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Soups
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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.
Recipe Summary
Preparation
90 min
Difficulty
Intermediate
Ingredients
Instructions
1
Step 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
Step 2
In a separate pan, sauté the chopped onion and minced garlic until they become translucent.
3
Step 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
Step 4
Tie the bay leaf, juniper berries, allspice berries, and black peppercorns in a piece of cheesecloth and add it to the soup.
5
Step 5
Stir in the sliced Polish sausage and continue to simmer for another 15-20 minutes.
6
Step 6
Remove the spice bundle and season the soup with salt and pepper to taste.
7
Step 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
Step 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!
Tips for this recipe
Here are some useful tips to perfectly prepare Zurek and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 90 minutes and the cooking time is minutes.
This recipe is designed for servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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