Ingredients with Measurements:
- 1 lb. of smoked sausage
- 1 lb. of potatoes
- 1 onion
- 2 cloves of garlic
- 1 tbsp. of caraway seeds
- 1 tbsp. of marjoram
- 1 tbsp. of paprika
- 1 cup of sourdough bread
- 6 cups of water
- 1 cup of sour cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Grater
Step-by-step instructions:
1. Begin by peeling and dicing the potatoes into small cubes. Set aside.
2. Cut the smoked sausage into small pieces and set aside.
3. Finely chop the onion and garlic and set aside.
4. In a large pot, add the water and bring it to a boil.
5. Add the diced potatoes, chopped onion, garlic, caraway seeds, marjoram, and paprika to the pot.
6. Reduce the heat and let it simmer for 20 minutes or until the potatoes are soft.
7. Grate the sourdough bread and add it to the pot.
8. Add the smoked sausage to the pot and let it simmer for an additional 10 minutes.
9. Remove the pot from the heat and let it cool for a few minutes.
10. Add the sour cream to the pot and stir well.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- You can use any type of sausage instead of smoked sausage.
- You can use any type of bread instead of sourdough bread.
Variations:
- You can add chopped mushrooms to the pot.
- You can add chopped bacon to the pot.
- You can add chopped hard-boiled eggs to the pot.
Tips and tricks:
- Make sure to simmer the soup on low heat to prevent it from burning.
- You can add more water if the soup is too thick.
- You can add more sour cream if you prefer a creamier soup.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side of rye bread.
Suggested side dishes:
Serve with a side of sauerkraut or pickles.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, add more bread.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tylżycki Żurek is a traditional Polish soup that is made with sourdough bread and smoked sausage.
Flavor profiles:
Tylżycki Żurek is a hearty and flavorful soup that is slightly sour and spicy.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Polish