Zalewajka: Polish Pork and Rye Soup

Step 1

Pat pork dry with paper towels.

Step 2

Dice onion and carrot into roughly equal-sized pieces.

Step 3

Clean mushrooms and slice into 0.25-inch thick pieces.

Step 4

Heat olive oil in large pot over medium-high heat.

Step 5

Working in batches, brown pork on all sides without crowding.

Step 6

Transfer browned pork to a plate.

Step 7

Add onion and carrot to the pot, stir often.

Step 8

Add mushrooms, cook until they release moisture and golden.

Step 9

Pour stock into pot, scraping up any browned bits.

Step 10

Return pork to pot with bay leaves and thyme sprigs.

Step 11

Bring to boil, then reduce heat to low and cover.

Step 12

Simmer for 25 minutes until pork is very tender.

Step 13

In a bowl, whisk rye flour with 0.5 cup cool water until smooth.

Step 14

Slowly pour rye mixture into simmering soup while stirring constantly.

Step 15

Simmer for 5 minutes, stirring occasionally to prevent lumps.

Step 16

Remove bay leaves and thyme sprigs.

Step 17

Taste and season with salt and pepper to preference.