Polish Irish Borsch Zurek Soup Recipes

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POLISH SOUR RYE SOUP: ZUREK



Polish Sour Rye Soup: Zurek image

This hearty Polish soup made with fermented rye flour and served with kielbasa sausages, potatoes, eggs, and spices. Popular all over Poland, this sour soup with crusty bread is always a must at Easter!

Provided by Anna in the Kitchen

Categories     Sides

Time 1h

Number Of Ingredients 10

4 cups of vegetable bouillon
2 ¼ cups (500ml) of zakwas - Sour Rye Flour Starter
1 lbs of kielbasa
1 lbs of bacon
1 onion
1 garlic clove
3 tbsp sour cream
1 boiled egg
marjoram
salt

Steps:

  • Heat up the bouillon in a large pot.
  • Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
  • Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
  • Once you take it from the gas, add sour cream, salt and optionally pepper.
  • Serve with half or quarter of boiled egg on top, and bread.

POLISH SOUR RYE SOUP (ZUREK POLSKI)



POLISH SOUR RYE SOUP (Zurek Polski) image

Make and share this POLISH SOUR RYE SOUP (Zurek Polski) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

75 g wholemeal rye flour
600 ml boiled, cooled water
1/4 clove garlic
1 1/4 liters vegetable stock (or beef/chicken bones)
100 g bacon
100 g onions
1 can mushroom
400 ml kwas
300 ml sour cream
5 medium potatoes, cooked and diced
100 g smoked sausage, diced

Steps:

  • Rinse out an earthenware jar or any non-aluminium container with boiling water.
  • (Note: the aluminium would react with the acidity of the kwas).
  • Put the flour in the jar and mix to a liquid paste with a little of water.
  • Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
  • Chop the garlic and add.
  • Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
  • Strain and use as required.
  • If stored in an airtight container, it will keep for a few weeks.
  • Heat the stock.
  • Chop bacon and onion and add to stock.
  • Simmer for 10 minutes.
  • Add mushrooms, kwas, cream and garlic.
  • Season with salt and pepper.
  • Allow to simmer for 20 minutes and then add potatoes and sausage.
  • Bring to boil.

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