Ingredients

• 500 g pork with bone (ribs, shoulder, pork bones)
• 1 and 1/2 teaspoons salt
• 1 vegetables
• 1 large onion
• 100 g smoked meat (sausage or bacon)
• 2 pieces dried boletes
• a few peppercorns
• 2 bay leaves
• 5 allspice berries
• 500 g raw white sausage
• 2 cloves garlic
• 1 tablespoon grated horseradish
• optional - 250 ml żur/white beet soup on wheat flour
• 2 teaspoons dried marjoram
• 200 g thick sour cream 18%

Preparation

1. Place rinsed and chopped meat in a large pot, add 3 liters of cold water, salt and cook covered for about half an hour.
2. Then add peeled and rinsed vegetables, unpeeled rinsed onion, smoked meat, dried boletes, pepper, bay leaves and allspice. After boiling, skim, reduce heat, cover and cook for about 1 hour.
3. Add rinsed and pricked in several places white sausage and cook on low heat for about 20 minutes.
4. Add crushed garlic cloves with the knife tip and horseradish. Set aside for 15 minutes, then strain through a sieve into a clean pot.
5. Add the sourdough ferment for white beet soup if using and bring to a boil. Cook for about 2 minutes, stirring occasionally.
6. Add marjoram to the broth, sliced sausage (if the sausage was in a natural casing, there is no need to remove it).
7. Add cooked mushrooms and if desired, diced smoked meat and pieces of pork.
8. Season the soup with freshly ground pepper and thicken with sour cream: mix the sour cream with 4 tablespoons of cold water and then very gradually, adding one tablespoon of soup at a time (add about a tablespoon of soup), only then can the thickened sour cream be added to the pot with soup.
9. Heat on minimal heat and serve with boiled egg, sourdough bread, white cheese.