I got the recipe for sour rye soup from my grandmother. This meat is finger-lickin’ good

Tasty sour rye soup will tempt even the pickiest eaters. Extremely aromatic, perfectly sour and filling, it has been on Polish tables for years both every day and on special occasions. However, in order for it to delight with its taste, it must be properly prepared. We’re talking not only about the cooking time or the spices used, but also about… meat on which the soup is made.

The basis of a good żurek soup is the broth. Most recipes use sausage or bacon to prepare. However, my grandmother reaches for something completely different and that is why her sour rye soup is always full of aroma and distinctive taste.

I have always cooked it with pork. It has the right amount of fat, meat and collagen, thanks to which it builds the flavor of the soup from scratch. During long cooking the meat releases its natural fat, collagen and smoking aroma. Thanks to this, the żurek becomes more essential and its taste deeper and more expressive.

Smoked ribs or bacon can also be an aromatic alternative to smoked pork knuckle. This base, combined with appropriate spices and the addition of white sausage, makes the soup truly finger-licking good. For years, this type of sour rye soup has been my signature dish on the Easter table.

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The stock is the basis on which you can create a tasty soup that is like a feast for the palate. If the base is aromatic enough, simply season the sour rye soup appropriately to retain its slightly smoked aroma, pleasant sourness and distinctive taste.

For this you need the following ingredients:

• 1 kg of smoked pork shank,
• 400 g white sausage,
• 700 ml of sourdough starter,
• 2 liters of water,
• 120 g of carrots,
• 80 g parsley root,
• 80 g of taste,
• 80 g bribe,
• 150 g of onion,
• 2 cloves of garlic,
• 2 bay leaves,
• 6 grains of allspice,
• dried marjoram,
• salt and pepper.

Preparation method:

1. Pour water into the pot. Add bay leaves and allspice. Cook over low heat for 60-90 minutes, until the meat is soft.
2. Add carrots, parsley, celery, leek and onion. Cook everything for another 25-30 minutes.
3. In the meantime, prick it with a fork Put the white sausage into the broth for about 10 minutes to let it burn and release its flavor. After this time, remove it and the cooked shank.
4. Mix the prepared leaven in a jar and add it to the pot in small portions, remembering to stir. Cook over low heat for 5-10 minutes, without bringing it to a strong boil.
5. Add pressed garlic, marjoram and pepper. Season with a little salt if necessary.

Cut the pork shank meat and add it to the soup again. Cut the sausage and put it in a pot or serve separately on plates. Enjoy your meal!