"Zalewajka" Polish Soup

To buy: Mushrooms, Smokes Sausage or beacon Onion, Potatoes sourdough "acid" - "zakwas do żurku", Garlic,

To do:

• 1 liter of water - 4 cups

• 500 g of potatoes - about 4 small (or potatoes cooked "from dinner")

• 500 ml sourdough "acid" - "zakwas do żurku" (for sour rye soup and sour rye soup, for rye flour)

• 150 g jowl or bacon (not necessary)

• 150 g smoked sausage or smoked bacon

• 200 g onions - two pieces of medium size

• 100 g sour cream 18% - about 4 tablespoons (not necessary)

• 3 cloves of garlic - about 15 g

• 500g of mushrooms dried or not

• 3 tablespoons of oil for frying or lard - about 30 ml

Spices and herbs: a tablespoon of marjoram; 3 bay leaves; 3 grains of allspice; half a teaspoon of pepper; flat teaspoon of salt.

Fry the onion + mushrooms cut into pieces. Add to the potatoes that are already in boiling water in a large pot. Fry the sausage or beacon, and add + garlic to them. If necessary, add water. Add spices and herbs. When the potatoes are ready - about 20 minutes after boiling the water, add "sourdough to the sour rye soup". Mix everything. Cook lightly for the next 15 minutes. If desired, add sour cream.

Enjoy!