SOUR RYE SOUP
RICH SOUR RYE SOUP
with cured bacon and white vegetable puree
|Portions (1 portion 400ml):||6|
|Price per portion:||3,50 zł|
500 mL PISKOREK rye sourdough
1 small celery
700 g potatoes
Bunch of fresh lovage
Bunch of fresh parsley
4 cloves of garlic
150 g cured bacon
200 g smoked pork rib
18% sour cream
4 bay leaves
3-4 allspice berries
Wash vegetables thoroughly.
TIP: if there is no need to peel, do not do it, vitamins are concentrated in
Put vegetables together with lovage, allspice berries, bay leaf, potatoes and ribs in a 3L pot and pour cold water.
Bring up to boil and then reduce the heat.
Cook until tender – ca. 40 minutes.
After 20 minutes of cooking, remove vegetables from the pot, dry on a draining strainer, then place in a high dish and blend with some butter until smooth, season with salt, pepper and black cumin. Set aside in a cool place.
TIP: if vegetables are too wet, fry the puree in a dry pan. You may add some wheat flour but not too much.
Cut the bacon into small cubes, fry until the greaves become crispy, drain on a paper towel.
Add the rye sourdough starter and fresh squeezed garlic to the boiling broth. Cook for about 2-3 min.
Add salt and pepper to taste.
Serve your sour rye soup with a tablespoon of puree, cream and greaves (without fat). Sprinkle generously with parsley and freshly ground black pepper.
Rich sour rye soup has been integrated into the history of Poland like a white eagle spreading its wings wide over the plains and hills of the country by the Vistula river. It has been one of the most popular dishes of the former Silesia region which used to spread from Tatra mountains to Wroclaw and even further than the capital of the Lower Silesia.
This type of soup is associated with the time of prosperity in the Poland’s history. Enjoy trying this recipe inspired by the said Rich Sour Rye Soup (Polish: Żur Żeniaty). It is simple, belly-filling and extremely tasty.
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