Recipe from Winiary's portal.

- leek: 200 g
- butter: 2 tbsp
- flour: 1 tbsp
- bullion or water: 1 glass
- horseradish: 1 tsp
- sweet cream 30%: 50 ml
- salt, pepper

1. Cut leek lengthwise (into strips).
2. Melt the butter in pot, add leek, fry until translucent, sprinkle with flour, add 1 glass of bullion or water.
3. Cook until tender.
4. Add horseradish, cream salt and pepper, then blend it.
5. If served with meatballs then pour sauce on meatballs and stew for 5 minutes.