Easter White Borscht

Ingredients

• 9 cups water
• 3 pounds kielbasa sausage
• 2 cloves garlic , whole
• 3 tablespoons unsalted butter
• 2 leeks , chopped
• 1 medium white onion , diced
• 3 cloves garlic , minced
• 2 large bay leaves
• 1.5 cups sour cream
• 0.25 cups all-purpose flour , or more as needed
• 0.25 cups chopped fresh dill
• 2 tablespoons distilled white vinegar , or more to taste
• salt and ground black pepper to taste
• 4 large hard-cooked eggs , chopped

Instructions

1. 1

   Bring water, kielbasa, and 2 whole cloves garlic in a large pot to a boil over high heat, then reduce heat to medium and simmer for 30 minutes. Remove sausage; pour cooking liquid into a separate bowl. Cut sausage into bite-sized pieces. Discard garlic.

2. 2

   Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir until vegetables tender, about 5 minutes.

3. 3

   Transfer vegetables and about 1/2 cup reserved cooking water to a blender, filling halfway. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth, adding more water as needed. Pour back into original pot. Repeat with any remaining vegetables.

4. 4

   Add remaining cooking water and bay leaves to vegetable purée; bring to a simmer over medium heat. Remove and discard bay leaves.

5. 5

   Whisk sour cream and flour together in a bowl until smooth; gradually whisk into soup until thickened. Stir in dill and vinegar, then season with salt and pepper.

6. 6

   Divide sausage pieces and chopped eggs among bowls; ladle soup over top.