Goral kwasnica with porcini mushrooms and bacon

8 servings

180 minutes

Kwasnica - kwasnica or kwasnica. A dish of Polish cuisine, traditionally prepared in the Carpathians. The harsh mountain climate is conducive to rich and hearty hot meals. In 2006, kwasnica was included in the Register of Traditional Polish Dishes. This is a recipe for a simple and hearty soup. It vaguely resembles our shchi, but is closer to eintopfs.

Energy value per serving

• Calories: 645.6
• Proteins: 30g
• Fats: 49.4g
• Carbohydrates: 22g

Ingredients

• Smoked pork ribs: 500 g
• Beef shoulder: 500 g
• Bacon: 200 g
• Cabbage juice: to taste
• Onion: 2 head
• Sauerkraut: 500 g
• Potato: 500 g
• Garlic: 3 clove
• Dried porcini mushrooms: 100 g
• Salt: to taste
• Ground black pepper: to taste
• Bay leaf: to taste

Cooking steps

1. Soak the dried white mushrooms. Let them steep, then rinse well to remove sand and dirt.

   Required ingredients:

   • Dried porcini mushrooms: 100 g

2. In a sufficiently large container, place the beef shoulder (with bone) and pre-cut smoked pork ribs. Pour water above the meat level and simmer on low heat (periodically skimming off the foam) at a minimal boil for 2 hours. At the end, add black pepper and bay leaf to taste. Be careful with salt — it is usually present in smoked products, cabbage, and bacon. Salt only at the end to taste.

   Required ingredients:

   • Beef shoulder: 500 g
   • Smoked pork ribs: 500 g
   • Ground black pepper:  to taste
   • Bay leaf:  to taste
   • Salt:  to taste

3. After 2 hours, take out the meat, cut it off the bones (in that time the bones will come out on their own) and cut it into portions. Put the meat back in the broth and set it on low heat. Or do not remove the bones if you want to decorate the finished dish.

   Required ingredients:

   • Beef shoulder: 500 g
   • Smoked pork ribs: 500 g

4. Add mushrooms to the broth.

   Required ingredients:

   • Dried porcini mushrooms: 100 g

5. Finely chop the bacon, onion, and garlic. Place the bacon in a pan and wait for the fat to render, then add the onion and garlic and sauté the mixture until golden (this can be started 20 minutes before the broth is ready).

   Required ingredients:

   • Bacon: 200 g
   • Onion: 2 heads
   • Garlic: 3 cloves

6. Add fried bacon, onion, and garlic to the broth. Cook for 5 minutes.

   Required ingredients:

   • Bacon: 200 g
   • Onion: 2 heads
   • Garlic: 3 cloves

7. Add sauerkraut to the soup and pour in the juice from the cabbage. Decide how much juice to add based on how much acidity you want in the final dish. Cook until the cabbage is half done.

   Required ingredients:

   • Sauerkraut: 500 g
   • Cabbage juice:  to taste

8. Add diced potatoes and cook until the potatoes are done. Check for salt. Add salt if needed.

   Required ingredients:

   • Potato: 500 g
   • Salt:  to taste

9. The soup is ready. The consumption principle is similar to our shchi — with sour cream or without.