Today, I would like to show you how to make Polish Sour Rye Soup in Polish called Żurek.
Sour rye soup in Polish called ‘żur’ (or diminutive: 'żurek') is a soup made from fermented rye flour (similar to sourdough) with polish white sausage, bacon, mushrooms and vegetable, is a specialty eaten for Easter.

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Zakwas Recipe | Sour Rye Soup Starter:
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Ingredients:
1. Sour rye soup starter
2. 0.5 pound of white sausage (bratwurst)
3. 0.3 pound of polish sausage
4. 3-4 pieces of bacon
5. 1 chopped onion
Broth:
5. 1 purple turnip
6. 1 small onion
7. 3 carrots
8. 1 parsnip
9. 1 celery
Extra:
10. 7-8 pieces of dry mushrooms
11. 2 garlic teeth
12. 1/2 lemon
13. marjoram
14. salt, pepper
Garnish:
15. 1-2 hard- boiled eggs

Its name comes from German language - 'sūr', meaning sour and it is a star not only in Poland but also in Slovakia, Czech Republic and Belarus. Żurek is traditionally eaten for Easter, but I like to make it when it is very cold outside. During winter it is my go to dish, I make a lot of it and have lunch for 2 -3 days, it tastes especially exquisite after hiking, skiing and snowboarding day served in a loaf of bread or on top of boiled potatoes. In my opinion.
The soup varies from region to region for example in the Silesia region (Śląsk) - sour rye soup (żur śląski) is poured over mashed potatoes. In the Podlaski region, it is common to eat it with hard-boiled eggs. In Krakow, you can try Żurek Galicyjski. This recipe is a mix of all few regional flavors.


#Sourryesoup #Żurek #Żureknazakwasie

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