zurek
Next Dish: Aiyash
Żurek is a traditional Polish soup made from sour rye flour and meat, usually boiled pork sausage or pieces of smoked sausage, bacon or ham. It is often flavored with garlic, bay leaf, and marjoram. The soup is typically thickened with potatoes and sometimes served in a bowl made of bread. It is commonly eaten during Easter celebrations in Poland.
Recipe
Ingredients:
1 cup of żurek (sour rye soup starter)
1 pound of white sausage
1 large onion
3 cloves of garlic
2 bay leaves
5 allspice berries
1 teaspoon of marjoram
2 tablespoons of vegetable oil
2 hard-boiled eggs
Salt and pepper to taste
Instructions:
Pour the żurek into a large pot and add three cups of water. Mix it well until it's smooth and leave it for about 12 hours to ferment.
Chop the onion and garlic and fry them in a pan with vegetable oil until they're golden brown.
Add the white sausage to the pan and fry it until it's cooked through. Then, cut it into slices.
Add the sausage, onion, and garlic to the pot with the żurek.
Add the bay leaves, allspice berries, and marjoram to the pot. Season it with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes.
Peel the hard-boiled eggs and cut them into halves.
Serve the soup hot, garnished with the hard-boiled eggs.