Off we go then, starting with Bialy Barszcz, a Polish soup made around Easter.
Here's how I made it.
2 smoked kielbasa
1 tablespoon butter
4 cloves garlic
2 small yellow onions
2 sprigs marjoram
1 bay leaf
½ cup sour cream
¼ cup flour
1 tablespoon horseradish sauce
Salt & pepper
2 boiled eggs
Chop up the onions and leek. Also the garlic if you're using fresh. I'm using the ready chopped kind in a jar.
Simmer the kielbasa in some water for about 30 minutes, to make the water all sausagey!
Melt the butter in another pan and saute the vegetables until softened. There's nothing nicer than buttery vegetables in a pan, they smell great.
Add the marjoram, bay leaf, sausagey water and a peeled diced potato to the pan and simmer for 30 minutes again. It'll be reduced and a bit thicker in consistency.
Let it cool for 10 minutes or so and then you can use a blender to blitz it all smooth.
Gently start to heat the soup again. Mix the sour cream with the flour to make a smooth paste.