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Boil the soup greens to achieve a brew. Use the brew to cook the white sausage on very low flame for around 30-45 minutes. Then take the cooked soup greens and the sausage out of the pot. Pour the sourdough into the pot, add spices and cook it. Add the cream. Divide the sausage and eggs cut into quarters onto plates or hollowed loaves of bread and pour it over with the soup.
Ingredients:
1/4 l of wholemeal sourdough,
250 g of soup greens ,
2.5 l of water,
1 spoonful of shredded horseradish,
3 spoonfuls of cream,
several slices of white sausage,
2-5 boiled eggs,
salt,
a clove of garlic,
laurel leaf,
marjoram

The recipe is from:
Karczma POHULANKA
ul. Nrutowicza 64
09-200 Sierpc
Poland
[email protected]
www.mwmskansen.pl

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