Zalewajka

 

Ingredients

  • Polish Kielbasa - 2 pieces, about 20cm long each
  • 100-200g Dried porcini mushrooms
  • 1 Onion (medium size)
  • 3 cloves of garlic
  • 2 Bay leaves
  • 5 Whole grains of allspice
  • 3 Russet potatoes
  • 2 TBSP Sour cream (or heavy cream, or cream spread)
  • 1-2 tsp Grated horseradish 
  • 1/2 lemon
  • Salt, Pepper
  • Marjoram (optional)
  • 1 TBSP flour

Procedure

  1. Cut sausage into big chunks, cut onion in halves, peal garlic, rinse mushroom. Put them in big pot. 
  2. Add to pot bay leaves, and allspice berries.
  3. Add 3L water to pot. Set flame on high flame and wait for water to boil.
  4. Peal potatoes, cut into thick slices, put into boiling soup. 
  5. Turn the flame to low and keep simmering for about 10 minutes till potatoes are soft.
  6. In a bowl, mix well 1 TBSP flour with 4 TBSP water. Slowly add to the pot while stirring the soup.
  7. Add 2 tsp of salt to soup. Check taste, add more if needed.
  8. Add 2 tsp of horseradish. Check taste, add more if needed.
  9. Add lemon juice from half a lemon to soup. Check taste, add more if needed.
  10. In a bowl, add the sour cream. Take some soup from the pot and add to the bowl to mix well with the sour cream. Add the mix to the pot.
  11. Optional: add pepper and marjoram to taste.



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