Polish Soups are hearty. Good to have them on Easter Saturday when you have a lot of errands to run before the long holiday weekend. This soup is done in 30 min. When you have everything cleaned and chopped the soup can simmer on the stove for a while.
During my trip through the North of Poland, I discovered their love for soups. Even in the high summer temperatures soups were often on the menu. I cooked several at home.
Recipe for 2:
3 potatoes, 1 large carrot, 50 g celeriac, 2 spring onions
800 ml chicken stock, 2 raw sausages (Bratwurst), 2 hard boiled eggs, 2 tsp sour cream
3 tbsp grated horseradish from a jar, 1 tsp horseradish with cream, pepper, fresh dill.
Chop the veggies and put them into the hot chicken stock. Cook until the veggies are done. Take the sausages out of their skin and put bite size chunks into the soup.
They will take 5 min to get done. Now add the 2 types of horseradish. Finish with seasoning and chopped dill.
Put an boiled egg in each soup bowl and fill the bowl up with soup. Top with a bit of sour cream.
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