sobota, 25 listopada 2017

The sour rye soup "Żurek" with horseradish

This is very common, tradistional polish soup. Popular as a Eastern breakfast dish and also for everyday dinner.  I love this sour taste, so I prepare it very often. This time, I addend horseradish, that made it taste even better.

You need:
30 dag of smoked streak bacon
2-3 sausages
0.5 liters of soured rye soup in the bottle (In polish: „zakwas na żurek”, „żurek”)
3/4 jar of horseradish (jar = 180 g)
6-8 medium potatoes
Small package of sour cream 12%
1 large onion
1-2 garlic cloves
3 bay leaves, 4 grains of allcpices, dried marjoram, freshly grounded pepper

Cut of the skin from bacon, throw it into a pot with two liters of water. Cut the remaining bacon into several pieces and add to the water. Add crushed garlic, bay leaves, allspices and cook for about 20-30 minutes, until the bacon is tender. At this time peel potatoes and cut them into quarters or eight, depending on the size of potatoes, pour cold water. Peel the onion and cut one half  of onion into a small cubes. Fire another half  over the gas or burn on a dry pan. Take cooked bacon out of the pot, throw the skin and cut the rest into cubes. Put the  potatoes and burned onion, cook untill potatoes are tender. Meantime, cut the sausage into half slices (you can remove the skin before), put on a cold pan and fry for a while. Add chopped onion and bacon and fry together for a while, untill crispy. When the potatoes are almost soft, add sausage with bacon and onion to the soup and teaspoon of marjoram and cook together until potatoes are tender. Then pour soured rye flour and cook on light gas for about 5 minutes, then turn off the gas. In a bowl mix 2-3 tablespoons of cream and about ¾ horseradish jar, tempered by gradually adding hot soup. Pour into the soup, boil for a while, sprinkle with freshly ground pepper and remove from the gas. Żurek tastes the best server another day, after re- heating. Serve it hot with half of hard boiled eggs and a slice of bread.

Enjoy Your meal!

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