Ingredients (6 portions):
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.
This meal was prepared by the Vocational School Group from Racibórz during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 3rd place in professional category.