Polish soup Zurek
Author:
Cooking Together
Servings: 6
Cooking time: 30 min
Legendary and saving from everything in the world Polish anti hangover soup Zurek.
Ingredients
| FOR SOURDOUGH STARTER (ZHURA): |
| rye flour 1/2 cup |
| black bread 70 g |
| garlic 2 cloves |
| bay leaf 1 pc |
| allspice 3 peas |
| boiling water 2/3 cup |
| cold boiling water 1/2 liter |
| FOR SOUP: |
| jur (sourdough starter) 1 cup |
| water 1.5 liters |
| carrots 1 pc |
| potatoes 2 pcs |
| eggs (hard-boiled) 6 pcs |
| smoked meat (2 kinds) 300 g |
| sour cream 100 g |
| dried marjoram 1 tsp. |
| garlic 3 cloves |
| horseradish 1 tsp. |
| bay leaf 2 pcs |
| parsley a few sprigs |
| ground black pepper to taste |
| salt to taste |
Instructions
Step 1
Prepare a starter-jour: pour boiling water over rye flour, add cold boiled water and mix thoroughly. Then add bread, garlic, oregano pepper and bay leaf, mix and leave in a warm place for 4-6 days. Store the finished jur in the refrigerator.
Step 2
For the soup: chop the potatoes and carrots, and boil for 10 minutes. After a few minutes, add the chopped smoked meat, jur, bay leaf and marjoram and simmer for a few minutes. Season with salt and pepper. Add the sour cream, grated garlic, horseradish and chopped parsley. Boil the jurek for another minute and let it infuse for a while. Serve with boiled eggs.
