CUSTOMIZED TOURS TO POLAND AND BALTIC
Polska Organizacja Turystyczna
American Society of Travel Agents
RDA International Coach Tourism Federation e.V.
Polska Izba Turystyki
Some of the traditional polish recipies
Article Index
Some of the traditional polish recipies
Bigos
Carp by polish art
Dumplings
Gołąbki
Red borsch with ears

All recipes for four persons

ŻUREK (WHITE BORSCH)

Ingredients:

  • 100g rye – flour,
  • half liter of warm water,
  • half liter of milk,
  • soup herbs and ¼ l of water
  • raw beacon or sausage (150g),
  • two cloves of garlic, salt,

Some days before cooking the “right soup”, should be the basis prepared. To do this has to be mixed flour with warm water and put away in a peaceful and warm place. The soured flour soup has a specific sour and nice smell. Now the soup herbs should be about 30 minutes cooked in the water and then took out. To the boiling water should now be added the sour flour – soup with milk, blended al together and boiled again. Flavor with salt and crashed garlic, add fried beacon or sausage cut into pieces. All together leave to boil for about an hour on a small flame. In the end add boiled egg or separately cooked potatoes.



 
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