Zurek is a traditional Polish soup and one of my favorites. In Poland, it is often served at the Easter festive table. It is prepared in many variants, which differ in Poland and in each household. So, a step-by-step recipe for zhurek with a photo.
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The taste is complex and unique thanks to fermented rye sourdough, which is the main ingredient. Once you try it, you’ll love it, just like I did. The recipe for zurek may seem complicated at first glance, but that’s only at first glance.
How to prepare sourdough for zhurek?
You will be able to prepare zhurek even now, only if you have ready-made sourdough. If not, then it is prepared first. It is simple and does not require care, but it takes 5–7 days for fermentation. You can also buy the ready-made version in European supermarkets, but the taste will not be as good as the homemade version.
For sourdoughs, you will need the following ingredients:
- Bottled or boiled water (without chlorine) – 500 ml.
- Rye flour – 5 tbsp. l. (whole wheat can also be used)
- Garlic – 5 cloves
- Bay leaf – 4 pcs.
- Allspice – 10 peas
To prepare sourdough, you need to use water without chlorine because it kills microbes and the sourdough simply will not succeed. Boil the water and let it cool to room temperature.
Place all the sourdough ingredients in a clean jar and mix thoroughly with a spoon to combine. Cover the jar with a paper towel or cloth and tie the top (this will help the starter to breathe).
Place the jar at room temperature as far as possible from direct sunlight. After about 5–7 days, your starter is ready to use.
You can use the sourdough right away, or refrigerate for up to 2 weeks (if you’re storing it in the fridge, remove and discard the spices from the sourdough; if you’re using it right away, you can add it as is).
When the sourdough is ready, we start preparing our dish.
Check out other interesting recipes of authentic national dishes that you will like: kharcho, Italian wedding soup, or Ukrainian red borscht.
Zurek soup recipe
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Polish zurek
A delicious recipe for zhurek, thanks to homemade rye sourdough, has a complex and unique taste. Also known as: Polish Rye Soup, Sourdough Soup, and Hangover Soup. Just as in the Far East they leaven tofu, in Poland cooks leaven... rye flour. It is the basis from which a wonderful soup is cooked. Zhurek is spicy, meaty, and full of character. Comfort food is not only for Easter.
Ingredients
Ingredients for soup
- Vegetable broth – 1.5 liters
- Sourdough – 500 ml
- Pork sausages – 4 pcs. (you can also add smoked sausage)
- Smoked bacon – 250 gr.
- Marjoram – 1 tsp.
- Cream 3 tsp. (sour cream is also suitable, but homemade is better)
- Salt – to taste
- Grated horseradish – 1 tbsp. l. (Optional)
- Carrot – 2 pcs.
Ingredients for sourdough
- Rye flour – 5 tbsp. l. (whole wheat can also be used)
- Garlic – 5 cloves
- Bay leaf – 4 pcs.
- Allspice – 3 peas
- Black pepper – 10 peas
- Warm (boiled) water – 500 ml.
Instructions
First, we prepare the leaven. To prepare sourdough, you need to use water without chlorine because it kills germs and the sourdough will fail, just boil the water and let it cool to room temperature.
Place all the sourdough ingredients in a clean jar and stir with a spoon to combine. Cover the jar with a paper towel or cloth and tie the top (this will help the starter to breathe).
Place the jar at room temperature as far as possible from direct sunlight. After about 5–7 days, your starter is ready to use.
We prepare vegetable broth. For 1 l. of water, add a chopped carrot, 2 medium onions, a piece of celery and a leek. Bring to a boil, then reduce the heat, cover the pot, and set the timer for 1 hour. Let him languish.
When the broth is ready, separate the liquid from the vegetables (carrots can be left for the soup, it's to your taste – throw away everything else).
Now, let's directly start cooking for zhurek.
Cut the bacon into cubes and fry over high heat. If you decide to cook with the addition of smoked sausage, then cut it and add it after the bacon is browned.
Meanwhile, while the bacon and sausage are frying, fry. Add the pork sausages to the broth and put it on the fire.
Cook for 10–15 minutes, then remove them from the broth and cut them.
Add fried bacon with sausage to the broth, 1 tsp. marjoram, chopped pork sausages and bring to a boil. Cook for another 5 minutes.
Beat the sourdough and add to the soup. You can also add chopped garlic, salt to taste, and black pepper.
Cook the zhurek on low heat for another 10–15 minutes. Then remove the soup from the heat and leave it under the lid.
Meanwhile, prepare cream or sour cream. Put them in a bowl, and add a ladleful of soup, mix thoroughly. Yes, they will not collapse.
Thereafter, pour the cream into the pan.
Let the zhurek infuse for an hour. At this time, you can add 1 tbsp. to the soup, a spoonful of grated horseradish. This will add piquancy to the taste – but not necessarily (if desired). Serve with boiled egg and sourdough rye bread. You can also add seasonal greens.
Your Zhurek is ready.
Tip: before serving, you can add boiled potatoes cut into cubes to the soup.
Bon appétit!
Notes
For a spicy taste, try adding a tablespoon of horseradish (freshly grated or canned) just before serving. If you add it too early, during cooking, horseradish will lose its strength.
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Nutrition Information
Serving Size
8 servingsAmount Per Serving Calories 458Total Fat 22gSaturated Fat 7gUnsaturated Fat 12gCholesterol 138mgSodium 934mgCarbohydrates 45gFiber 8gSugar 12gProtein 22g
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