The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. This recipe first appeared in our April 2012 issue along with Melissa Pasanen's story Easter Comfort.
Polish White Borscht (Bialy Barszcz)
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
2 lb. smoked kielbasa
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
2 leeks, trimmed, sliced
1 small yellow onion, sliced
2 medium russet potatoes, peeled and cut into 1″ cubes
2 sprigs marjoram
1 bay leaf
1 1⁄2 cups sour cream
1⁄4 cup flour
1⁄4 cup freshly grated horseradish
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup roughly chopped dill
2 tbsp. chopped parsley
4 boiled eggs, cut into wedges (See How to Hard Boil Eggs)
Boil kielbasa and 8 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook to flavor broth, about 25 minutes. Pour liquid and kielbasa into a bowl; reserve. Return saucepan to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes. Discard marjoram and bay leaf; purée soup in a blender. Return soup to pot; bring to a simmer. Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper. Garnish with dill, parsley, and eggs.