Boil the stock from the pork roil bones. Squeeze the juice out of the sour cabbages and if it is still too sour, wash it with boiling water. Slice it finely and boil till it’s soft. Add peeled and diced potatoes to cabbages, stock and cold meats. Then spice all and boil till it’s soft. Prepare roux from pork fat and flour and pour it cooled to the soup. Boil all again before serving.
This meal was prepared by the Country Homemakers’ Association from Udórz during 5th “Silesian Tastes Festival 2010” in Złoty Potok.