with wild garlic and chorizo

Portions (1 portion – 400ml): 6
Time: 40 minut
Difficulty: */***
Price per portion: 3,50 zł

Shopping list:

1.2L water
4 carrots
2 parsleys
1 small celery
Bunch of fresh parsley
10 cloves of garlic
2 onions
300 mL 30% cream
4 – 5 tablespoons wheat flour
200 g chorizo
Wild garlic
Black pepper
4-5 bay leaves



Step 1.
Wash vegetables.

TIP: if there is no need to peel, do not do it, vitamins are concentrated in
the peel;)

Put all vegetables in a pot, pour cold water, add bay leaves and cook for 30 minutes.

After this time, separate the vegetables from the broth.

Step 2.
Mix flour and cream in a cup. Set aside.

Add the wheat starter to the boiling broth, bring to a boil.

Cook for 2 minutes.

Step 3.
Fry slices of chorizo in a pan in some oil, then add to the boiling borscht.

Step 4.
Thicken the borscht with a mixture of flour and cream, season with spices, remember to add a large amount of wild garlic. Boil and then turn off the cooker.

Creamy Garlic soup lifts the mood during autumn rains. It’s a natural energy boots, exceptionally aromatic and what is the most important, it will warm you up. Garlic is a powerful antioxidant, but also a natural antibiotic. Frequent and regular consumption of dishes with garlic will protect you against exhausting colds. And even if you catch a cold, it’s good to use this recipe as often as possible.
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