Chocolate with salt

A TV show reminded me of that dish and pulled me right back into my childhood. I just love this sour cabbage soup and I haven't eaten it for over 5 years. Unbelievable.
It's winter in Namibia and although we have a very mild winter this year, I'm still in the mood for winter dishes like soups and braised meat.
We got hold of smoked pork cheek that week and I was wondering anyway, what I will do with it. Traditionally, the polish cabbage soup is cooked with pork ribs, but you can use smocked pork cheek like me or bacon.
And I actually was planing on cooking a lentil soup, what might happen in the next weeks, or a pea soup, but then we watched the already mentioned TV show, where a Polish woman invited for a dinner party and she introduced her guests to her polish roots and traditions. My husband looked at me and wondered about the sauerkraut soup and I promised him, he would love every spoon of it.
The woman in the show served the soup in a small bread like in my picture. In Poland we traditionally serve a sour dough based soup called żurek in such bread bowl, but I like the idea and would say it's good for any hearty soup. Especially if you're one of the persons, who love to dug their bread in a soup, you will love that invention; apart from the very nice presentation of course.
I cooked my soup a day prior, because it tastes better in my opinion, if it stands for a while.

After breakfast the next day I started with the bread. I found the recipe for the bread here (in Polish language). It's a very nice blog, I really like to look in from time to time, especially if I need a reminder of how to cook some of our traditional food.
The bread turned out nice and went well with the soup, but I think I would go for a sour dough bread next time. The reason is just, that I really like the combination and I missed somehow the sour dough taste. But that's just me.
A warning beforehand though: if you're not polish, you're most probably not used to eating cabbage or sauerkraut. That means, the soup will not be easy to digest for you, even with the marjoram and caraway seeds, so rather try the soup on a Saturday for lunch first and check out how well you cope with the cabbage.