Horseradish soup with white sausage meatballs
A Polish Easter classic with an interesting twist — white sausage served in the form of meatballs.
Preparation: 2h 30 min
Easy
Preparation: 2h 30 min
Easy
Ingredients:
- 2000 g water
- 1 g ground black pepper
- 1 g allspice
- 2 g marjoram
- 1 g bay leaves
- 125 g Onion, raw
- 200 g Horseradish, raw
- 5 g garlic
- 6 g salt
- 50 g butter
- 240 g chicken eggs, whole
- 100 g Milk, 2.0% fat
- 50 g Oil, rapeseed
- 150 g Celeriac
- 300 g Potato, long stored
- 150 g parsley root
- 500 g white sausage
Method of cooking:
- Add 500 grams of raw white sausage, peeled from its casing and cut into smaller pieces, to the mixing bowl. Mince for 20 seconds at a speed of 20 rotations. Transfer the contents to a bowl and set aside. Wash and dry the mixing bowl.
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