Traditional Polish Easter sour soup with sausage
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Traditional Polish Easter sour soup with sausage
Danie: 4-6 porcji
Ingredients:
1 packaging white Naturrino sausages
1 packaging Sokołów raw smoked bacon
30 g soaked dried mushrooms
1.5 l vegetable or smoked meat stock
300 ml sourdough
100 ml cream
1 tablespoon horseradish
dried marjoram
6 quail eggs
salt, pepper
Preparation
Hard boil and peel quail eggs. Cut bacon, sausages, and mushrooms into pieces. Prepare stock in advance, then heat it up and add sourdough. Mix. Season with marjoram, salt, pepper, and horseradish. Mix again. Whiten the soup with cream. In a pan, fry bacon, sausages, and mushrooms. Put on a plate, pour soup and decorate with quail eggs.