Old pedigree soup. Product listed on traditional products
Simple implementation:
2 x knuckle or knee
allspice
Bay leaf
3 tablespoons of marjoram
2 tablespoons of cream
0.5 liters of cabbage acid
1 canvas
Http://www.minrol.gov....
"Acid soup is a traditional dish, cooked mainly in rural areas, known for several hundred years, prepared on the basis of sauerkraut juice, which is always in every kujawska cottage." Cabbage pickling was a kind of ritual in the Polish countryside. They were often accompanied by music and fun, but nowadays, the habits have almost disappeared, but the way the juice has been produced has not changed and the recipe has been preserved in the same way as before. During the cabbage sneaking, a certain amount of acid (juice) has been produced and used to drink and to make soup.A few years ago every housewife tried to use the products in the kitchen so that nothing wasted.Therefore, excess acid from sauerkraut was not poured, But intended for cooking a nutritious acid soup. It is a daily dish, a pile Cheap, made from easily accessible products. Spent on Kujawy since time immemorial, especially from autumn to late spring, that is, when available sauerkraut. It is called acid, in some parts of Kujawy, with acid, cabbage, acacia, cabbage soup or white soup. Occasionally, this soup was called white borscht. At the time of fasting, acid soup was only seasoned with flour, sometimes with cream. Acid soup is usually cooked after family celebrations, when it is often cooked bigos. During cooking of the bigos, the excess of cabbage acid is cast to make the bigos not too sour. On the second day, cabbage acid was used and is a soup to cook acid, which also improves the well-being of participants of the feast of the previous day. The beneficial effect is attributed to the acid and vitamin C contained in the juice. The recipe for preparing the described soup is hard to find in traditional cookbooks. This is a very simple dish, and the recipes are passed from one generation to the next.