White Borscht with Egg and Sausage
Soups • Russian
Description
Recipe taken from a magazine '1000 Cooking Tips'.
Ingredients
- Krakow Sausage ½ piece
- Chicken Egg 3 pieces
- Butter 2 tablespoons
- Leek 2 stalks
- Garlic 4 cloves
- Salad Potatoes 5 pieces
- Cream 10 fl oz
- Wheat Flour 0 oz
- Grated Ginger Root to taste
- Marjoram to taste
- Bay leaf to taste
- Spices to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Peel the potatoes and cut them into random sticks.
Step 2
Chop the leek and mince the garlic.
Step 3
Boil the eggs hard, cool them, and peel.
Step 4
Cut the sausage into pieces and boil in water for 20 minutes, then remove from the broth to a plate, leaving the broth.
Step 5
In another pot, heat the butter and add the leek and garlic, sautéing for 6–9 minutes until they become translucent.
Step 6
Then add the broth, add the potatoes, bay leaf, marjoram, other spices, salt, and cook covered for 30 minutes.
Step 7
Dissolve the flour in the cream and carefully pour it into the soup, stirring constantly. Cook for another 5 minutes. Serve the finished soup in bowls.
Step 8
Add grated horseradish, halved eggs, and sausage to taste.
Step 9
Sprinkle with herbs on top.
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