Żur Kujawski (Polish ryemeal soup)

Prepare a stock with white sausage - it must be blanch for about 20-25 minutes, do not cook! Then take out and leave to cool. After completely cool down cut sausage into half-moons and put into stock. Onions cut into cubes and cut smoked bacon into stripes. Fry in lard. Put everything into the stock. Add the spices and buttermilk, then cook over low heat. Add all the spices and tastes. At the end add cream.
Ingredients:
White sausage,
smoked bacon,
onion, buttermilk,
garlic,
marjoram,
pepper,
salt
allspice,
cream,
flour,
lemon

The recipe is from:
Ośrodek Edukacji Ekologicznej „Wilga”
ul. Leśna 12
87-320 Górzno
Polska
[email protected]
www.wilga.turystyka.pl

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