Pour off and discard the fat from the pot. Add in the standard soup veggies herbs and spices white sausage and hard boiled egg for garnish and you have Zurek.
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Polish Easter Soup Zurek Polish Easter European Cuisine Food
Wash peel and cut 2 medium sized onions and wloszczyzna 1 carrot half of a parsley quarter of a leek and small.
Polish Soup Recipes Zurek. The base for the soup is water that has soured with rye flour so if youre making it from scratch you need to start days in advance. After 30 minutes add sausages and potatoes. Press a well in the middle and add the natural sourdough and the crumbled yeast salt and sugar to the well with 2 tablespoons of warm water and mix with a little bit of the meal to a pulp.
Put the rye meal in a mason jar or better still in a clay pot. Add 1 cup 250ml of the zakwas mixture see note 3 4Stir well and simmer the mixture for 5 minutes. Just let the lacto-bacteria and wild yeast do their thing.
All you need is good rye flour water andtime. Pour off and discard the fat from the pot. Sour Rye soup or Zurek is a very popular Polish soup unlike anything else I know.
After another 30 minutes pour stirred sourdough. Sour Rye Starter is the soul of Żurek one of the most flavour-packed Polish soups. Add the carrot parsnip celery root parsley sprigs bay leaves marjoram allspice 1 teaspoon salt and 7 cups water to the pot bring to a simmer and cook until the vegetables are almost tender but with a little bite 12 to 15 minutes.
Remove everything from soup and add sour starter marjoram and crushed garlic. If you cant find white kielbasa any regular Polish sausage will do. Cover with a tea towel paper towel or paper napkin secured with an elastic band.
If the sour isnt used immediately it can be stored covered in the. Pour into a glass jar or ceramic bowl that is large enough. Żurek is a soup made from sour rye starter aromatic fresh pork sausage smoked bacon some fresh veggies garlic and marjoram.
It hits the back of your throat and leaves you craving more. Serve in bowls with 2 egg quarters on top. Sausage and bacon will make a full-bodied base for the soup and give the distinctive flavor.
Add the sausage bacon and onion to the drained stock. Place bacon carrots parsnip and onion in a pot cover with water and add salt. In my mind theres nothing more Polish than Żurek.
In the meantime wash peel and dice 3 medium sized potatoes. You basically need to make a starter like a sourdough starter for bread before you can make the actual soup. Żurek is packed with that sought-after umami flavour.
Now add 1 cup of rye sourdough prepared according to the above recipe to your vegetable. The word derives from the German word for sour Sauer. A rich soup soured with fermented rye starter served with a boiled egg halved and a meaty white kiełbasa.
Combine rye flour tepid water allspice berries and garlic cloves in a jar and stir well. In the Polish language the soup is called żur or żurek. Add 1 tsp of marjoram see note 2 and the horseradish.
Meanwhile in a soup pot fry together the chopped onion garlic bacon and sausage over medium-high heat until all are lightly browned. Bring to a boil reduce the heat and cook at a low boil for 20 minutes. This should make 2 cups or enough for the soup.
Let the flavor mix for 15 minutes. The Polish white borscht is described as a sour rye soup as it made of soured rye flour. Sour rye starter will provide the tanginess and originality to this one of a kind soup.
Add the strained vegetable broth the bay leaf allspice marjoram peppercorns and horseradish. Boil vegetables except of potatoes and mushroom in a big pot. 4 slices bacon diced 1 pound Polish sausage or brautwurst sliced 2 large onions coarsely chopped 1 large carrot sliced 1 large parsnip sliced 12 celery root peeled and diced 6 8 cups water 1 bay leaf 2 cloves crushed garlic 4 large potatoes peeled and diced 12 teaspoon.
You can optionally serve Zurek with diced boiled potatoes and carrots. Cut the Polish sausage into thin slices. Bring to boil and simmer on low for a few minutes.
Heat the oil in a large pot and fry first the sausage then the vegetables. Recipe part 2 zurek soup. Even if you live thousands of miles away its easy to recreate it at home.
Simmer on low for about 20 minutes. Top the zurek with leaves of fresh marjoram and serve with halved or quartered boiled eggs and some crusty bread. Peel and chop the garlic onion potatoes and carrot.
Add the carrot parsnip celery root parsley sprigs bay leaves marjoram allspice 1 teaspoon salt and 7 cups water to the pot bring to a simmer and cook until the vegetables are almost tender but with a little bite 12 to 15 minutes. Make the Ryemeal Sour In a medium bowl mix together rye flour with lukewarm water. For the zakwas make 5 days ahead.
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