Ingredients

• 1 tablespoon butter
• 1 onion
• 1 clove of garlic
• 200 g smoked ribs or smoked pork bones
• 1.25 liters broth
• 4 potatoes
• 3 raw white sausages
• 1 tablespoon marjoram
• 2 teaspoons horseradish (or to taste)
• 100 ml sour cream

to serve

• hard-boiled eggs
• chives

Preparation

1. In a pot with a thick bottom, sauté the diced onion in butter until translucent. Add the grated garlic, mix, and fry together for a moment.
2. Pour in hot broth, add the smoked ribs or smoked pork bones, and bring to a boil.
3. Add the peeled and diced potatoes, the rinsed raw sausage (whole), and marjoram. Season with salt and pepper, reduce heat, and cook for about 20 minutes covered on low heat, until the potatoes are tender.
4. At the end, add horseradish and remove from heat after bringing to a boil. Season the soup with sour cream (gradually, first thinning the sour cream with a few tablespoons of soup). Serve with eggs and chives.