Polish Sour Rye Soup Zurek Polski Recipes
POLISH SOUR RYE SOUP (ZUREK POLSKI)
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
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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- Add the sachet of the sour soup powder (żurek) to the boiling water first, stir till smooth and turn the hob power down.
- Add the white borscht (barszcz biały) sachet now and stir till smooth. Ensure you stir for another couple of minutes to prevent from burning at the bottom. The soup should have a thick-like consistency (if it seems to be too thick, add more water) (if it seems to be too runny, boil a bit longer till it gets to the perfect consistency)
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- Chop bacon and onion into small cubes. Using a frying pan, fry up the bacon first. There is need to add any additional frying fat, bacon will release plenty of its own.
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