Thank you so much, please do. Right now I think the pandemic is not making it easy to go there but hopefully soon will be over. Thank you I really appreciate it!
In Moldova we do the white borsch a bit different, we definitely put some sour cherry leafs, dill seeds and celery or lovage leafs and it is our sour produce for the borsch itself or other sour soups.
Oh wow that was amazing. Thank you . My Polish friends use instant packet soup of żurek and biały . I prefer the real thing which I love to make and I'm honoured I saw your preparations. ❤️ ❤️after watching this yesterday I made zakwas of żurek , and biały żurek and beetroot zakwas with 5 big beetroot lol. I love it. It's autumn in Australia and starting to get colder. It's good time to start making the kwas.
Thank you so much, this means so much to me! You are sooo kind. I am so happy you did! would love to see it!!! It is still not super warm here, so they perfect for colder weather.
As always you explain polish recipes so well with so many interesting details that I am always learning something new ! So curious to see how you make the soups ! 😋👩🏻🍳
It's so nice to see a home cook with such patience and knowledge. I would love to learn more about fermentation.... and be brave enough to try some recipes. Thanks Monica for another great video! Inspiring as always x
Thank you so much, your words are so kind! Sorry it took me so long to respond. What about fermentation interest you? I am trying to experiment with sour dough. Thank you again!!!
Great video. For some reason, living in the United States, my Grandmother and her Mother called their Easter Soup just "Barszcz". Not Barszcz Bialy or Zurek. BUT, their "Barszcz" was made using Rye Flour (not Wheat Flour). I am making some for this Easter. One interesting difference is that mine tends to bubble a lot. We used to put it on a window or on a radiator a long time ago, but today, we put it on a heating pad and that gives it just enough heat to ferment.
Thank you MJ! I really appreciate it! Very interesting. Where in Poland was your Grandma from? It can be connected with the Polish language details. My Grandma called Barszcz - from beat - Christmas Barszcz- "Świąteczny Barszcz". With barszcz biały the distinction is that is more to separate it from Barszcz made form beets. But if we were talking before Easter about "Barszcz" I would assume that we talk about white barszcz, and similar before Christas "red" barszcz. :) - Polish language :) My ferments very well as well, to help it that is why I mix it- something twice a day. No radiators in US houses :). I keep it next to the oven so while I cook it heats up a bit as well. But thank you for the tip!
@@polishmamacooks1019 My Grandmother was born in the USA, but her mother was born in Poland. I have not been able to identify the town yet. But. I believe south eastern Poland. (On citizenship papers, it was spelled "Lojsie", but I have not been able to find this spelling on a map, so it is probably a misspelling.). Her last name was Wojcik. The spelling also could be incorrect. :(
@@polishmamacooks1019 After starting, How many days would you say that your starter stops bubbling/Fermenting. Mine is currently at 2 days and seems to have stopped bubbling/fermenting. Is there a point at which you think it is too long and it will spoil?
These are both delicious soups - give them a try! I usually buy a jar of ŽUR made by Cracowia or Krakus but I’ll try to make your starters. Thanks for the info!❤
I just made white borscht and I didn’t do it exactly like this but I nailed it with a bread bowl and everything and I cut some carrots into flower shape and put them in there. I used wheat berries too. It was so nice!
The soup starters look so good. I've never heard of them and tried them before. I like all the ingredients. Quite fun to make and easy to prepare in the jar. So convenient. Looks really good😋😊
Hey 'Kiddo', I just saw your reply of 8 days ago. Kiddo is an expression of familiarity; it's a good thing! I appreciate what you do and hope you meet your business aspirations and goals. I enjoy the Soups and your various recipes so please keep 'em commin! I enjoy visiting your page from time to time. Respectfully, Ken
Yes they are the same soup and different names, it is just some people use the words differently based on arbitrary distinctions. That is how you were taught- that żurek is made with rye and white borscht is made with wheat, but if you checked it that is an enitrely retroactive distinction/spurious.
Hey Monika nice work!! Well filmed&edited and funny that you had a little helper at some point as well haha. So it's called a soup-starter until day six then it is finally called soup right? Sorry I got 2 more questions; Why does it need to be a wooden spoon and not metal? And, Did you put it in the fridge those 5 days when u were stirring it each day?
Thank you for watching. So, no this is not a soup yet, it is only a soup starter. From there you need to go a step further. Will explain at the end. But now more important the answers to great questions: 1. Fermentation is a metabolic process by which organic molecules (normally glucose) are converted into acids, gases, or /and alcohol. Plates, glasses, pitchers and spoons, made from old aluminum, silver, pre-stainless-steel-alloys and simple alloys can react with starch. In the best scenario - you could absolutely taste the metal in your food. In the worst, the acid interact with the metal and corrode/color the metal and/or spoil the food. Not so much as a problem nowadays, but better safe than sorry, and my grandma always told me to do so it kind of sticked with me. 2. No, cold kills the process of fermentation, similar with sour dough for bread. So when making it keep it in warm place not hot, I put it on my kitchen counter, and cover it so sun doesn’t shine on it. You put it in to the fridge only to preserve it. Again, thank you for questions, and watching, I hope I explain it better. Ps. when you have this soup starter - here is a recipe what to do next - ruclips.net/video/c9y71wztCjc/видео.html.
I want to try this!!! My exes mom made it but she used oats- she called it borst. Im debating if i want to so the one with sour cream and vinegar for my first try and then do a fermented one anorher time. Idk must decide soon as easter is a week away!!!
![[EN] Possibly the Best Polish Soup | Żurek](http://i.ytimg.com/vi/DOHhHssdA6w/mqdefault.jpg)
"Na oko!" - Love it! You put so much work into the prep for each video. I am so impressed.
Thank you so much! Robiłam na "oko" :))))
To było takie urocze i zabawne. Mi też, mimo tyłu lat, to się zdarza. Super przepis, chociaż u mnie w domu używało się nazw wymiennie. Dzięki.
You are really making me want to visit Poland! Again love your editing and your simplistic approach to recipes ❤️
Thank you so much, please do. Right now I think the pandemic is not making it easy to go there but hopefully soon will be over. Thank you I really appreciate it!
In Moldova we do the white borsch a bit different, we definitely put some sour cherry leafs, dill seeds and celery or lovage leafs and it is our sour produce for the borsch itself or other sour soups.
Rewelacja♥️Nareszcie wiem na czym polega różnica i przy okazji wiem, jak zrobić zakwasy😍 Dziękuję 😘
Ja rowniez Dziekuje za wsparcie i komentarz. Ciesze sie ze Cie sie podobalo.
Oh wow that was amazing. Thank you . My Polish friends use instant packet soup of żurek and biały . I prefer the real thing which I love to make and I'm honoured I saw your preparations.
❤️ ❤️after watching this yesterday I made zakwas of żurek , and biały żurek and beetroot zakwas with 5 big beetroot lol. I love it. It's autumn in Australia and starting to get colder. It's good time to start making the kwas.
Thank you so much, this means so much to me! You are sooo kind.
I am so happy you did! would love to see it!!! It is still not super warm here, so they perfect for colder weather.
Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.
Thank you! Cheers!
As always you explain polish recipes so well with so many interesting details that I am always learning something new ! So curious to see how you make the soups ! 😋👩🏻🍳
Thank you so much Yasmina!!!
That’s amazing- I have never seen or heard of this- I can’t wait to see how you make soup with those two starters.
I made long time ago one. But they are coming :). Thank you for watching!
It's so nice to see a home cook with such patience and knowledge. I would love to learn more about fermentation.... and be brave enough to try some recipes.
Thanks Monica for another great video! Inspiring as always x
Thank you so much, your words are so kind! Sorry it took me so long to respond. What about fermentation interest you? I am trying to experiment with sour dough. Thank you again!!!
Great video. For some reason, living in the United States, my Grandmother and her Mother called their Easter Soup just "Barszcz". Not Barszcz Bialy or Zurek. BUT, their "Barszcz" was made using Rye Flour (not Wheat Flour). I am making some for this Easter. One interesting difference is that mine tends to bubble a lot. We used to put it on a window or on a radiator a long time ago, but today, we put it on a heating pad and that gives it just enough heat to ferment.
Thank you MJ! I really appreciate it!
Very interesting. Where in Poland was your Grandma from? It can be connected with the Polish language details. My Grandma called Barszcz - from beat - Christmas Barszcz- "Świąteczny Barszcz".
With barszcz biały the distinction is that is more to separate it from Barszcz made form beets. But if we were talking before Easter about "Barszcz" I would assume that we talk about white barszcz, and similar before Christas "red" barszcz. :) - Polish language :)
My ferments very well as well, to help it that is why I mix it- something twice a day. No radiators in US houses :). I keep it next to the oven so while I cook it heats up a bit as well.
But thank you for the tip!
@@polishmamacooks1019 My Grandmother was born in the USA, but her mother was born in Poland. I have not been able to identify the town yet. But. I believe south eastern Poland. (On citizenship papers, it was spelled "Lojsie", but I have not been able to find this spelling on a map, so it is probably a misspelling.). Her last name was Wojcik. The spelling also could be incorrect. :(
@@polishmamacooks1019 After starting, How many days would you say that your starter stops bubbling/Fermenting. Mine is currently at 2 days and seems to have stopped bubbling/fermenting. Is there a point at which you think it is too long and it will spoil?
These are both delicious soups - give them a try! I usually buy a jar of ŽUR made by Cracowia or Krakus but I’ll try to make your starters. Thanks for the info!❤
........👒..........
........👩🏽.........
........👗👍🏾.YES!!!
........👖Beautiful!
Looks incredible, great editing!
........................26 thumbs up!
Thank you so much 🤗
Nice recipe sharing sister 👈🚶👭👍🙌🙏
Thank you so much 😊
I’ve never heard about it. Thank you so much for sharing. 🥰😍😍🤝🤝🤝🤝
My pleasure 😊Thank you for watching.
This is super interesting! I love fermented foods. I love the comparisons you did asking the whole 5 day journey.
Glad you enjoyed it! Thank you!
I just made white borscht and I didn’t do it exactly like this but I nailed it with a bread bowl and everything and I cut some carrots into flower shape and put them in there. I used wheat berries too. It was so nice!
Very interesting video, thank you for sharing this!
Glad you enjoyed it!
The soup starters look so good. I've never heard of them and tried them before. I like all the ingredients. Quite fun to make and easy to prepare in the jar. So convenient. Looks really good😋😊
Thank you so much! it is pretty simple and you do not have to do much work :)
Wow this is so neat to see and learn about these two fermented soups. So yummy!!
Thank you very much!
Hiya Kiddo...
Yet again, you've made some really tasty stuff !
Yummm.....
Thank you so much. And thanks for calling me kiddo 😀
Hey 'Kiddo', I just saw your reply of 8 days ago. Kiddo is an expression of familiarity; it's a good thing!
I appreciate what you do and hope you meet your business aspirations and goals. I enjoy the Soups and your various recipes so please keep 'em commin! I enjoy visiting your page from time to time.
Respectfully,
Ken
Thank you for the video. I got your back.
Thank you very much, I appreciate it.
Hello dear this amazing sharing. See you often.🛎❤
Thanks for visiting!
Glad I've found your channel :-) Perfect timing !
Welcome aboard! I am so happy you you did! Thank you fo watching!
Wonderful recipe. Just in time to make for the holiday.
Thank you very much. I hoped it would help!
This looks so good amazingrecipe and stay connected 😋😍😍
Thanks and sure
Yes they are the same soup and different names, it is just some people use the words differently based on arbitrary distinctions. That is how you were taught- that żurek is made with rye and white borscht is made with wheat, but if you checked it that is an enitrely retroactive distinction/spurious.
Thank for sharing
Hey Monika nice work!! Well filmed&edited and funny that you had a little helper at some point as well haha. So it's called a soup-starter until day six then it is finally called soup right? Sorry I got 2 more questions; Why does it need to be a wooden spoon and not metal? And, Did you put it in the fridge those 5 days when u were stirring it each day?
Thank you for watching. So, no this is not a soup yet, it is only a soup starter. From there you need to go a step further. Will explain at the end.
But now more important the answers to great questions:
1. Fermentation is a metabolic process by which organic molecules (normally glucose) are converted into acids, gases, or /and alcohol. Plates, glasses, pitchers and spoons, made from old aluminum, silver, pre-stainless-steel-alloys and simple alloys can react with starch. In the best scenario - you could absolutely taste the metal in your food. In the worst, the acid interact with the metal and corrode/color the metal and/or spoil the food.
Not so much as a problem nowadays, but better safe than sorry, and my grandma always told me to do so it kind of sticked with me.
2. No, cold kills the process of fermentation, similar with sour dough for bread. So when making it keep it in warm place not hot, I put it on my kitchen counter, and cover it so sun doesn’t shine on it. You put it in to the fridge only to preserve it.
Again, thank you for questions, and watching, I hope I explain it better.
Ps. when you have this soup starter - here is a recipe what to do next - ruclips.net/video/c9y71wztCjc/видео.html.
@@polishmamacooks1019 wow thank you for this amazing in dept answer!!😮🙏 so nice. I get it now!🙂
Wow amazing yummy 🤤 taste so delicious.....😇😇😇😇😇😇👌
Amazing cook work......keep it up ♥️♥️❤️❤️
I love yours videos and channel 😍😍🤩🤩🤩
Thank you so much! That means so much to me!!!!
you make yummy soup
Thank you 😋
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Hello! Thank you for watching
I want to try this!!! My exes mom made it but she used oats- she called it borst. Im debating if i want to so the one with sour cream and vinegar for my first try and then do a fermented one anorher time. Idk must decide soon as easter is a week away!!!
Is there a difference between rye flour and dark rye flour? I'm finding alot of dark rye flour in the markets.
I just subscribed and I'm going to follow you on Facebook and Instagram.
Thank you
@@polishmamacooks1019 You're welcome. Merry Christmas.
@@meatwad1 Merry Christmas to you too!