Creamy Easter Borscht

Begin by filling a large vessel with water, kielbasa, and two whole cloves of garlic. Place the pot over high heat and bring the mixture to a rolling boil, then gradually decrease the heat to a medium setting. Allow the contents to simmer for 30 minutes.

Next, remove the sausage from the pot and pour the cooking liquid into a separate container. Cut the sausage into bite-sized pieces, then discard the garlic cloves.

In the same pot, melt a generous amount of butter over medium heat. Add sliced leeks and onion along with minced garlic, and cook the mixture until the vegetables are tender, stirring occasionally. This should take around 5 minutes.

To create a smooth purée, transfer the cooked vegetables and about half a cup of reserved cooking liquid to a blender. Fill the blender halfway, then cover it and hold down the lid with a potholder to prevent splashing. Pulse the blender a few times until it reaches your desired consistency, adding more water as needed to achieve the right texture.

Once you've blended the vegetables, pour the purée back into the original pot. Repeat this process with any remaining vegetables to ensure everything is well incorporated.

Add the remaining cooking water and bay leaves to the vegetable purée, then bring the mixture to a simmer over medium heat. Remove the bay leaves once they're tender.

In a separate bowl, whisk together sour cream and flour until you have a smooth paste. Gradually add this mixture to the soup, whisking continuously until it thickens.

Stir in some chopped fresh dill and a splash of vinegar, then season the soup with salt and pepper to taste.

Finally, divide the cooked sausage pieces and chopped hard-boiled eggs among individual bowls. Ladle the soup over the top of each serving to create a hearty and satisfying meal.