2 l of chicken stock
200g diced bacon
7 pieces of polish white sausage
1 medium carrot
1 large diced onion
1 tbs parsley
4 Kransky sausages sliced
3 cloves of garlic crushed
2 bay leaf
1 tbs allspice
1 tsp black pepper
2 tbs majoram
1 jar 175g horseradish cream (chrzan tarty)
300ml sour cream
1 tbs butter
hard boiled eggs (1 per serving)

In a large pot saute onion with butter till semi translucent add garlic and saute for one minute.
Add bacon and sausage and saute for 5min.
Add stock and all other ingredients except for sour cream.
Bring to boil and simmer for 30min covered.
Turn off and let it cool for 15min.
Mix sour cream in 4tbs of cold water and slowly add to soup whilst stirring.
Bring to boil again and serve.


Serve with hard boiled and halved egg.