with egg, potato dumpling and dill
|Portions (1 portion – 400ml):||6|
|Price per portion:||3,50 PLN|
500 mL PISKOREK WHEAT STARTER
Bunch of fresh lovage
Bunch of fresh parsley
4 cloves of garlic
Bunch of fresh dill
200 g smoked pork ribs
18% cream for soups and sauces
3-4 tablespoons PISKOREK horseradish
2 tablespoons butter
4 tablespoons oil
4-5 allspice berries
TIP: if no need to peel, do not do it, vitamins are concentrated in the peel;)
Put vegetables (except onions), lovage, allspice berries and pork ribs in a pot, pour cold water, bring up to boil and then reduce the heat.
Cook for 30 minutes.
Chop the wheat bun into thick slices, roast each slice in hot oil.
Chop the onion, fry in butter, add to the boiling broth.
Hard-boil the eggs (boil in salted water for 8 minutes).
Add wheat starter and freshly squeezed garlic to the broth. Add salt and pepper to taste.
Finally, add horseradish and mix well. Turn off the cookware.
Serve borscht with egg, cream and dumpling. Sprinkle with dill and freshly ground black pepper.
P.S. Horseradish soup (Chrzanówka) tastes best in Chrzanów;) Get the best wheat buns at Piskorek Bakery;)
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