Horseradish Soup
This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.
Yield
2 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | millilitres |
water
|
|
| 100 | grams |
chicken legs
smoked, minced |
|
| 50 | grams |
polish kielbasa sausage
sliced finely |
*
|
| 25 | grams |
horseradish root
grated finely |
* |
| 50 | grams |
carrots
sliced |
|
| 2 | each |
potatoes
diced |
|
| 2 | each |
garlic cloves
sliced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
marjoram
dried |
*
|
| 1 | teaspoon |
savory
dried |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 1 | teaspoon |
sunflower oil
|
|
| 4 | each |
quail eggs
hard boiled, optionally |
* |
| 1 | x |
dill weed
chopped finely, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | millilitres |
water
|
|
| 1E+2 | grams |
chicken legs
smoked, minced |
|
| 5E+1 | grams |
polish kielbasa sausage
sliced finely |
*
|
| 25 | grams |
horseradish root
grated finely |
* |
| 5E+1 | grams |
carrots
sliced |
|
| 2 | each |
potatoes
diced |
|
| 2 | each |
garlic cloves
sliced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 5 | ml |
marjoram
dried |
*
|
| 5 | ml |
savory
dried |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 5 | ml |
sunflower oil
|
|
| 4 | each |
quail eggs
hard boiled, optionally |
* |
| 1 | x |
dill weed
chopped finely, for garnish |
*
|
Directions
1 - Cook eggs, optionally. 2 - Pour water into a pot, add chicken, potatoes, carrot, scallion, garlic. Sprinkle ½ teaspoon of salt. Bring to boil and simmer for 5 minutes. 3 - In the meantime fry kielbasa in sunflower oil. 4 - Add kielbasa without fat to the pot. Add horseradish, marjoram, savory, salt and pepper. Cook for 5 minutes. 5 - Garnish with quail eggs, chives and/or dill leaves.
