QiMeal
Zalewajka
Zalewajka · ready in 1 h 39 min · 4 servings · 778 kcal per serving · medium · 15 ingredients
A Łódź-style sour rye and potato soup: rustic, smoky, gently tangy, and rich with pork jowl, kielbasa, and forest mushroom depth.
- Prep
- 35 min
- Cook
- 1 h 4 min
- Total
- 1 h 39 min
- Serves
- 4
- kcal
- 778
- Difficulty
- medium
Ingredients · 4 servings
- 400 gRye sourdough starter, stirred
- 600 gPotato, diced
- 150 gPork jowl, diced
- 200 gSmoked kielbasa, sliced
- 150 gOnion, sliced
- 2 cloveGarlic, minced
- 20 gDried mushroom, soaked
- 120 gSour cream, whisked
- 2Bay leaf
- 4Allspice berry
- 1 tbspMarjoram, rubbed
- 20 gLard
- 1 tspSalt
- ½ tspBlack pepper, ground
- 1400 mlWater, divided
Equipment
stovetop, measuring cup, mixing bowl, fine sieve, chef knife, cutting board, heavy pot, ladle, wooden spoon, whisk, slotted spoon, serving bowl
Instructions
- Gather Ingredients
Measure all ingredients; set out a heavy pot, bowl, sieve, knife, board, ladle, spoon, and whisk, then soak mushrooms in 300 ml warm water. · 30 min
What to look for: Mushrooms are fully submerged and beginning to soften.
- Cook Mushrooms
Simmer soaked mushrooms in their soaking water for 20 minutes, then lift them out, chop them, and strain the dark liquid into a bowl. · 20 min
What to look for: Mushrooms look pliable and the liquid is deep brown and clear of grit.
- Render Meat
Render diced pork jowl in lard over medium heat for 6 minutes, add sliced kielbasa, fry 4 minutes, then lift the meat out. · 10 min
When it is done: Pork jowl is browned and, if checked, reaches at least 63°C / 145°F.
- Sauté Onion
Sauté sliced onion in the rendered fat for 6 minutes until golden, then add minced garlic and cook for 1 minute without browning it. · 7 min
What to look for: Onion is soft and golden, while garlic smells fragrant but not scorched.
- Build Soup
Add diced potatoes, chopped mushrooms, strained mushroom liquid, remaining water, bay leaves, and allspice berries to the pot. · 3 min
What to look for: Potatoes are covered by aromatic liquid with spices floating on top.
- Simmer Potatoes
Boil gently, then simmer for 18-20 minutes until the potatoes are soft but still hold their shape in the broth. · 20 min
What to look for: Potato cubes look tender at the edges but are not falling apart.
- Sour Finish
Whisk rye sourdough starter with sour cream, stir it into the pot, heat gently for 5 minutes without boiling, then return the meat. · 6 min
What to look for: Soup turns lightly creamy and thickens slightly without curdling.
- Season Serve
Season with marjoram, salt, and black pepper, rest for 2 minutes, then serve hot with pork jowl, kielbasa, and potatoes in each bowl. · 3 min
What to look for: Soup is steaming, speckled with marjoram, and evenly filled with meat and potatoes.
Nutrition (per serving)
| kcal | 778 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 64 g |
| of which sugars | 5 g |
| Fat | 51 g |
| of which saturated | 20 g |
| Fibre | 9 g |
| Sodium | 1184 mg |
Nutri-ScoreB
Allergens
Contains: gluten, milk
Ingredient substitutions
Pork jowl
- Smoked kielbasa: Use more kielbasa only if pork jowl is unavailable; the soup will be less fatty and less traditional.
Smoked kielbasa
- Pork jowl: Extra pork jowl keeps the dish pork-rich but reduces the smoked sausage character.
Garlic
- Onion: Use extra onion only if garlic is unavailable; the flavor will be softer.
Sour cream
- Water: Use only to loosen the soup if avoiding dairy; the finish will be less creamy.
Lard
- Sunflower oil: Use only if lard is unavailable; the rendered pork flavor will be lighter.
