Aromatic sour soup for Christmas. It’s filling, so it’s enough for the whole dinner

Żurek is a traditional soup of Polish cuisinealthough its name comes from the German word “sauer”, or sour. It is necessary to make rye sourdough and served hot. It is characterized by a sour taste and often a denser consistency. The most popular additives for sour soup are hard -boiled eggs, white sausage, and less often bacon. Next to horseradish soup and white borscht, it is the most popular Easter soup. Today, however, he has been popularized enough to eat it all year round.

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Ingredients:

• 2 l of meat broth,
• 500 g of white sausage,
• 500 ml of rye sourdough,
• 200 g of smoked bacon in a piece,
• onion,
• 2 carrots,
• 2 parsley roots,
• clove of garlic,
• 3 tablespoons of cream 36%,
• a spoon of dried marjoram,
• bay leaf,
• 1/2 teaspoon of allspice grains,
• 1/2 teaspoon of black pepper grains,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

Additionally:

Method of performance:

Heat the broth on medium heat. Add bay leaf, allspice and black pepper to it. It is good to use a special spice bag to then remove them without a problem.

Finely cut bacon and onion into cubes. Melt bacon in a frying pan first, then add the onion. Fry the whole until golden color.

Add a pan contents to the pot and peeled carrots and parsley.

Then add all the white sausage and cook everything for 30-40 minutes. Remove the spices in the bag and vegetables. You can use these, e.g. for pate.

Pour rye sourdough – dispense it all the time to get the right taste.

Season with marjoram and garlic squeezed by Prague. You can remove the sausage and cut it into slices. You can also leave it entirely and put it on the bottom of the cup for soup.

Remove the sour sour soup out of the heat and pour in the cream, hardening it. Season with salt and pepper.

Serve the soup hot, immediately after preparation, preferably with the addition of hard -boiled eggs. Store the remains in the fridge and use within 3 days.

Source: NowowoPuje.pl