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Apr 28, 2019 · Learn how to make Żurek, a traditional Polish soup with fermented rye flour, kiełbasa and eggs. Find out the ingredients, method, variations and tips for this comforting dish.
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- Ingredients
- What Is The Difference Between Żurek and Barszcz Biały
- Let’s Get Started! First Make The Sour Rye Starter
- How to Make Żurek Soup Step by Step
- How to Serve It
- Storage
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Sour rye starter
This is one of the two key ingredients for this soup. In Poland, there is a huge array of pre-made products, which can be a hit or miss. It’s really so easy to make and always comes out delicious so I really see no point in buying one (maybe except if you don´t have 5 days to wait on the starter). Sour rye starter is very similar to sourdough bread starter – it’s just not as thick, the water to flour ratio is different. The method is identical – rye flour is combined with water (and spices) t...
Polish white sausage
Polish white sausage (biała kiełbasa) is the second key ingredient of this soup. I really encourage you to find it in a Polish grocery store or order it online. If you really can’t find it, just use any kind of smoked Polish sausage. The soup will still be delicious. Some websites will tell you to substitute it with German Weisswurst (one even says it tastes the same, duh!) but since I live in Vienna and tried them both, I can tell you, that’s not a good substitution. They look similar, true,...
Smoked meats
While you can find white sausage and sour rye starter in every żurek recipe, adding smoked meats is optional, but many Polish recipes call for them. You can use any smoked pork meat you have on hand – this can be any type of smoked Polish kiełbasa, smoked bacon, smoked pork ribs. I really think there should be some smoked flavor in this soup. You can omit this if you wish and just add more white kielbasa to the soup.
Barszcz białyis another very popular Polish soup! These two soups are very similar, these are the differences: 1. żurek is made with sour rye starter, while barszcz biały with sour wheat starter (so the difference is a type of flour used) 2. more cream is added to barszcz biały 3. barszcz biały is less sour (you need to add less sour wheat starter)
Contrary to popular opinion (even among Polish people), it’s really easy to make! Prep time is literally 5 minutes and then you just have to let it ferment for 5 days and stir it once a day. It will give your soup an unique flavor! Think, why does sourdough bread taste so good? Also thanks to the sourdough starter. Here’s what you need: 1. Water– b...
STEP 1: Cook the white sausage:Heat the broth, when hot add the raw white sausages and simmer over very low heat for 15-20 minutes (if you have already cooked sausage omit this step and just slice them like in step 2). STEP 2: Chop all the meats:Take the sausages out of the broth and cut them into slices. Cut the smoked sausage into 1/2-inch (1 cm)...
boiled eggs – a must!potatoes (not everyone adds them but there are always in my żurek soup)in Silesian region mashed potatoes are being served with this soupthis soup is very often served in bread bowlsThis soup is perfect to make ahead. Tastes better the next day, I liked it most on the third day actually! You can also freeze it before adding the cream (the cream will curdle). Did you make this recipe? RATE THE RECIPEor tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help othe...
Learn how to make żurek, a traditional Polish soup with sour rye starter, sausages, and smoked meats. Watch the video and follow the easy steps with tips and variations.
- Soup
- 3 min
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Oct 29, 2020 · Learn how to make zurek, a traditional Polish soup with fermented rye flour, sausages, potatoes, eggs, and spices. Find out the origins, variations, and tips for this sour and hearty dish.
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- Polish
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Żur (Polish: żur, diminutive: żurek) is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or pork ribs). [4] The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes.
Sep 2, 2017 · Learn how to make żurek, a hearty soup with a sour broth made from soured rye flour, often served in a rye bread bowl. Find out the variations, ingredients, and tips for this traditional Easter dish.
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- Polish
- Soup
Jump to Recipe. Zurek is probably the most popular Polish soup. The rye starter fermented soup is often served with white sausages for Easter meals but can be eaten throughout the year. Memories of childhood grow deeper with Easter. When I was a child, my dad ran a small grocery store.
Żurek is a traditional Polish soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms.
![Żurek: Polish Sour Rye Soup [RECIPE!] | Polonist](https://sg.images.search.yahoo.com/search/images?p=Zurek&ei=UTF-8&fr=fp-hotsearch-hifi-sg&th=118.5&tw=118.5&imgurl=https%3A%2F%2Fwww.polonist.com%2Fwp-content%2Fuploads%2F2018%2F09%2FZurek-Polish-Sour-Rye-Soup-1200x1200-1-1024x1024.jpg&rurl=http%3A%2F%2Fwww.polonist.com%2Fpolish-zurek-soup%2F&size=209KB&name=%C5%BBurek%3A+Polish+Sour+Rye+Soup+%5BRECIPE%21%5D+%7C+Polonist&oid=1&h=1024&w=1024&turl=https%3A%2F%2Ftse1.mm.bing.net%2Fth%3Fid%3DOIP.NrXaqoMFv5PVrYZKNgdLlQHaHa%26pid%3DApi%26rs%3D1%26c%3D1%26qlt%3D95%26w%3D118%26h%3D118&tt=%C5%BBurek%3A+Polish+Sour+Rye+Soup+%5BRECIPE%21%5D+%7C+Polonist&sigr=c8DMDAdNmEHy&sigit=hruhNHO8_CeP&sigi=B7Wmd7BNMGYY&sign=uHKj.GYU41hr&sigt=uHKj.GYU41hr "Żurek: Polish Sour Rye Soup [RECIPE!] | Polonist")
