Preparation
10Cooking time
0 год 20 хвReady In
0 год 30 хвLevel
SimplyRating:
/rating_off.png "1 Star")
Loading...
Ingredients
| Sourdough for white borscht (wheat Sourdough about 800 ml) | |
| 4 white sausages | |
| 1 l of vegetable broth | |
| 150 g of smoked bacon | |
| 80 ml of heave cream | |
| 1 tbsp of marjoram | |
| salt/pepper to taste | |
| hard boiled eggs |
White borscht is one of the key dishes on our Easter table. It is an alternative to Żurek or Żur. It is gentler in taste than the soups mentioned at the same time being very flavourful.
Instructions
| 1. Cut the bacon into cubes and then fry it in a heavy-bottomed pot. | |
| 2. Add broth and sausages and cook it for at least 20 minutes. | |
| 3. After that take out the sausages and set aside. | |
| 4. To the broth add the wheat sourdough, marjoram and season it with salt and pepper to taste then boil it. | |
| 5. Por off a small amount of the soup in a bowl or a cup and add the cream. Mix it well and then add it back to the soup. | |
| 6. In Poland we serve it with sliced white sausage and hard boiled eggs. |
Leave a comment