Easter white borscht, recipe

 

Ingredients:

500 g of pork with bone (ribs, shoulder blade, pork bones)

500 g of white sausages (raw)

1 set of root vegetables (carrot, parsley, celery)

1 large bulb

100 g of smoked meats (sausage or bacon)

2 pieces of dried porcini mushrooms

2 pcs. bay leaves

5 pcs. allspice-pea

5-7 pieces of black pepper-peas

1 tablespoon of horseradish

2 cloves of garlic

1.5 teaspoons of salt

250 ml of sourdough on wheat flour (optional)

2 teaspoons of dried marjoram

200 g sour cream

Put the washed and cut into pieces pork in a pan, pour 3 liters of water, add salt and cook for about 30 minutes under the lid.

Then add washed and peeled vegetable roots, unpeeled and washed onion, smoked meat, dried mushrooms, pepper, bay leaf. After boiling, reduce the heat, cover and cook for about 1 hour.

Put the white sausages that have been washed and pierced in several places, they should be cooked for about 20 minutes on a low heat.

Add garlic mashed with the end of a knife and grated horseradish. Leave for 15 minutes, then strain through a sieve into a clean saucepan.

If you use sourdough, add it to the broth and boil. Cook for about 2 minutes, stirring constantly.

Pour marjoram and sausages cut into circles (if they were in a natural shell, it does not need to be removed).

Add cooked mushrooms and, if desired, smoked meat and pork cut into pieces. But these will be variations, traditionally white borscht is served only with sausages and a boiled egg.

Season with freshly ground pepper and then add the sour cream: mix the sour cream with 4 tablespoons of cold water, then gradually, one spoon at a time, add the broth (several spoons), and only then pour the seasoned sour cream into the pan. Sour cream cannot be poured immediately into the pan, otherwise it will curdle.

Heat over low heat and serve in a plate with a boiled egg cut in half, if desired, add a spoonful of cheese and garnish with carrot slices.

How many housewives - so many recipes. Some Poles put a piece of fresh cabbage instead of mushrooms, then it turns out white borscht with cabbage. And others advise to use salted cabbage (add a handful to the broth or pour the juice). This option is called white borscht with sauerkraut, although it does not enter the finished dish and is taken out together with other vegetables.

Choose the option to your taste and join the Polish traditions, delicious!

information taken from: https://www.unian.ua/recipes