Bialy Barszcz

By garciamoss

This recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.

Ingredients

• 2 pounds smoked kielbasa
• 2 tablespoons 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 tablespoon chopped parsley
• 4 boiled eggs, cut into wedges

Preparation

Step 1

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 ½ cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Cut kielbasa into ½″-thick slices; add to soup along with horseradish, salt, and pepper. Garnish with dill, parsley, and eggs.