Peel the potatoes, onions and garlic. Heat the butter in a frying pan. Add finely chopped onions and fry for a moment, making sure the onion does not burn.
Add the onion to the saucepan with boiling broth. Put the chopped potatoes and garlic onto the same frying and fry for a moment. Then add to the broth.
Spice with grated marjoram and boil until the potatoes are soft. At the end of cooking, add horseradish and sour cream to the soup. Spice with black pepper and salt and blend the soup.
Defrost pork rolls and coat them in beaten egg yolk and breadcrumbs. Fry until golden color.
Put the rolls on the top of a thick horseradish soup and sprinkle with frozen parsley.
Enjoy your meal!
- half a cube of butter
- 2 onions
- 5 eggs
- 1.5 liter of vegetable broth
- 160 g of grated horseradish
- 200 g of 18% cream
- 1 clove of garlic
- pork rolls
- bread crumbs
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