Polish Stew
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.
Ingredients
- 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
Instructions
- 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