Polish white borsch

Polish white borsch


Butter 2 tablespoons
Smoked Sausage 900g
4 cloves garlic
Leeks 2 stalks
Onion 1 clove
Potatoes 2 pieces
Bay leaf 1 piece
Marjoram 2 stalks
Sour cream 300g
Wheat flour 40g
Horseradish 40 g
Salt to taste
Ground black pepper to taste
Dill 40g
Parsley 20 g
Egg chicken 4 pieces


1. Boil hard boiled eggs and set aside for a while. Dill and parsley, chop, chop the garlic, leeks and onions cut into rings. Peel the potatoes and cut into 2.5 cm cubes.
2. Smoked sausage pour half liter of water in a large saucepan and bring to a boil, reduce the heat to minimum and cook for twenty-five minutes.
3. Pour the resulting broth into a bowl, to the same shift sausage aside, the skillet back on the stove. Add oil, garlic, onions and leeks and cook until softened ten minutes.
4. Pour in the broth, add potatoes, oregano and bay leaves. Boil. Cook for thirty minutes until soft potatoes, then whisk blender until smooth puree.
5. In a separate bowl, whip the cream and flour, add about 100 ml of soup and stir until smooth. Pour the mixture into the soup, stir and cook until thickened about five minutes. Sausage cut into slices 1 cm thick and add to the soup with grated horseradish. Season with salt and pepper, pour into serving bowls and sprinkle with herbs. Decorate eggs cut in half.

Polish white borsch. Recipe: http://wonderdump.com/polish-white-borsch/

Posted in Soups
счетчик для сайта