White borscht with egg and sausage

Peel the potatoes and cut them into random sticks.

Chop the leek and peel and mince the garlic.

Boil the eggs hard, cool them down, and peel.

Cut the sausage into pieces and boil in water for 20 minutes, then remove from the broth to a plate, leaving the broth.

In another heated pot, add butter, leek, and garlic, and sauté for 6-9 minutes until they become translucent.

Then add the broth, put in the potatoes, bay leaf, marjoram, other spices, salt, and cook covered for 30 minutes.

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.

Add grated horseradish, halved eggs, and sausage to taste.

You can sprinkle with greens on top.