Polish Easter soup Recipe
|Serves||Preparation Time||Cooking Time|
15 Minutes (if sourdough is ready)
- 1/2 cup wheat flour
- 2 cloves of garlic- crushed
- 1 cup of water
- 2 litres of broth made with smoked bacon or sausage
- Diced white sausage
- 1 bay leaf
- 1 clove garlic, pressed
- 1 medium carrot
- 2-3 allspice grains
- 2 tbsp (tablespoons) of freshly grated radish
- 3 tbsp of thick sour cream
- 1 spoon of marjoram
- salt, pepper to taste
- 4 hard-boiled eggs when ready to be served
Pour wheat flour into a clay pot, add pressed garlic and pour over some warm water.
Mix it with enough water to form a slurry, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sour smelling sourdough.
Add this sourdough to broth made with bacon or sausage.
Add bay leaf, crushed garlic, allspice, grated radish, sliced carrots and diced white sausage.
Boil the mixture.
Remove from heat and mix it with the thick sour cream.
Season with salt and marjoram, as needed.
In the meantime, boil the potatoes separately.
Cook until soup gets an intense aroma of meats and herbs. Add hard-boiled egg when ready to serve.
Serving Size 521.6 g
|Calories||358||Calories from Fat||304|
|Total Fat||33.8 g 52%||Saturated Fat||10.4 g 52%|
|Trans Fat||0.0 g||Cholesterol||69 mg 23%|
|Sodium||478 mg 20%||Potassium||613 mg 18%|
|Total Carbohydrates||40.2 g 13%||Dietary Fiber||4.5 g 18%|
|Sugars||11.0 g||Protein||14.3 g|
|Vitamin A||37%||Vitamin C||59%|
* Based on a 2000 calorie diet .
Nutritional details are an estimate and should only be used as a guide for approximation.
The sourdough as in the recipe can be poured into jars or bottles and stored for a month.