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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse out an earthenware jar or any non-aluminium container with boiling water. | 2. (Note: the aluminium would react with the acidity of the kwas). | 3. Put the flour in the jar and mix to a liquid paste with a little of water. | 4. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water. | 5. Chop the garlic and add. | 6. Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment. | 7. Strain and use as required. | 8. If stored in an airtight container, it will keep for a few weeks. | 9. Heat the stock. | 10. Chop bacon and onion and add to stock. | 11. Simmer for 10 minutes. | 12. Add mushrooms, kwas, cream and garlic. | 13. Season with salt and pepper. | 14. Allow to simmer for 20 minutes and then add potatoes and sausage. | 15. Bring to boil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rye flour	75	g		243.75	51.4725	11.9325	1.665
water	600		cooled	331200.0	7977.6	3297.6	34329.6
garlic	1/4	clove		1.1175	0.248	0.0477	0.0038
vegetable stock	1 1/4	1/4		13.8125	2.5691	0.6629999999999999	0.1934
bacon	100			11676.0	35.84	353.36	1111.32
onion	100			6400.0	1494.4	176.0	16.0
mushroom	1	can		-	-	-	-
kwa	400	ml		-	-	-	-
cream	300		sour	136620.0	3194.7	1683.6	13351.5
potato	5		cooked diced	-	-	-	-
sausage	100		smoked diced	156943.1467	294.8354	6463.6990000000005	14211.0659

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.