Warming, simple horseradish soup. Perfect for Easter with the addition of white sausage and eggs.
- 1 large onion
- 1 pc of the white part of the leek
- 2 tablespoons of oil
- 500g of white sausage
- 1/2 pcs medium celery root
- 1 pc parsley root
- 5 pcs of potatoes
- 1 clove of garlic
- 120g grated horseradish (can be from a jar)
- 1 bay leaf
- 3 grains of allspice
- salt, pepper
- additionally parsley, egg
Peel the vegetables and wash them. Dice the onion, leek into half-slices. Dice the parsley, celery and potatoes into large cubes.
Heat the oil in a pot, add the onion and leek, and sauté.
Add the sausage, bay leaf and allspice. Pour it all over with 1.5 liters of warm water. Simmer for 15 minutes.
Then add the parsley, celery and potatoes. Cook until tender, about 20 minutes. Take out the sausage, leaf and allspice.
Add horseradish and garlic to the soup. We mix everything.
Season with salt and pepper and bring to the boil. Serve the soup with white sausage and eggs. Sprinkle with parsley.
Enjoy your meal!