John Myers
Ingredients for 4 servings:
- 200 g rye meal
- 3 cloves garlic
- 1 pinch of salt
- 1 pinch(s) of sugar
- 1 handful of porcini mushrooms, dried
- 2 tbsp cream
- 3 eggs, diced (alternatively ribs/bacon or potatoes/carrots)
- Black pepper, freshly ground
- lemon juice
- marjoram
- Allspice
Instructions
Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes
The national dish in Poland
Boil 1 liter of water and let it cool. Place the flour and garlic in a stoneware pot, add a little salt and sugar to taste, the mushrooms, and pour the boiled water over it. Cover the pot with a clean tea towel and place it in a cool place for 3-4 days. The finished sourdough should smell pleasantly sour and not rotten. Combine 500 ml of sourdough with 1 liter of hot water, add some fresh garlic and cream, and bring to a boil. Serve with hard-boiled eggs. You can also add cooked and sliced sausage, ribs, bacon, onions, or boiled potatoes.
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