Composition:
●starter culture (0.5 l),
●sausages (Krakow, home), brisket (each 250 g)
●sour liquid (250 ml)
●potatoes (one large),
●carrots,
●onions (2 PCs.)
●garlic, Bay leaf, roots of cilantro, parsley and celery, cloves, dried garlic,
●marjoram (2 tbsp),
●dill (0,5 V. L.),
●pepper,
●salt;
for the starter:
●rye flour (0.5 cups),
●black bread (1 small piece),
●boiling water (2/3 Cup),
●cold boiled water (0,5 l).
Preparation starter
In a big jar pour the flour, pour boiling water and stir well (to avoid lumps). Then gradually pour the cold water, stirring all the time. Add broken bread. Loosely cover jar with lid or tie the gauze. Put to ferment in a warm place for 46 days. Yeast to stir 12 times every day.
When you have finished the starter soup is cooked immediately!
Cooking
In a pot of water (1.5 l) download 2 sausages, onion, cloves, Bay leaves, half sliced carrot, dried roots of parsley and celery, fresh roots of coriander. Add salt and leave to just lightly boiled for about 30 minutes. Diced sausage, finely onion and garlic.
After 15 minutes add finely porezanuyu potatoes. Pour the oil in a frying pan, add the onion and carrots immediately. One of the features of the recipe allows you to fry all together, not as individuals. In addition, Luka always immediately add the pepper. Give a little set, put the sausage, smeezy, add the broth, marjoram (it is put into a dish twice), garlic and dill – all for half of what it was. Stir and pour into the pan, after removing all the vegetables and knsu. Remove and slice the sausages.
Bring to boil, add sausage, sour cream, yeast, marjoram (second time), dill and garlic, and, if available, hell. Smeezy, pour Zurek on plates, always with a boiled egg.
Where to enjoy
The Agriturismo “Valeria”
Prokopenko Natalia
+375 (29) 797-75-26
+375 (29) 795-48-58
simkap@yandex.by, prokopukn@gmail.com
The Brest region., Kamenetsky rn, D. Kaschak, d. 18
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