Biały barszcz z kiełbasą (Drukuj)

Tradycyjna polska zupa na zakwasie żytnim z kiełbasą i jajkami, doskonała na rozgrzewający, sycący posiłek.

# Składniki:

→ Meats

01 - 200 g smoked sausage, sliced

→ Vegetables

02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 2 medium potatoes, diced
05 - 1 carrot, diced
06 - 1 liter vegetable or chicken broth

→ Spices

07 - 1 teaspoon dried marjoram
08 - Salt and pepper to taste

→ Other

09 - 200 g sour rye flour (zakwas)
10 - 4 hard-boiled eggs, halved
11 - Fresh parsley for garnish

# Kroki wykonania:

01 - In a large pot, sauté the onion and garlic until translucent.
02 - Add the sliced sausage, potatoes, and carrot; cook for about 5 minutes.
03 - Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
04 - Stir in the sour rye flour and marjoram, cooking for another 10 minutes to allow the flavors to meld.
05 - Season with salt and pepper to taste.
06 - Serve hot, garnished with halved hard-boiled eggs and fresh parsley.

# Uwagi:

01 - For a vegetarian version, replace sausage with smoked tempeh and use vegetable broth.
02 - Serve with crusty bread for a complete meal.

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