6 Serves
86 Mins
14 g
23 g
27 g
In a large stock pot, bring the vegetable broth to a simmer and add the white sausages, cooking them for 20 minutes.
Ingredients, vitamins, and health benefits
Vegetable Broth
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
460 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a frying pan, heat the olive oil and sauté the finely chopped onion and garlic until translucent.
Add the sautéed onion and garlic to the stock pot, then stir in the rye flour starter (zakwas) to thicken the soup.
Season the soup with salt and black pepper to taste, then simmer for an additional 25 minutes to allow flavors to meld.
White Sausage (Biała Kiełbasa)
Olive Oil
Onion
Garlic
Rye Flour Starter (Zakwas)
Salt
Black Pepper
Vitamin A
51 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
460 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g