Woazsupp’n (Polish Soup)

For the Woazsupp’n, soak dried mushrooms in a little warm water. Cut bacon into small cubes, chop spring onions very finely and fry both lightly in hot clarified butter. Sprinkle in cornmeal, stir through, quickly pour in hot beef broth. Add soaked mushrooms and water and let everything boil down for at least 20 minutes.

In the meantime, stir repeatedly so that the soup does not stick. Adjust the desired thickness of the soup by adding more soup or by letting the soup boil down. Stir the sour cream into the soup, let it boil again and season with salt and pepper. Sprinkle with chopped chives before serving.

Preparation Tip:

Instead of bacon, you can also serve vegetables cooked firm to the bite, such as peas, carrots, etc., or small cubes of smoked meat. If you want to get closer to the original recipe, cook the soup more as a porridge and pour sweet or sour milk instead of soup.

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