- 9 cups water
- 3 pounds kielbasa sausage
- 2 cloves garlic, whole
- 3 tablespoons butter
- 2 leeks, chopped
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 1/2 cups sour cream
- 1/4 cup all-purpose flour, or more as needed
- 1/4 cup chopped fresh dill
- 2 tablespoons white vinegar, or more to taste
- salt and ground black pepper to taste
- 4 hard-cooked eggs, chopped
- Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
- Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
- Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
- Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.