Sour sour soup This is one of the most famous Polish dishes. This sour soup is prepared for Flour sourdough or bread that arises in the fermentation process. Some also make sourdough from oatmeal. The name of this dish is probably derived from the former German word “Sūr”, now “sauer”, which can be translated as acidic or skin. The soup can be prepared on both meat and vegetable stocks. But what to add to the Easter sour soup so that it tastes great? In the article below we will check How to make a good sour soup according to Robert Makłowicz.
Easter sour soup must be prepared for sourdough, it usually arises from rye flour, water, a large amount of garlic, allspice and bay leaves. Just pour six tablespoons of flour into a glass or stoneware dish, mix it from 600 ml of boiled water, add peeled garlic and spices. Such a prepared sourdough should be covered with gauze, it should ripen from three to five days.
Another important ingredient in the Easter sour soup is decoction. In one of your programs Robert Makłowicz recommends preparing a soup on a broth from smoked ribs and skin of smoked bacon. If we want to make an extremely thick and filling sour soup, you can also add to it chopped smoked ham and fried smoked bacon. To make the soup extremely aromatic, it is worth adding to it chopped onion and a large amount of marjoram. Horseradish will match the Easter sour soup.
According to Robert Makłowicz, garlic is also a mandatory addition to the sour soup, necessarily in large quantities. He claims that this soup without garlic will be only a “miserable and terrible chest.” It is worth adding that Garlic has antibacterial, antiviral and antifungal effects, it is called a natural antibiotic. Eaten regularly will help to protect the body from colds and flu. In addition, garlic supports the maintenance of normal sugar and cholesterol in the blood.
Mandatory additions to the Easter sour soup are Of course, cooked eggs and white sausage. It will taste great with a slice of fresh sourdough bread. You can also prepare an extremely effective version, i.e. serve sour soup in bread.
For preparation Żurek inspired by the recipe of Robert Makłowiczyou will need:
- 2 liters of water,
- 2 glasses of sour sour sour soup,
- 500 g of smoked ribs,
- a piece of bacon skin,
- 100 g of smoked bacon,
- 4 potatoes,
- 1 onion,
- 4-5 cloves of garlic,
- 1 tablespoons of butter,
- 1 tablespoon of flour,
- marjoram,
- salt and pepper,
- 1 bunch of parsley,
- several boiled eggs,
- 2 tablespoons of grated horseradish,
- White sausage.
Preparation: At the beginning, cook the ribs and fat skin in two liters of water. It will take up from an hour to two. Then remove the rib and bacon from the decoction. Add diced potatoes to it.
Fry the diced bacon and chopped onion in a hot pan. When you browse nicely, add a lot of chopped garlic, be careful not to burn. Pour a tablespoon of flour into bacon, onions and garlic and mix everything.
Add sour sourdough to the decoction. Pour a few ladle of the decoction into the roux, stir, and then pour the whole roux with bacon, onion and garlic into the soup. You can also add horseradish tarts. Add a decent portion of marjoram rocked in your hands, and chopped parsley. Season the ready soup with salt and pepper.
In the original recipe, Robert Makłowicz adds finely chopped eggs, but it is better to leave them in halves for Easter. The ready soup can also be served with the addition of white sausage, it is worth adding it at the end of cooking soup.
Sources: Teragotzie.pl, youtube.com/@przepisymaklowicza, Zadzewiwi.wprost.pl
