Kosher salt
Couple turns of black pepper
2 cloves garlic, roughly chopped
1 pound Yukon gold potatoes, cut into 1/2-inch dice
6 cups (1440 grams) low-sodium chicken broth
1 bay leaf
1 pound smoked kielbasa, kept whole
4 ounces sourdough bread, cut or torn into 1-inch cubes (about 2 cups); use the rest of the loaf for serving
1/4 cup (60 grams) dill pickle brine
Sour cream, for serving
Dill pickles, chopped up, for serving
Fresh dill, for serving
Directions
Special equipment:
a high-speed blender- In a large pot over medium heat, melt the butter. Add the onion, leeks, carrots (or parsnips), celery, salt and pepper and cook until soft and translucent, 10 to 12 minutes. Add the garlic and cook for 1 to 2 minutes until softened and fragrant. Add the potatoes, broth, bay leaf and whole kielbasa. Bring to a boil and reduce to a simmer for 15 minutes until the potatoes are tender. Remove the bay leaf (you can discard) and the kielbasa. Thinly slice the kielbasa, crosswise, into coins and set aside. Add the bread and pickle brine and stir to combine.
- Blend the soup in batches in a high-speed blender until smooth (alternatively, you can use an immersion blender). Adjust the seasoning with salt and pepper. Return the sliced kielbasa into the pot. Ladle into bowls and serve with a dollop of sour cream, some chopped dill pickles, fresh dill and bread for dunking.
- Keep leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.