White borscht with egg and sausage
3 servings
45 minutes
Recipe taken from the magazine "1000 tips for the cook.
1
Peel the potatoes and cut them into random sticks.
- Potato: 5 piece
2
Chop the leek and peel and mince the garlic.
- Leek: 2 stems
- Garlic: 4 cloves
3
Boil the eggs hard, cool them down, and peel.
- Chicken egg: 3 pieces
4
Cut the sausage into pieces and boil in water for 20 minutes, then remove from the broth to a plate, leaving the broth.
- Krakow sausage: 0.5 piece
5
In another heated pot, add butter, leek, and garlic, and sauté for 6-9 minutes until they become translucent.
- Butter: 2 tablespoons
- Leek: 2 stems
- Garlic: 4 cloves
6
Then add the broth, put in the potatoes, bay leaf, marjoram, other spices, salt, and cook covered for 30 minutes.
- Potato: 5 piece
- Bay leaf: to taste
- Marjoram: to taste
- Spices: to taste
7
Dissolve the flour in the cream and gently pour it into the soup, stirring constantly. Cook for another 5 minutes. Pour the finished soup into bowls.
- Wheat flour: 0.3 glass
- Cream: 1.5 glass
8
Add grated horseradish, halved eggs, and sausage to taste.
- Grated horseradish: to taste
- Chicken egg: 3 pieces
- Krakow sausage: 0.5 piece
9
You can sprinkle with greens on top.
- Green: to taste