HORSERADISH SOUP

with egg, potato dumpling and dill

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

Shopping list:

500 mL PISKOREK WHEAT STARTER
1.5L water
Bunch of fresh lovage
Bunch of fresh parsley
4 cloves of garlic
2 onions
Bunch of fresh dill
200 g smoked pork ribs
18% cream for soups and sauces
3-4 tablespoons PISKOREK horseradish
2 tablespoons butter
Wheat bun
10 eggs
4 tablespoons oil
Black pepper
Salt
4-5 allspice berries

Preparation:

 

Step 1.
Wash vegetables

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.
Step 2.
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).

Step 3.
Add wheat starter and freshly squeezed garlic to the broth. Add salt and pepper to taste.

Step 4.
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.

Dumplings are Czech cooking traditions, but the term is also used for potato balls filled with meat or fruit stuffing, or for loafs of bread. In my recipe, I use a wheat bread (bun). This is a very good and tasty bread that can be successfully used as an alternative to Czech dumplings. Karlovarsky dumpling is nothing but a baked bread slices combined with milk, egg and a little flour, by the way. It works well in horseradish soup.

P.S. Horseradish soup (Chrzanówka) tastes best in Chrzanów;) Get the best wheat buns at Piskorek Bakery;)

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