Traditional Polish Easter sour soup with sausage

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Traditional Polish Easter sour soup with sausage

Danie: 4-6 porcji

Ingredients:

1 packaging white Naturrino sausages

1 packaging Sokołów raw smoked bacon

30 g soaked dried mushrooms

1.5 l vegetable or smoked meat stock

300 ml sourdough

100 ml cream

1 tablespoon horseradish

dried marjoram

6 quail eggs

salt, pepper

Preparation

Hard boil and peel quail eggs. Cut bacon, sausages, and mushrooms into pieces. Prepare stock in advance, then heat it up and add sourdough. Mix. Season with marjoram, salt, pepper, and horseradish. Mix again. Whiten the soup with cream. In a pan, fry bacon, sausages, and mushrooms. Put on a plate, pour soup and decorate with quail eggs.