Easter Sour Rye Soup
Ingredients
- 3 and 1/2 liters water
- 300 g smoked bacon or 500 g smoked pork bones or ribs
- vegetables: 1 onion, 1 carrot, 1 parsley root, 1/4 celery, a piece of leek
- seasonings: 1 teaspoon salt + 1/2 teaspoon pepper, 2 bay leaves, 4 allspice berries, 1 teaspoon dried marjoram
- 500 g white sausage (raw or parboiled)
- 300 g village sausage
- about 500 ml żur (ferment)*
- 250 g sour cream or 125 ml sour cream
- 1-2 teaspoons grated horseradish
Preparation
- Pour water into a large pot, add bacon cut into 2 pieces or rinsed bones or ribs. Place on the stove and bring to a boil.
- In the meantime, peel the carrot, parsley root and celery. Place in the boiled broth, add washed onion and leek.
- Salt, add bay leaves and allspice. Cover and cook for about 1 hour.
- Add white sausage pricked in a few places and cook on low heat for about 15 minutes covered.
- Add village sausage and cook for 10 minutes.
- Add marjoram and żur (add it gradually, tasting the broth at the same time, so the soup is appropriately sour). Cook on low heat for about 10 minutes.
- Remove from heat and after cooling, add sour cream (previously mixed in 1 tablespoon of soup spoon). Finally, season with horseradish.
Tips
Serving suggestion: hard-boiled eggs / bread / potatoes Tips * in stores it is available under the name "żur on ferment", "żur traditional", "żur old Polish", "Lublin", "Silesian", "village" - available in store refrigerators and usually have 1/2 liter capacity. The żur may be less or more sour (e.g. white Lublin borscht is very sour), so it is necessary to add it gradually, tasting the broth.