Kysielnica / Keselica / Kysyłycia soup

Mix yeasts and wheat flour with a small amount of water. Stop when you reach the consistency of sour cream. Then leave the starter dough aside for 2 days in a warm place.

After at least two days pour one liter of water, add 2 glasses oatmeal or porridge oats, stir well and again put aside in a warm place for 1-2 days to ferment.

After two days boil 2 liters of water with garlic, cumin and allspice and laurel leaf.

Strain the fermented starter dough through a sieve and pour into boiling water. Keep stirring and cook over low heat until thickened, then season with salt and black pepper grains.

Glanze finaly chopped onion in frying pan on oil or butter and add it to the keselica soup

Put whole boiled potatoes onto a separate plate or into bowl. Pour grease of butter and glazed onion onto them.
- yeast
- garlic
- cumin
- bay laurel leaf
- allspice
- oatmeal or porridge oats
- wheat flour
- salt
- black pepper grains
- whole boiled potatoes
- oil or butter
- onion

The recipe is from:
Tradycja bar dawniej restauracja "Karczma Łemkowska"
firma: ul. Łagiewnicka 12; Bar Tradycja: Piłsudskiego 105
50-085 Wrocław
[email protected]

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