Polish Sour Rye Soup Zurek Recipes
POLISH SOUR RYE SOUP (ZUREK POLSKI)
Make and share this POLISH SOUR RYE SOUP (Zurek Polski) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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- Chop bacon and onion into small cubes. Using a frying pan, fry up the bacon first. There is need to add any additional frying fat, bacon will release plenty of its own.
- Once the bacon fat has rendered, add the onion pieces and continue frying until both ingredients turn golden.
- Move the contents of the frying pan into the pot with cooking stock. If your ‘zakwas’ starter was fermented without spices (that is: bay leaves, all-spice berries and peppercorns), it’s a good moment to add them directly into the soup. I place them inside a mesh spice bag/stock sachet, so that I don't have to struggle fishing them out later.
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- Once the bacon fat has rendered, add the onion pieces and continue frying until both ingredients turn golden brown.
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