Update date: 10 October 2013

Zalewajka (plain potato soup with rye flour, cream and garlic)


  • 2 glasses sour wholemeal rye
  • flour liquid (zakwas żurowy)
  • 20 dag smoked bacon
  • 20 dag Polish sausage
  • 1 onion
  • 1 kg potatoes
  • 1 glass cream
  • allspice
  • bay leaves
  • pepper
  • salt
  • sugar
  • marjoram
  • dill


Wash, peel and dice potatoes. Cook them in about 3 l of boiling water adding allspice, bay leaves and marjoram. In the meantime, chop and render bacon, add chopped onion and simmer everything together. Dice sausage and add to boiling soup. When potatoes are soft, add bacon scratchings with onion, sour flour liquid and dill. Bring to boil, remove from heat, thicken with cream, add salt, sugar and pepper to taste.



This meal was prepared by the Farm Homemaker’ Association from Udórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz. The Team won 3rd place in amateur category.