'Żurek bacy' - the shepherd's sour rye soup

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Ingredients:

  • 1 kg silesian-style sausage (kiełbasa śląska)
  • 1 kg white sausage (kiełbasa biała)
  • 1 kg smoked ribs
  • 1 kg bacon
  • 6 - 8 eggs
  • 4 garlic cloves
  • 1 onion
  • 0,5 l dill pickle
  • a bunch of greens
  • 1 cup sour cream (18%)
  • 0,25 kg potato flour mąki ziemniaczanej
  • pepper
  • salt

 

Directions:

Boil the ribs in a pot of water until they are tender. Dice the bacon and add the finely chopped onions, then fry until light golden brown and add to the ribs. Slice the sausages, fry and add to the soup. Pour the dill pickle juice into the boiling soup. Mix the cream with flour and add to the soup at the end of the cooking. Hard boil 6-8 eggs, cut them into quarters and add to the soup. Season with spice and crushed garlic. Garnish generously with greens.

 

The meal was prepared by Wiesław Wróblewski from Skoczów during the 2nd „Silesian Tastes Festival 2007” in Cieszyn.

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