SOUR RYE SOUP WITH CABBAGE ROLLS

with oyster mushrooms

Portions (1 portion – 400ml): 6
Time: 40 minutes
Difficulty: */***
Price per portion: 3 PLN

Shopping list:

250 mL PISKOREK RYE SOURDOUGH STARTER
250 mL vegetable broth
50 mL milk
8 cloves of garlic
4 onions
2 leeks
6 large leaves of Savoy cabbage
2 tablespoons butter
2 tablespoons honey
50 g dried mushrooms
200 g roasted buckwheat groats
Smoked pepper
Pepper
Salt
5 allspice berries

Preparation:

 

Step 1.
Put dried mushrooms in a saucepan, pour boiling water, cook until tender.

Heat butter with two tablespoons of water.

Boil water with sugar and salt in a low and wide pot. It will serve for blanching cabbage leaves.

Step 2
.
Chop the onion, garlic and leeks, then fry in butter. Divide into two parts, put part in a bowl and leave the other one in the pan.

Add honey, 250 ml of sourdough starter and 250 ml of broth to vegetables in the pan, cook for 10 minutes until the sour soup slightly reduces its volume.

Step 3.

Boil buckwheat groats for 9 minutes in salted water with 50 mL of milk.

TIP: buckwheat groats should not be boiled longer than 9 minutes, after 10 minutes of cooking it will lose valuable minerals and vitamins.

Leave it covered for another 5 minutes (till its gets ready).

Step 4.

Combine the buckwheat groats with the rest of fried vegetables and mushrooms cut into strips.

Wrap “cabbage rolls” by placing a tablespoon of stuffing on the edge of each leaf and rolling the cabbage towards the centre, fold the sides into the roll.

Let your oven heat up to 1900C.

Bake at 1700C for 45 minutes. Add some broth, if necessary.

Step 5
.
Put cabbage rolls on a plate, and pour it over with a sour rye soup. You can add some cream and sprinkle with roasted onion

Groats were an important part of Polish cuisine until the 16th century. After this period, potatoes turned out to be easier to grow and became more popular. Today, groats are returning on our tables “head up high” to put it colloquially. Groats are tasty, healthy and, what is important, they can be prepared earlier and stored in the fridge for several days. With this recipe, in addition to emphasizing the value of groats, I want to show that sour rye soup is not only a great soup base but also a great alternative to fatty sauces. Although the idea may seem to be strange, please believe that sweetness of honey, sourness of sour rye soup and delicacy of cream together with groats is a unique combination of flavours that you will remember for a long time.

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