Borsch white very easy

  • Stopień trudności

    Bardzo łatwy


(of the ingredients coming out about 5 servings of soup)
  • weisswurst-40 grams;
  • lightly smoked sausage -20 grams;
  • eggs, 1 pce. on a plate;
  • 2 large cloves of garlic;
  • 5 tablespoons of cream;
  • tablespoon flour;
  • approx. 0.5 l starter or citric acid;
  • spices (4 bay leaves, salt, pepper, 1 tablespoon + 1 teaspoon Marjoram, Vegeta)


Sausages pour water (approx. 2.5 litre) and cook it-ok. 15-20 minutes from boiling Remove sausage. To broth add spices, garlic cut into slices and sourdough (if you do not have it, we add the citric acid)-reply yet. Mix flour and cream (connect and then add the broth and again mix), add to soup. Strain the Borsch and add an extra teaspoon of Marjoram.

Boil the eggs hard boiled and cut into time with sausage. Distribute to the plates and pour over the soup. For the tightening of flavour you can add raw grated horseradish.

Borsch recipe by my mom, who has always been for me a teacher
tradition. And it is these small things, like a lamb on the Easter table, sharing your egg, the traditional Polish soup sourdough, eating the baby (named after their shape-narrow at the top, at the bottom), or the breaking of the eggs (which wins the egg has the hardest shell) on this tradition to make up. I share my "piece" of tradition and wish you bon appétit!

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