White Borscht Soup
Total Time: 45 minutesYield: 6 Servings
Source: www.foodnetwork.com
Category: Soup
Ingredients
3 tablespoons Unsalted Butter3 cups Onion (chopped)
2 whole Leeks (white parts, thinly sliced)
1 1⁄2 cup Carrots (roughly chopped)
1 1⁄2 cup Celery (roughly chopped)
2 cloves Garlic (chopped)
1 pound Yukon Gold Potatoes (peeled, cut into 1/2-inch dice)
6 cups Chicken Broth
1 whole Bay Leaf
1 pound Kielbasa
2 cups Bread (cut into 1-inch cubes)
1⁄4 cup Pickle Brine
1⁄4 cup Parsley (chopped)
dash Salt
dash Ground Black Pepper
Directions
- In a large pot over medium heat, melt the butter. Add the onion, leeks, carrots, 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 using 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 parsley and bread for dunking.