How to make an Easter sour rye soup
Żur is an inseparable element of Easter. It is quite a time consuming soup, but it is worth spending time preparing it to eat something really good and traditional during the holidays.
Three white raw sausages, 30 gram of dried mushrooms (preferably porcini mushrooms), Put a few grains of pepper and allspice into the pot, pour one and a half liters of water and cook for about 30 minutes. 80 gram of smoked bacon, cut into small cubes. Chop one onion and four cloves of garlic. Bacon, Lightly fry the onion and garlic in oil. Strain the cooked broth and take out the sausage. Peel the sausage and cut it into slices, and chop the mushrooms finely. Add bacon, onion and garlic to the stock, chopped sausage and chopped mushrooms. We cook everything for about 20 minutes. Pour cup of sweet cream 36 interest, season with salt to taste, pepper and marjoram. Hard-boil two eggs. After cooking, peel them and cut them into quarters. Serve the ready sour soup warm, together with the pieces of the egg.