Żurek – a soup made on the basis of meat broth thickened with sourdough, usually from rye flour, having a characteristic sour taste. A specialty of regional Polish, Belarusian, Czech and Slovak cuisine.
Ingredients:
- 1 l of sourdough for sour rye soup
- 1.5 liters of water
- 4 potatoes
- 1 carrot
- 1 parsley
- 1 onion
- 1/4 celery root
- 2-3 cloves of garlic
- 1 tablespoon of grated horseradish
- 1 tbsp clarified butter or other fat spices:
- 2-3 bay leaves
- 5 balls of allspice
- 1 tablespoon of dried marjoram
- salt,
- ground pepper (to taste) for serving (optional):
- boiled egg
- fried bacon,
- cream sausage 18%
Revithia
This is a very filling soup. It is made of chickpeas boiled in water with previously fried onions. Add some lemon juice and a few drops of olive oil after serving. The soup is prepared in the traditional way or in the oven.
Ingredients
- 250 g chickpeas, dried
- 1100 g water (see variant), plus extra for soaking the chickpeas
- 300 g of onion, cut in half
- 2 – 3 cloves of garlic
- 50 g of olive oil
- 2 bay leaves, dried
- 2 teaspoons of salt
- 30 g of wheat flour
- 20 – 40 g lemon juice, freshly squeezed
- 2 teaspoons oregano, dried
- 1 teaspoon thyme, dried
- 2 sprigs parsley, fresh, leaves only