Ingredients
2 lb smoked kielbasa
2 T unsalted butter
4 cloves garlic, finely chopped
2 leeks, trimmed,sliced
1 small yellow onion, sliced
2 medium potatoes peeled and cut into 1" cubes
2 sprigs marjoram
1 bay leaf
1 1/2 C sour cream
1/4 C flour
1/4 C freshly grated horseradish
salt and pepper
1/4 C roughly chopped dill
2 T chopped parsley
24 boiled eggs, cut into wedges
Preparation
Boil kielbasa and 8 C water in 6 qt saucepan. Reduce heat to med low; cook to flavor broth about 24 min. Pour liquid and kielbasa into a bowl;reserve. Return pan to med heat. Add buter, garlic, leeks, and onions;cook until soft, about 10 min. Add reserved liquid, potatoes, marjoram, and bay leaf;boil. Reduce heat to med low; cook until potatoes are tender, about 30 min. Discard marjoran and bay leaf;puree soup in blender. Return soup to pot;bring to a simmer. Whisk sour cream and flour in a bowl, add 1/2 C soup, and whisk until smooth. Pour mixture into soup;cook, stirring until thickened. Cut kielbasa into 1/2" thick slices;add to soup along with horseradish, salt and pepper. Garnish with dill, parsley and eggs
