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Number of items: 66

Żur żeniaty (sour soup)

Prepare the stock of ¾ of bacon. Dice peeled potatoes and boil in the bacon stock. Take the boiled out and slice it. Dice the remaining piece of raw, smoked bacon and melt to obtain the fritons, adding iced onion in the end. Add the soft potatoes, fritons, fat and onion to the soup. Pour the sourdough in and boil all. Add garlic grinded with salt. Season with sugar, marjoran and salt.

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

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.

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Żurek - the sour soup in a loaf of bread with mushrooms

Make a traditional soup of stock smoked bones, vegetables (carrot, parsley, celery), sausage and mushrooms. Add rye flour leavening, thanks to with you will get a silky consistency and a alighty sour flavour. Serve in a characteristic hollow' loaf of bread.

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Żur żeniaty (Sour soup)

Make stock out of 3/4 of bacon. Slice it. Cook diced potatoes in stock. Dice finely the other quarter of bacon and render for scratchings. Add chopped onion and simmer. Combine with stock and add sour flour liquid (żurek / zakwas) and bring to boil. Crush garlic with salt and season the soup. Add a little bit of sugar and marjoram to taste. Serve with slices of cooked bacon.

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Rabbit sour soup with potatoes

Cook rabbit meat and offal together with vegetables, allspice and bay leaves. Bone meat and dice, put into stock, add diced carrots and potatoes, season, cook until tender, thicken with flour and water mixture and cream, add vinegar to taste. Serve in bowls with diced or mashed potatoes or rye bread. Garnish with parsley.

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"Żurek Śląski" - the Silesian fermented rye flour soup

Boil the smoked bacon and soup vegetables in 2 l of water to make stock (after boiling, take out the bacon and soup vegetables). Soak the mushrooms in water and parboil them. Cut the bacon, onion and sausage and fry them up. Add the smoked bacon stock with fried up onion, bacon and sausage and parboiled mushrooms and the stock made of them. Add salt, bay leaves, allspice, black pepper, 2 cloves of garlic, and pour in the fermented rye flour. Boil for ca. 20 min., then add marjoram and parsley leaves and continue to boil for 10 min. Check the taste and season to taste. Serve the soup with hard-boiled egg and sour cream.

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Sour soup

Prepare meat and vegetable stock, add diced potatoes, cook. Fry bacon and sausage. Mix flour and sour flour liquid and add it to stock. Season with salt and pepper.

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Sour soup with beans

Cook soaked beans until tender and remove from heat. Rinse smoked bones and cook together with seasoning (salt, pepper, allspice, marjoram) in water for about an hour. Separate bones from meat, put meat back to stock and cook on low heat. Simmer bacon with onion and add to stock. Add sour soup to stock and cook for another 10 – 15 minutes. At the end, add cooked beans and marjoram rubbed with hands.

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Cream sour soup with dill

Boil bone stock, add cream mixed with eggs and flour. Season to taste and sprinkle with chopped dill.

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'Żur Śląski' - Silesian sour rye soup

Boil the ribs in the water until tender, take the meat out and add the crushed or finely chopped garlic and precooked mushrooms. Then pour in the sour rye flour and boil for 20 minutes. After boiling, add the hard-boiled eggs cut into quarters, the diced sausage, herbs and seasoning. Serve with mashed potatoes and fried bacon or with bread.

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Champignon sour soup with noodles

Boil 1 kg of sliced champignons for ½ hour in 2 l of vegetable stock. Blend it and add 30% cream. Season to your taste. Serve the sour soup with croutons, parsley leaves and grated cheese.

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Barley soup with smoked meat

Prepare spareribs stock. Add finely chopped vegetables. Cook together for 20 minutes. Add pearl barley slowly. Cook on low heat for15 minutes. Season with salt, pepper and garnish with parsley.

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