BORSCH WITH SCALDED WHITE SAUSAGE FROM WĄCHOCK

Briefly cook the sausage in water. Add all spices and the sourdough. After boiling and removing from the fire, pour the cream first mixed with several tablespoons of hot soup. Serve the borsch with pieces of boiled eggs and sliced sausage.
Ingredients:
2 liters of water
white borscht - sourdough
25 grams of steamed white sausages from Wąchock
2 eggs
150 grams of sour cream
1 clove of garlic
1 bay leaf
pinch of marjoram
2-3 grains of allspice
2 tablespoons of grated horseradish
salt


The recipe is from:
Zakład Wyrobów Wędliniarskich Paweł Nowak
ul. Kościelna 12
27-215 Wąchock
Poland
[email protected]
www.wedlinyzwachocka.pl

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