Soups
Czech Blood Soup with Groat Sausage and Onion Roux
A hearty, aromatic Czech blood soup made from groat sausage and a simple onion roux. The sausage is squeezed out of its casing and simmered in stock, while garlic and marjoram give the soup its characteristic flavour. Serve it with fresh bread, or add cooked pearl barley or rice.
Method
01.
Fry the finely chopped onion in the lard, dust it with plain flour and let the flour foam and turn golden. Squeeze the sausage out of its casing, stir it into the onion roux and pour in the stock. Sim…
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