Recipe of Zurek
Zurek is a traditional Polish sour rye soup that's hearty and flavorful. It's typically made with fermented rye flour called "zakwas," which gives it its distinctive tangy taste. This recipe will guide you through making this comforting dish.
90 min
Preparation
Intermediate
Soups
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)
Join me and let's see how to make Zurek
Instructions:
- In a large pot, combine the zakwas and water, and bring it to a simmer. Let it cook for about 30 minutes, stirring occasionally.
- In a separate pan, sauté the chopped onion and minced garlic until they become translucent.
- 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.
- Tie the bay leaf, juniper berries, allspice berries, and black peppercorns in a piece of cheesecloth and add it to the soup.
- Stir in the sliced Polish sausage and continue to simmer for another 15-20 minutes.
- Remove the spice bundle and season the soup with salt and pepper to taste.
- 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.
- Serve the zurek hot, garnished with chopped fresh parsley and, if desired, slices of hard-boiled eggs. Enjoy your traditional Polish sour rye soup!
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