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Ingredient
Polish Easter Soup
Introduce
Ingredient
2000 ml
Chicken Broth
500 g
Pork Bangers
25 ml
Olive Oil
6 cloves
Garlic, peeled and crushed
20 ml
Origanum
125 ml
Orley Whip
5 ml
Dijon Mustard
10 ml
Kosher Salt
5 ml
Black Pepper
Cooking instructions
* Step 1
Bring the Broth to a boil, add the Pork Sausage. Reduce heat and simmer over very low heat for 15-20 minutes.
* Step 2
When the Sausage is cooked, take it out of the Broth and cut into 1,5 cm slices.
* Step 3
While Sausage is cooking, heat the Oil in a large frying pan or Wok.
* Step 4
Add Potatoes to the Broth and cook for 7-10 minutes or until the Potatoes are soft.
* Step 5
When Oil is hot, add the Pork Sausage slices and Bacon cubes. Cook till all sides are browned.
* Step 6
If doing cooking meat in batches, add all browned meat back into Wok. Add the Garlic and Oreganum to the Wok and cook for 30 seconds.
* Step 7
Add some hot Broth to the pan then scrape with a spatula all the brown bits on the bottom of the pan. Add the content of the pan to the pot with Broth.
* Step 8
Add the Sourdough starter slowly while stirring the dough it to the soup. Make sure to add the starter gradually – trying the soup while you add it, to make sure it’s not too sour for you.
* Step 9
Add the Orley Whip and Mustard. Warm up the soup until very warm. Season the soup with salt and pepper. Serve with hard-boiled eggs.
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