EASTER SOUR RYE SOUP WITH SAUSAGE
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
6 quail eggs
- Hard-boil quail eggs, cool and peel. Cut bacon, sausages and mushrooms into pieces.
- Heat the stock and add leaven. Season with marjoram, salt, pepper and horseradish.
- Add cream. Fry bacon, sausage and mushrooms in a pan, then put them on plates, pour soup and decorate with quail eggs.