Polish Stew

polish stew

Polish Stew

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Polish Stew, also called żurek, is a soup or stew made from rye flour that is popular in Poland and Ukraine. It is usually made with pork, beef or bacon and potatoes.
Servings: 8
Calories: 315


  • 4 oz rindless rashers streaky bacon
  • 1 lb leg of pork
  • 1 lb braising beef
  • 2 onions
  • 1 lb white cabbage
  • 12 oz chanterelles or other mixed mushrooms
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1 pinch dried thyme
  • 3 tablespoons concentrated tomato puree
  • 8 floz dry white wine
  • 2 cloves garlic
  • salt and freshly milled white pepper
  • sugar


  • Cut the bacon and meat into small cubes. Finely chop the onions. Trim and wash the cabbage and tear it into fairly large
  • pieces. Trim and wash the mushrooms and cut larger ones in half.
  • Fry the bacon until crisp in a large, heavy-based saucepan or fireproof casserole, add the meat and onion and fry over a moderate heat, stirring continuously.
  • Add the cabbage, mushrooms, bay leaf, caraway seeds, thyme, tomato puree and wine. Squeeze the garlic into the stew through a garlic press. Add enough water to cover.
  • Cover the pan and simmer for about 1 hour 10 minutes, then adjust the seasoning.
  • Serve with: boiled potatoes or wholemeal bread.
Calories: 315 kcal
Carbohydrates: 9 g
Protein: 28 g
Fat: 16g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 80 mg
Sodium: 168 mg
Potassium: 718 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 103 IU
Vitamin C: 25 mg
Calcium: 45 mg
Iron: 2 mg
Dishes Stews
Ingredients Beef, Pork, Pork Leg
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