White borscht soup

Polish white borscht during Easter breakfast
  • half cup of wheat flour
  • peel from one slice of wholemeal bread (not obligatory)
  • 2 cloves of garlic - crushed
  • 1 cup of the water
  • 2 liters of broth made with smoked meats (for example boiled lean smoked bacon or sausage)
  • previously made sourdough
  • 1 bay leave
  • 1 clove of garlic
  • 1 medium carrot
  • 2-3 allspice grains
  • 2 tablespoons of freshly grated horseradish
  • 3 tablespoons of thick sour cream (18% fat)
  • 1 spun of marjoram
  • salt, pepper
  • hard-boiled eggs when ready to be served

  1. Pour wheat flour into a clay or cup pot, add pressed garlic and pour over some warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month.
  2. Add your sourdough to broth made with bacon. Do it up to your taste, so that the acidity is OK for your tongue. Add bay leaf, crushed garlic clove, allspice, horseradish, sliced carrots and diced white sausage. Boil the mixture.
  3. Then remove from heat and pour the cream distributed in several spoons of the hot soup. Mix it and season to taste with salt and marjoram.
  4. In the meantime, boil the potatoes separately - otherwise, they become hard and are distasteful.
  5. Cook until soup goes an intense aroma of meats and herbs. Beetroot serve with slices of sausage and carrots; you can also add hard-boiled egg 


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