Polish soup zurek

Name: Polish soup zurek
Total time: 4 d
Yield: 8
Ingredients: 500 ml; 10 tablespoon Rye flour; 4 cloves of garlic Garlic; 2 Bay leaf; 7 Peppercorns; 50 g Black bread; 500 g Sausage; 300 g Smoked sausage; 200 g Pork belly; 2 Onion; 2 cloves of garlic Garlic; 1 tablespoon Dry marjoram; 2 Bay leaf; 200 g Sour cream; 8 Chicken eggs; 4 tablespoon Vegetable oil; to taste Salt; to taste Ground black pepper; to taste

Incredibly tasty, bright, appetizing, original, beautiful! Zurek soup in bread is a national Polish soup with smoked meats and white sausages on rye sourdough. Sourdough adds an amazing aroma and velvety taste to the finished dish. A bright treat with a memorable taste!

150

113198

Harper Davis

Author of the recipe

Calories

799Kcal

Protein

35gram

Fat

54gram

Carbs

19gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

500ml

10tablespoon

4cloves of garlic

2

7

50g

500g

300g

200g

2

2cloves of garlic

1tablespoon

2

200g

8

4tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 4 day

STEP 1
How to cook Polish zurek soup? First of all, prepare the starter. It will infuse for three to five days. In stores you can sometimes find ready-made sourdough for sale, but preparing it at home yourself will not be difficult for you. It is the starter that makes the soup broth velvety and amazingly tasty.
STEP 2
Place pieces of rye bread into a clean jar.
STEP 3
Add rye flour.
STEP 4
Rinse the garlic cloves and dry. Use the handle of a knife to crush the unpeeled cloves.
STEP 5
Place the garlic, peppercorns and bay leaf in a jar.
STEP 6
Pour in cooled boiled water.
STEP 7
Mix everything thoroughly.
STEP 8
Cover the jar with gauze and leave in a warm place for approximately three to five days. In the original recipe, the sourdough took five days to prepare; I only needed three. The finished sourdough has an amazing rich aroma and sour taste.
STEP 9
During the infusion process, stir the mixture in the jar every day with a clean spoon.
STEP 10
Strain the finished dressing through a fine sieve. Leftover bread and spices can be disposed of; we will no longer need them.
STEP 11
The starter for the Polish soup is ready. You can start preparing zurek immediately, or put the starter in the refrigerator for storage.
STEP 12
Prepare all the necessary ingredients for the soup. You can cook the soup using ready-made broth or plain water. Boil the eggs.
STEP 13
Pour water into the pan. The original recipe suggested using a 4-liter saucepan for this amount of food; I prefer thicker soups, so I reduced the amount of water by half. You are guided by your taste preferences and pour in as much water as you think is necessary. Place the white sausages in the water. Place on the stove over moderate heat.
STEP 14
At this time, cut the peeled onions into medium-sized cubes and fry in a small amount of vegetable oil until transparent.
STEP 15
Add onions to sausages. Add bay leaf, chopped garlic and dry marjoram. Cook over medium heat for 10 to 15 minutes (check package for cooking times for white sausages).
STEP 16
Prepare the rest of the ingredients. Cut the smoked sausage and brisket into small pieces. Fry until done.
STEP 17
Remove the finished sausages from the pan, cool and peel off the casings.
STEP 18
Stir the starter until it is homogeneous. Pour it into the pan and stir again.
STEP 19
Follow with fried smoked sausage and brisket. Cook for about 5-7 minutes.
STEP 20
Add fresh sour cream to the soup and stir again. Season the soup with salt and pepper to taste. If foam has formed on the surface, scoop it up with a tablespoon. Keep the soup on low heat for about a minute. Remove the pan from the stove and let it sit for a while.
STEP 21
All that remains is to assemble the zurek. Cut white sausages into arbitrary pieces. Place in a deep plate.
STEP 22
Pour in some soup and add an egg, previously peeled and cut in half or quarters.
STEP 23
Sprinkle with fresh herbs. This amazing soup is ready to serve!