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
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Yeast coulibiac with a pork roll and fried cabbagePreparing:Defrost the rolls one day earlier in the fridge. Prepare yeast dough: combine yeast with sugar and warm milk. Set aside in a warm place for 15 minutes. Put the rest of the ingredients into a bowl. Add the...