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.
This meal was prepared by Ms Ewa Kucharska from Katowice during the 3rd “Silesian Tastes Festival 2008” in Racibórz.