POLISH SOUR RYE SOUP (Zurek Polski)

Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. While attending university in Krakow in the early 70's, the dormitory served a delicious soup at midday that I suspect used a zurek base. It was clear as I recall, had things like cauliflower, carrots, and potatoes in it (I don't recall meat) and had a delicious slightly tangy flavored broth. It was reminiscent of what my great aunt from Poland served on gatherings. Was this zurek? Zurek-spiked chicken or vegetable broth? There are multiple brands of bottled zurek in my Polish market store. Is that any good?
     
Advertisement

Reviews

  1. I think everyone should try this soup. My Polish neighbors use kielbasa instead of bacon/smoked sausage, she also adds chopped eggs. I substituted half and half for sour cream as I wanted my soup a bit thinner. You can also consider mushrooms optional. I grated fresh potatoes and added with the onions. When the kwas is ready it will look like bread dough in the water.
     
  2. Stirr the kwas twice a day with a wooden utensil. I fried up the sausage and onions and fried the bacon chopped it up and cooked some some mushrooms on the side and then dumped all of these to the soup.
     
Advertisement

Tweaks

  1. I think everyone should try this soup. My Polish neighbors use kielbasa instead of bacon/smoked sausage, she also adds chopped eggs. I substituted half and half for sour cream as I wanted my soup a bit thinner. You can also consider mushrooms optional. I grated fresh potatoes and added with the onions. When the kwas is ready it will look like bread dough in the water.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes