Polish National Good Żurek (ENG)
A dish that cannot be missed on Easter is sour rye soup. loved by Poles, but also noticed by the world, is on the 2nd place of the best soups in the world
INGREDIENTS
1.5 liters of broth or meat stock
400 g smoked pork ribs or bones or smoked or steamed bacon
500 g raw white sausage
500 ml of sour rye soup (sour rye soup, sourdough) from the bottle
2 tablespoons dried marjoram
1 clove of garlic
6 tablespoons 18% or 30% cream (for soups and sauces)
PREPARATION
Boil the broth or broth with the addition of smoked ribs or bones cut into 2 – 3 parts or bacon cut into 4 parts. BAdd the raw white sausage, reduce the heat and simmer for about 20 minutes.
Add the sour rye soup and cook for approx. 10 minutes. In the meantime, add the marjoram and garlic prepared as follows: place the unpeeled garlic in a small pan and roast it for about 10 minutes, then gently crush.
Set aside the soup from the heat. Add the cream and season if necessary with salt and pepper.
oil for approx. 20 minutes. Remove the sausage from the soup, cut it into slices, put it back in the soup pot (part of the sausage can be baked according to the directions below).
Serve sour rye soup with boiled egg and bread
Autorzy:
Piotr Gromadzki
Jakub Kluza
Oliwia Langowska
Maksymilian Schneyer
Jagoda Ulanowska