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kielbasa eggs water butter garlic leeks baking potatoes flour sour cream horseradish kosher salt pepper
Viewed: 79 - Published at: 9 years agoIngredients
- 1 1/2 lbs smoked kielbasa
- 6 eggs
- 8 cups water
- 2 tablespoons butter
- 4 garlic cloves, minced
- 4 leeks, white and light green parts only sliced into thin rounds
- 2 baking potatoes, peeled and diced
- 1/4 cup flour
- 1 1/2 cups sour cream
- 1/4 cup prepared horseradish
- kosher salt, & freshly ground black
- pepper
Method
- Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
- Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
- Drain kielbasa, reserving the cooking liquid separately.
- Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
- Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
- Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
- Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
- In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
- Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
- Thin soup with water if needed.
- Peel the eggs and roughly chop them as a garnish for the soup.
