Magda Gessler always adds to the Easter sour soup. The taste is unattractive

It is hard to imagine Easter without a sour soup – this traditional Polish soup is extremely filling and aromatic, its taste resembles moments of childhood. In Poland, it is very popular, and the ways of preparing it are different. However, there are tricks that are worth using if we care about the best effect. In today’s article we will present the secret of the most famous Polish restaurateur – Magda Gessler Easter sour soup He is second to none.

How can it differ Magda Gessler Easter sour soup from other versions of this soup? This may be surprised by many people – a well -known restaurateur and television star adds mushrooms to a traditional soup, with a special indication of the prue. In her opinion, it is an ingredient that perfectly emphasizes the taste of the soup and gives it an additional mushroom aroma. Mushrooms can of course be frozen or dried, in the latter case, do not forget to soak them earlier.

Check the recipe for the exceptional sour soup Magda Gessler:

Ingredients:

• 350 grams of wholemeal flour,
• 1 liter of water,
• 3 cloves of garlic,
• 4 bay leaves,
• 6 balls of allspice
• 5 mushrooms (plots),
• 1 tablespoon of butter,
• 1 liter of vegetable broth,
• 3 eggs,
• 350 grams of white sausage,
• parsley,
• Salt, black pepper, marjoram.

Start by preparing homemade sourdough. Pour the flour into a large jar, pour hot water, mix so that a homogeneous mass is formed. Add garlic cloves, allspice and bay leaves. Cover the jar with gauze, set aside for 2-3 days, mix once a day.

Prepare sour soup. Put the butter in a larger pot, dissolve. Put the chopped mushrooms, fry and pour the broth, cook them until tender.

Add the strained sourdough and a clove of garlic to the broth and mushrooms (squeezed by the press). Season to taste.

Serve the sour soup with chopped hard -boiled eggs and a scalded sausage cut into thick slices.

Magda Gessler has no doubt – One of the popular supplement in Polish cuisine should not be added to the sour soup. I am talking about cream. Although it is usually added to the thickening of the soup and alleviating its taste, according to the restaurateur in the case of Żuru this is not a good idea.

What is the belief that the cream is unnecessary in this case? Magda Gessler claims that a real sour soup should have a distinct tastewhich there is no need to alleviate.

Source: NowowoPuje.pl