Recipe of Zurek

Ingredients

• 1 cup of zakwas (fermented rye flour)
• 6 cups of water
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 carrot, grated
• 1 parsnip, grated
• 1 celery root, grated
• 1 leek, chopped
• 1 bay leaf
• 4-5 juniper berries
• 4-5 allspice berries
• 4-5 black peppercorns
• 1 pound of Polish sausage, sliced
• 1/2 cup of sour cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Hard-boiled eggs (optional)

Directions

1. 1

   In a large pot, combine the zakwas and water, and bring it to a simmer. Let it cook for about 30 minutes, stirring occasionally.

2. 2

   In a separate pan, sauté the chopped onion and minced garlic until they become translucent.

3. 3

   Add the grated carrot, parsnip, celery root, and chopped leek to the pot with the simmering zakwas. Cook for another 15-20 minutes or until the vegetables are tender.

4. 4

   Tie the bay leaf, juniper berries, allspice berries, and black peppercorns in a piece of cheesecloth and add it to the soup.

5. 5

   Stir in the sliced Polish sausage and continue to simmer for another 15-20 minutes.

6. 6

   Remove the spice bundle and season the soup with salt and pepper to taste.

7. 7

   In a small bowl, mix the sour cream with a ladle of hot soup to temper it, then pour it into the pot. Stir well.

8. 8

   Serve the zurek hot, garnished with chopped fresh parsley and, if desired, slices of hard-boiled eggs. Enjoy your traditional Polish sour rye soup!