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Episode 221 - Remigiusz Rączka travels along the Silesian Flavors Culinary Trail. At the Pod Ratuszem restaurant in Częstochowa, he prepares Częstochowa pea soup and rabbit stewed in wine. Ingredients below: Częstochowa pea soup split peas – 0.5 kg smoked bones – 20 dag bay leaf – 2 pcs. allspice – 5 pcs. smoked bacon – 2 slices spicy sausage – 2 pieces onion – 1 piece carrot – 2 pcs. potatoes – 5 pcs. garlic – 2 cloves marjoram – 2 tablespoons savory – 0.5 teaspoon salt, pepper – to taste butter – 1 tablespoon wheat flour – 2 tablespoons Rabbit stewed in wine rabbit legs – 2 pcs. butter – 7 dag dry white wine – 250 ml carrot – 2 pcs. onion – 1 piece bay leaf – 1 piece allspice – 2 pcs. sweet paprika – to taste salt, pepper – to taste