Polish Sour Rye Zurek Soup Recipes

POLISH SOUR RYE SOUP: ZUREK

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)

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.