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Polish
Recipe Book
Easter żurek
Preparation time: 200 min
Serves:
6-8
Ingredients:
1 kg knuckle
6 eggs
200 g smoked ribs or bacon/ Polis “boczek” *
1 – 1,5 żurek essence*
4 tbsp double cream
400 g unsmoked sausage
* Available in your local Polish store
Method:
Pour water on knuckle and bacon and cook until soft (bacon/boczek
cook around 1 hour, knuckle 3 hours) and take out from the stock.
Then add to stock not smoked sausage together with Kamis – żurek
and white borsch seasoning and żurek essence. Bring to boil.
Add cream and skinned, sliced knuckle. Serve with sausage and hard
boiled egg.
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