Soon Easter, which most Poles celebrate with delicious food. If you also belong to this group, then It’s time to think about the dishes that will be on your table on April 20.
The soup should not be missing on the table in this unique period, there is white borscht. Prepare it according to Ewa Wachowicz’s recipe, And it will definitely taste the whole family. It is better to make a double portion right away because it comes out insanely!
May interest you:
Are you looking for an alternative to white borscht based on traditional sourdough? Try the recipe of Ewa Wachowiczwhich instead of it to prepare a Christmas soup uses bran and flour. This delicious dish can be given to guests for an Easter breakfast or dinner.
Ingredients for Easter borscht:
- Beef decoction with meat – 2 liters
- White sausage – 6 pieces
- White part of the time – 1 piece
- Carrots – 1 piece
- parsley – 1 piece
- Onion 1 piece
- celery – 0.5 pieces
- cream – 0.5 cups
- horseradish root – 1 piece
- Bay leaves – 2 pieces
- marjoram – 1 tablespoon
- wheat bran – 1 tbsp
- Flour – 1 tablespoon
- Lemon juice – 1 tbsp
- black pepper, allspice – to taste
You will also be useful for the administration: Tarts horseradish and parsley that turn up the taste. If you like, you can modify the recipe of Ewa Wachowicz a bit, adding egg or bacon halves. Eat with fresh bread or without it depending on your preferences.
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Start the preparation of Easter borscht with cooking broth. Put the chopped vegetables with horseradish and slightly tanned onion into a still warm decoction. Season with soup with pepper, bay leaf and allspice.
Cover the pot and cook Easter white borscht for about half an hour. Then the vegetables from the soup and the salt subtly. Add white sausage inside, dried marjoram. Cook the soup for 30 minutes, then add bran.
Pour the cream into a bowl, add the flour to it and beat the whole so that it is formed with a uniform consistency. Pour the mixture into white borscht, cut it with lemon juice and boil again. When you find that he is ready, serve it on a plate with chopped sausage, meat, decorated with horseradish and parsley.
