POLISH SOUR RYE SOUP (ŻUREK)
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Żurek — pronounced “zhurek” — is the most humble of all Polish soups, and it has traditionally been eaten at Easter, but now is found on menus all year-round.
If you do have to make it yourself, although it sounds odd and intimidating, it is in fact extremely easy. But it does require planning a few days in advance.
INGREDIENTS
- 2 cups / 500 ml of rye sour starter
- 4 cups / 1 liter of water
- 4 oz / 100 g of good quality smoked bacon
- 2 carrots
- 1/2 of a parsnip
- 1/4 of burnt onion*
- 6-8 allspice whole
- 6-8 peppercorns whole
- 1/2 tbs of salt
- 1 tbs of dried marjoram
- 4 cloves of garlic
- 1 tbs of flour
- 4 tbs of butter
INSTRUCTIONS
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Place bacon, carrots, parsnip and onion in a pot, cover with water and add salt. Simmer on low for about 20 minutes.
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Remove everything from soup and add sour starter, marjoram and crushed garlic. Bring to boil and simmer on low for a few minutes.
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If soup is not too thick make roux: heat a small pan to medium heat, add butter and flour and brown lightly. Add to soup and stir well. Bring to boil and simmer for a couple of minutes.
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Taste, add a bit more salt to taste.
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To serve, slice fresh/white sausage (biała kiełbasa) or smoked sausage used for making this soup. Add a boiled egg and a 1/2 teaspoon of horseradish.
NOTES
*burn onion right on the gas burner or if using electric stove, place in a hot pan and keep heating until it develops burnt edges.
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- Recipe Groups: All Recipes, Biala, Soups