Warmian sour flour-based soup with white sausage
Smoked sausage cut in small stripes and with cut onion fry on the pan, afterward add to hot bouillon. Boiled before white sausage cut in slices and add to bouillon. Add rye sourdough at the same time check if soup is not too thick, boil for 10 mins. At the end of boiling season soup with grinded horseradish, cut garlic, marjoram, pepper, salt and cream. Soup serve with boiled egg.
2 l bouillon from bones
1 kg white sausage
1 kg smoked sausage
rye sourdough to condense
lard to fry
spices – salt, pepper, garlic, marjoram, horseradish