Forget the sausage. Add Magda Gessler’s secret ingredient to the Easter soup. It will delight you with its taste

Żurek is most often associated with . This is when the dish of guests on our tables. And although the soup is considered traditional, many people prepare it in their own way. Sausage, smoked bacon and vegetables are usually included in the broth, and sourdough made of rye flour is an obligatory ingredient. However, one addition that he recommends will make the sour soup extremely aromatic and expressive in taste.

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How to make Magda Gessler’s Easter soup? The restaurateur always adds this ingredient

To prepare the perfect Easter sour soup by Magda Gessler, it is worth starting 3 days in advance. The restaurateur recommends cooking it with homemade sourdough. If you don’t have time, buy ready-made sour rye soup of good quality and composition.

How to prepare sourdough for sour soup? Pour 350 g of rye flour into a large pot. Slowly pour a liter of boiling water, stirring until a smooth and lump-free mass is obtained. Add 3 cloves of garlic, 3 bay leaves and 5 pieces of allspice. Cover with gauze and put in a warm place. Stir every day, after three days strain the decoction.

However, home-made sourdough is not the only secret of the perfect sour soup. The secret ingredient that will make the soup expressive and aromatic are dried mushrooms. Real ones are best. Thanks to them, the Easter sour soup will be exceptionally tasty.

Easter soup recipe. The secret ingredient will make it aromatic and expressive

Needed ingredients:

• liter of vegetable broth,
• liter of homemade or store sourdough,
• 5 boletes,
• 250 ml of cream,
• 300 g of white sausage,
• clove of garlic,
• salt, pepper, marjoram and optionally horseradish for taste.

Preparation:

1. On a tablespoon of butter heated in a pot, add 5 previously soaked and cut into smaller pieces boletus mushrooms.
2. Fry for a while, then pour a liter of broth. Cook until the mushrooms soften.
3. Add a liter of sourdough, squeezed garlic clove and marjoram.
4. Put the sausage into the soup and brew for about 20 minutes on the lowest heat. You can also turn off the burner and cover the pot with a lid.
5. After this time, take out the sausage, cut it into slices. Season the soup with cream, salt and pepper.
6. Serve sour rye soup with eggs cut into halves or quarters and fresh parsley. You can add horseradish for flavor.