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
2 onions
rye sourdough to condense
sweet cream
boiled eggs
lard to fry
spices – salt, pepper, garlic, marjoram, horseradish

The recipe is from:
Karczma Warmińska
ul. Kościelna 1
11-036 Gietrzwałd
[email protected]

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