White Borscht (Easter soup)
By Michael Angeloni
Read the Chef Profile of Michael Angeloni here
Portion: 4.5 Liters (Enough for 4 people plus leftovers)
Time: 1½ Hours
- 2 large pots
- Blender (hand or stand will work)
- 560 gr High quality smoked kielbasa
- 5 Bay leaves (use fresh if possible)
- 1 lbs Leeks (white parts only, the greens are great for stock)
- 1.25 lbs Potatoes (I like to use a mix of russet and Yukon, but russet is more traditional), washed well.
- 1 cup Chicken Broth
- 1 cup Unsalted butter
- 2 cups Diced Spanish onion
- 6 Garlic cloves, minced
- 4oz Sourdough bread, crust remove but left as a whole piece
- ½ cup Sour cream or crème fraiche
- 1 bunch Fresh Dill
- 4 Hard boiled eggs
- Salt and Pepper to taste
1. Cut sausage lengthwise and add to large pot along with a few leek green tops. Add 1250mL of cold water and 1 cup chicken broth, on top of sausage and leeks. Bring to a boil, then reduce the heat and simmer for approx. 25-30min.
Once cooked, remove the sausage, and set aside. Strain the water and set aside (this is the broth used for cooking), discard the leek greens. Slice about half sausage into half-moon shapes at your desired thickness and leave to the side for later. The uncut pieces can also be left to the side.
2. Slice the leek whites lengthwise (in half) and wash well, then thinly slice them. Peel the potatoes. Dice the potatoes into ¾ inch cubes, and when dicing, save all scrapes of potatoes (trim the potato into a “box” shape to help get a perfect dice).
3. In a pot, add the butter and heat over medium high heat. Once the butter begins to foam lightly, add the onions, garlic, and leeks. Stir well, season with salt and pepper, and place a lid on the pot (the pot will cause steam and condensation which will help to soften the onions and leeks). Cook for about 8min, carefully opening the lid and stirring periodically until the onions and leeks are soft and translucent.
4. Add in the potato scraps, stir well. Add the chicken broth if using, the whole pieces of sausage you saved, and enough of the sausage water to just cover the vegetables. Cook for about 25min or until potatoes are soft. Remove the soggy bread and about 1 cup of the liquid, if some veg comes along with it that is fine. Now add in the remaining sausage water, and diced potatoes. Add a bit more salt (you will season again at the end) and cook for another 20-25min or until the potatoes are cooked.
5. Puree the bread and liquid until smooth and add back to the soup. Bring to a boil and mix well. Add the sliced sausage, now whisk in the sour cream, turn off the heat and add in the dill. Check seasoning. Place 1 cut up egg into each bowl and pour hot soup over top and enjoy!