This is a typical Polish Easter soup.
4 hard boiled eggs
500g Polish kielbasa
6 cup water
1 tsp butter
4 garlic cloves, diced
1 onion, diced
5 medium potatoes, diced
1 bay leaf
¾ tsp salt
¼ tsp pepper
1 cup light sour cream
¼ cup flour
Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Boil 25 minutes.
Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
1. In a medium, non-stick skillet, saute garlic and onion 2. with a tsp of butter until soft, 5 min.
3. Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
In a small bowl, whisk flour and sour cream together until smooth. Add ½ cup of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 5 min.
4. Cut the Kielbassa into ¼” slices, chop the hard boiled eggs. Add both to the soup. Cook 1-2 minutes to
Tip: Add a little horseradish to give it a little more bite!
Read more at Curious Cuisiniere: Polish White Borscht (Bialy Barszcz) http://www.curiouscuisiniere.com/polish-white-borscht/