White Borscht
By chef Gulasch
A delicate creamy soup in the style of white borscht with a boiled egg, potatoes, and a pinch of marjoram.
- 24 min
- total
- Easy
- level
5 min prep · 19 min cook
What you will need
-
Sausage 0.25 pcs -
Potatoes 75 g -
Eggs 1 pcs -
Double Cream 100 ml
-
Onion 0.5 pcs -
Garlic 1 clove -
Marjoram 0.5 tsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍲✨
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Chop the onion and garlic. Peel the garlic and onion and chop them into small dice
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Slice the sausage. Slice the sausage into thin rounds
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Chop the potatoes. Peel the potatoes and cut them into small dice
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Boil the egg. Place the egg into boiling salted water and cook over medium heat for about 6.5 minutes for a soft-boiled egg, then cool it in cold water and peel it
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Sauté the onion. Heat a little oil in a saucepan, add the onion, and sauté over medium heat for about 3 minutes until translucent
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Sauté the sausage and potatoes. Add the sausage and potatoes and sauté over medium heat for about 5 minutes
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Finish cooking the mixture. Add the garlic, cream, and water and cook over medium heat for about 5 minutes, until the potatoes are tender
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Serve. Serve sprinkled with marjoram and with a soft-boiled egg 🍽️✨
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