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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place water in a large pan. | 2. Add sausage and bring to a boil over high heat. | 3. Reduce heat to low-simmer and cook, covered, for 30 minutes. | 4. Remove sausage, reserving cooking liquid, and set sausage aside to cool. | 5. Add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer. | 6. In a medium bowl, combine milk and egg. | 7. Gradually whisk in flour and stir until smooth. | 8. Add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base). | 9. Slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened. | 10. Add salt to taste. | 11. Serve with reserved Polish sausage. | 12. May also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polish sausage	1	lb		1477.87	7.3894	63.9201	130.1976
water	1 1/2	1/2		0.0	0.0	0.0	0.0
buttermilk	1	quart		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	1			71.5	0.36	6.28	4.755
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt				-	-	-	-
potato			boiled	-	-	-	-
hard egg			boiled	-	-	-	-
horseradish			prepared	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.