Żurek
70 min · 795 kcal · Snacks · Eastern European
Eastern European
Łazanki
Polish pasta squares tossed with sauerkraut, dried wild mushrooms, smoked bacon and kielbasa — a hearty one-pan supper from the old Polish-Lithuanian kitchen, traditionally eaten at Christmas or on cold winter evenings.
Method
- Put 5 g of dried porcini in a small bowl, cover with 150 ml hot water and leave to soak for 30 minutes, until fully softened.
- Meanwhile make the pasta. Mound 80 g of plain flour on a board, make a well, break in 1 egg, add a pinch of salt and 1 tsp of water. Work to a stiff dough, then knead firmly for 8 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
- Lift the mushrooms from their liquid, squeeze and chop them; keep the soaking water, leaving any grit behind. Rinse 150 g of sauerkraut briefly, squeeze dry and chop roughly. Put kraut, mushrooms, the bay leaf and the mushroom liquid in a small saucepan, cover and simmer gently for 25 minutes, until the cabbage is soft and almost dry. Discard the bay leaf.
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786kcal
33gprotein
74gcarbs
39gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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