EASTER SOUR RYE SOUP WITH SAUSAGE

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EASTER SOUR RYE SOUP WITH SAUSAGE
40 minutes
4-6 people
easy
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easter-sour-rye-soup-with-sausage.pdf (504.25 KB)
Ingredients

1 packaging Sokołów “Naturrino” white sausages
1 packaging Sokołów raw smoked bacon
30 g soaked dried mushrooms
1.5 litres of vegetable or smoked-meat stock
300 ml rye leaven
100 ml sour cream
1 tablespoon horseradish
dried marjoram
6 quail eggs
salt, pepper
 

Preparation
  1. Hard-boil quail eggs, cool and peel. Cut bacon, sausages and mushrooms into pieces. 
  2. Heat the stock and add leaven. Season with marjoram, salt, pepper and horseradish. 
  3. Add cream. Fry bacon, sausage and mushrooms in a pan, then put them on plates, pour soup and decorate with quail eggs.