Polish White Borscht
A tangy Polish sour soup made with fermented rye starter, sausage, egg, and marjoram.
Ingredients
- white sausage300 g
- rye sourdough starter for soup400 ml
- potato3 pcs
- egg4 pcs
- garlic2 cloves
- cream100 ml
- marjoram1 tsp
- bay leaf2 pcs
- salt1 to taste
- black pepper1 to taste
- water500 ml
Instructions
Cover the sausage with water, add bay leaf and peppercorns, and simmer for 20 minutes to make a flavorful broth.
Dice the potatoes, add them to the broth, and cook until tender.
Pour in the fermented rye starter while stirring so the soup turns evenly tangy.
Add marjoram, garlic, salt, and a little cream; heat gently without a hard boil.
Hard-boil the eggs, peel them, and cut in halves.
Serve the soup with sausage slices, egg, and fresh herbs.
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