White Borscht
A tangy Polish soup made with sourdough starter, sausage, egg, and marjoram
Ingredienti
- salsiccia bianca300 g
- pasta madre di segale per zuppa400 ml
- patata3 pz
- uovo4 pz
- aglio2 spicchi
- panna100 ml
- maggiorana1 cucchiaino
- foglia di alloro2 pz
- sale1 a piacere
- pepe nero1 a piacere
- acqua500 ml
Istruzioni
Cover the sausage with water, add a bay leaf and pepper, and cook for 20 minutes to make a flavourful broth.
Cut the potatoes into cubes and add them to the broth; cook until tender.
Pour in the rye sourdough starter, stirring continuously, so the soup becomes evenly tangy.
Add marjoram, garlic, salt, and a little cream; heat through without allowing it to boil vigorously.
Hard-boil the eggs, peel them, and cut in half.
Serve the soup with slices of sausage, egg, and fresh herbs.
Altre ricette
Bigos
A popular traditional Polish home dish made with sauerkraut, fresh cabbage, pork, well suited for a family menu.
Gzik with Potatoes
A Polish cheese spread with sour cream, radishes, and herbs, served with potatoes
Żurek
A popular homemade dish of Polish cuisine made with rye sourdough starter for żurek, white sausage, potatoes — a great fit for a family menu.
Polish-Style Bake
An open-faced hot sandwich with baguette, mushrooms, cheese, and ketchup