Polish SOUR RYE SOUP - ŻUREK; How to make Polish food by Polish Your Kitchen
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- Опубликовано: 29 мар 2020
- #poland #easter #soup #recipe In this video Anna of PolishYourKitchen.com teaches you how to make a popular Polish soup: "żurek". Żurek is served during Easter in Poland but also enjoyed year round. It is one of the most popular soups served to tourists in Poland.
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Хобби
I was deployed to Poland for a year. I tried this soup for the first time at a place in Elk. I finally remembered the name of it and now imma give it a shot. Great video. Thank you
My respect! Polska!👍
I miss Poland so much 🥺💗💗💗💗
The starter is similar to the borsch, we make it as a sour base, in Moldova and Romania (not so much in Transilvania though) for our soups.
That video deserves more likes. Here is mine (y)
Thank you for the demonstration. I had this soup in a restaurant in Poland some ten years ago and I still remember it. It was wonerfull! Now that I have found you. I will absolutlely start making my starter to morrow. Thanks a lot. Greatings form Norway.
I loved sour rye soup when we visited Poland last year. Actually all the food was amazing, as were the people! i am now binge watching your recipes. I will definitely try your recipes.
I love this soup!!!!!
Brilliant!!!! You win the golden star!!! Everyone talks about sour soups, but no one takes the time to make the proper fermentation!!! Thank you for showing this!
You are very welcome, and thank you for watching!
@@PolishYourKitchen Anna, are there other types of barszczt that are regional around Szczecin or other parts of Poland? Might you be able to do a video about it? I'd love to see this... Love your channel and I will continue to watch! All the best!
I’m another one who had this in a little place in Poland and absolutely loved it. Army households know all about collecting dishes from the places we go. Thank you for making so many of these recipes easily accessible to us!
Your burnt onion tip was priceless. Thank you 😊
Another wonderful recipe its so important to Polish Americans who love Polish food to have these real original recipes thank you
I am so thankful you provide these delicious recipes in English. So many of the Poland cooks do not provide the CC/Translate feature. I am Polish but do not speak or read the language. I appreciate your generosity.
My pleasure 😊
This recipe reminded me of my Dear Mom R.I.P. ... Lots of black pepper (Love it). Thank you for the memories!!!
Thank you for the recipe. 💕💗
I love this soup!
We have had white Barzsz (...zurek) every Easter since I can remember (I'm 58) by simmering the fresh kielbasa and then adding vinegar (the sour element?) and a flour slurry. After slicing the kielbasa, add to bowl and with torn rye and pumpernickel and hard boiled egg and douse with broth. I'm sure a lot of this peasant recipe has been lost in translation over the years. So this is inspiring. YUM!
This is my favorite soup
Ah! Wow 🤩 your soupa look very amazing! I can’t wait to make żurek on my own😋. Thank for sharing
Best soup ever
Thank you for this soup recipe. Your explanation is very clear. Tried it. It tastes delicious.
I just found your channel and i loooove it. Im born polish, adopted to sweden and I love to cook and eat polish food. This is perfect for me 👏👏👏🥰
I ate zurek every week all my childhood. Thanks for sharing this!
Visited Poland 2019, loved this soup. Returning in June and look forward to this soup again. Yum!
OMG this is an absolutely wonderful lesson. I live in NYC where one *can* purchase the fermented flour in a jar, but *this* is how I would want to do it. I'm aiming for Easter 2022 with this, for my first effort. Or actually I had better do a practice run before that :p. Thank you!!! Subscribing.
Something else to try with my Sourdough starter! THANK YOU !
I have a sour dough starter going too - can it be used for Zurek?
Thank you!!! I love your videos, I moved from Canada to America because I got married last year and I can’t wait to make this for my husbands family, and bring a little bit of Polish tradition. I miss my mom and my grandma in Canada but your videos are always my go to when it comes to recreating their dishes so I feel a little bit more at home ♥️♥️
looks delicious and it challenges me to prepare it :) Also a perfect excuse to go to the Polski sklep we have in Brussels, to find the right type of sausage :)
My momma made me a batch and delivered it for Easter! With egg and sausage too!
Moms are awesome that way😉
Great video Anna. I am going to try to make this soup next week, because it is hard to find some of the ingredients here in Montreal. I will have to do some hunting. I will let you know how it comes out. Thanks
pozdrawiam
Really great tutorial. I had the soup in Poland a year ago and will make it now. Thanks. Keep posting.
Oh how do y’all keep that great kitchen so shiny and clean 😅 I see some duty dished out, awesome 👏😀
Making it for Easter right now! Dzięki bardzo!
There is only one Polish recipe!🇵🇱👍
będę GO zjadł
There is a technique in bread making that involves making "poolish" that is later added to the base dough. It seems that "poolish" is somehow associated with Poland. Anyhow, your sour rye preparation reminds me a bit of of making poolish for bread. Cheers!
I remember a Duck blood soup we had every Christmas, would you happen to have a recipe? We called it CHA-Nin-A just i don't think that was right.
Yes 😊 www.polishyourkitchen.com/polish-duck-blood-soup-czernina/
My polish Grandmother from New Bedford , MA (USA) would make a soup for Easter. She called it Borscht.
Made with fermented oatmeal and dried mushrooms. It was sort of tan in color and had a strong smell. My Sister would never eat it, an acquired taste but I loved it when I became a teenager. We would add heavy cream when served. Are you familiar with this soup? Recipe? Great Video Thanks. There is a polish market close to me. Any help would be appreciated.
Mike, it’s a version of “biały barszcz” only made with soured oats. You can follow my recipe for “żurek” just use oats (or oat flour). The idea is the same. You let the mixture sour for 5-7 days and then make it into soup. Some people also add mushrooms. It’s absolutely delicious.
@@PolishYourKitchen thank you
@@PolishYourKitchen thats what we call it biały barszcz
Hello Anna! May i ask you something pleaseeeeeeeeee?🥹
Ofc i fell in love with zurek when i visited poland one month ago, so i have to…make it myself. I tried some Winiary packages i brought back but ofc they’re not the best…and i wanted to make a real starter. But i am not sure how many days to leave it to ferment….because ofc winter time now.
So, we are on day 5 now…i tasted it for the first time, and i love it, buuuuuttt…i would like a stronger/more sour taste. Maybe this is because of the room temperature? I have max 20c in my house these days. Do you think i should leave it out more? If so, how many days?
Not sure if it’s important, but i will mention it: i made 3x your portion, used whole wheat flour, and I didn’t feed it, because my jar is full now.
Thanks in advace for the advice if you see this.
mniam :)
Oh yeah. You have to put in the horseradish. ;-)
Thanks again for your amazing Polish cooking video's Anna. We are now living in Poland and it makes sense to be using your recipes! Can you tell me if I (or my husband actually - he's the zurek fan!!) can keep the zurek starter going by reserving some from each batch or should I start new each time? You did say you could use it once again but can I keep feeding it? Appreciate your on going work. I've been following since before your utube days.
Thanks so much for watching and your kind words 😍 Yes, you can make as much as you think you’ll need by feeding it and once it’s ready put it in the fridge. Keep there until you need it next time. When ready to use, take out and wait till it gets to room temperature again. You, re-feed and repeat. Good luck!
we have to try that soon...You have reminded me to check to see if you make rye bread. We bought the flour called here in Italy Segale... which is supposed to be rye flour. I tried it and failed... So I hope to find some answers. ciao
I have been enjoying your videos since I discovered your channel several weeks ago. About 30 years ago I was in a restaurant in Ann Arbor, MI, called Seva. On their menu they were serving a rye groat soup (vegetarian). It was phenomenal. I asked for the recipe and was told that the cook just had an idea for a soup and made it and they served it. I was wondering if there might be a Polish soup similar to this that includes rye groats? If there is a similar one, I would greatly appreciate it if you would make it, After all, how many simple restaurant dishes do you remember after 30 years? Thanks for sharing your culture and dishes with us.
There are many versions of soups made with starters of rye or whole wheat, as many as there are home chefs. Some are vegetarian, some are made with smoked meats, some with wild mushrooms. Basic idea is the same - use starter - and add whatever feels good. "Żurek" and "barszcz biały" are main ones, but there are many variants on the "market".
@@PolishYourKitchen What are the differences between Żurek and Barszcz Biały?
"Vegetarian" version of żurek is called "zalewajka". Ok it's not fully vegetarian because sometimes there is lard given to it.
@@PolishYourKitchen Zrób im krupnik. Pewnie o to mu chodzi. Pozdrawiam z PL. Też pichcę.
@@KJ_nyc The type of flour. Zurek uses rye flour, Barszcz Bialy uses wheat flour.
Hi there...Love watching you cooking videos and i'm learning...Where can i get your recipe book from?...Keep up your great show and keep safe please...
Thank you so much!! You can search on Amazon by typing in Polish Your Kitchen. 🥰❤️
thankyou lots ...take care
great video thank you I do polish sourdough bread can I just the starter from the bread for the Zurek?
I don't trust myself fermenting, lol. But it looks yummy! I sometimes add horseradish to mashed potatoes,.
Don't be afraid Alison! worst thing that can happen is it tastes terrible, best case you get an amazing home made soup! Thanks for watching.
Unless you see mould on the surface, your starter will be fine. If there is mould - throw it away and start from the beginning.
Hi! I believ your soup is so testy as one which I tried in Poland. Why U dont use flakes instead of flouver????
I have a starter on the go that I need to wait for... In the meantime I tried using a Romanian brand Sour starter called 'Pic Nic' or 'Bors' I think that's where I went wrong. It tasted okay buy had a more cider vinegar flavour. Also I really appreciate your video but the link to the recipe and your instructions in the video differ a little. Amazing channel thanks for the help.
with 19 degrees in the house how many days do you think we should keep this outside? didn’t feed it, just made a triple batch from scratch😊
You can order starter for zurek .
Can you make woth oats? My exes mom made a version with oats, i havent been able to trackthat down.
Can you make a recipe with the bottled fermentation. I can buy that.
i can only find 'dark rye flour' where I live. Will this work?? thanks.
Hello Anna, My family has been having this for Easter for many decades. We have some slight differences, but the base is essentially the same. When you "feed the starter", do you do this when the first batch is still "working/bubbling" or do you feed it when the working/bubbling seems to have stopped? Will feeding the starter make it "work and bubble" longer?. Normally, the bubbling stops after about 2 or 3 days.... any longer it may start to mold (but I do not see any more bubbling). Does feeding the starter cause it to sour more? Thanks!
I feed it after at least 3 days, I feel less will not be enough to produce enough bacteria to ferment. Sometimes mine it doesn't bubble at all, which is also OK. It should be more sour after second "feeding". Yes, if you keep too long it may just mold, so the idea is to "catch" it before that happens.
Hi Anna! Can we use Żur as a sourdough starter for bread and pastry because the żur recipe is quite similar to the sourdough starter? If so, what would be your preferance for the density and texture of it for such purposes? Thanking you in anticipation and do widzenia! :)
Hi Omur, żur starter also has some spices in it (garlic, marjoram, allspice), bread starter doesn't. So unless you're OK with all those flavors in your bread then I guess you could try it. I'd be curious to hear how/if it turned out.
@@PolishYourKitchen Soo finally I have prepared the starters for both Zur and Barszcz yesterday. It has been only less than 20 hours and the smell is already amazingly garlicky and sour! I guess I won't need a whole week before it is ready to be cooked as soup. Most probably I will need to feed zur tomorrow. The factor that sped up the souring is heat I think - Living in Turkey starts paying off finally!! :)) While preparing the broth, I am planning to use diced celery root and carrot for easier serving and lightly flavoured small meatballs added to the broth instead of sausages because I cannot access proper sausages right now. I will give you another shout-out after making it, but the stench coming out of the jar is... some would say pungent but I'd rather say frigging smaczne! :)
Mňam ..
Hello!
Two questions,
1) Is it ok to shake the jar slightly every day or should I just leave it alone entirely?
2) I made this starter recently (today is the 5th day) but I forgot to feed the starter on day 3. Will it still be alright feeding it today?
Thanks!
1. No need, just let it sit.
2. Yes, feed it today and let sit for a few days until it bubbles again.
Good luck! 😀
Anna, did you know that you can burn onion on a glass cooktop? I do it all the time. Doesn’t leave a mark or stick at all. Same stovetop you have.
Well would you look at that! Thanks for the tip!
What do you do with the bacon? Personally, I would dice it, fry some color onto it, and give each serving a sprinkle as garnish. Would that make me a heathen? Love binge watching your channel.
Not a heathen 😄 sounds awesome!
Ps. Thank for watching!🥰
You think well. I am writing from Poland and I will tell you that now basically all you have seen in this soup is I cut it into small cubes and leave it in the soup, bacon and vegetables. The sausage, on the other hand, has to be sliced, because this makes the soup so charming. I forgot to add that I am a woman. Nobody at home rebels when I do it and they are happy because the soup is really colorful, although traditional soups should be white. Egg is obligatory. This soup is served in Poland for Easter breakfast, which can sometimes be very long.
@@worldcitizen123 Thank you so much for your advice! Your English is excellent, by the way.
What happened to the carrots? Add cream and potatoes for a richer soup. Sprinkle paprika or chopped parsley on the eggs.
You didn't include the celery root ingredient on your site. Nor the instructions if we actually found the Polish rye starter bottles at the store. Thank you.
I ve been to Poland 3 months ago. Very beutiful country. The food however... not so much. I remember eating this at a restaurant I didnt really like it.
Can you freeze the starter if you dont use it all and you wont be making it again for several months?
Looks like it could use some dried mushrooms
Can I make this without the starter is I’m gluten free? Can I use a gluten free flour
Not sure. I've not made starter with gluten free flour, but would be curious to try.
Also, can we chop the ingredients before?
Sure 👍🏻
So the starter is made for 8 days?
7-8 days. Here is my recipe: www.polishyourkitchen.com/polishrecipes/white-barszcz-starter-zakwas-na-zurek/
Thank you for your video on zurek recipe, but please with all due respect your comments on hot and cold water in the starter 🤔 was causing somewhat confusion. Did you mean to sterile the water to avoid bacteria from developing. I'm sorry 😞 . I have few beautiful polish friends and they mention this soup to me recently and I have tried this very tasty 😋 dish. Now I am attempting to make it my self. 👍🤟
Can we eat the carrots......onion....parsnip??
Yes, yes and yes!😊
Homemade Zurek is my husbands favourite soup when we first visited Poland 2013 we enjoyed it, in a typical Polish home and it wasn't until 2019 when visiting Poland again, he made it in our bnb with the bottled starter. When we returned to Australia it was like " wait until I get off this plane so I can make homemade Zurek"!!
Also, we brought home a packet of instant Zurek which we had just last week- but it's no match for homemade :-)
Thanks for your recipe & tips, Anna. Keep up you demonstrations.
Ryba po grecku when? 😀
Na Święta 😀
Can you serve this when it is not Easter?
It’s your house, you can do what you want! 😉😍
So the vegetables are just to make broth? You don't serve those?
Can we make do without the bacon?
Sure, it won't have that smoky flavor you get from bacon, but will still be delicious. 😀
@@PolishYourKitchen Thank you!
Instead of the sour flour starter we use vinegar in the USA
Whaddya do with that big chunk of meat?
Eat it ;)
On toast with a bit of mustard on top. Yum.
I dont like Old spice :) - better is Ziele angielskie :)
Cream!! At the end you have to add cream, I'm Polish from Kujawy, żurek kujawski is the best and it always has to be with cream. Without cream, żurek is bad and looks ugly. You always have to add cream at the end!!
Your a great chef but pls can you mimize toooòo much talking pls shortened your videos soo boored to watch if you will cook any kind of dish make it short otherwise your subscriber will jump to another food vlogger which is short videos but very informative pls consider this suggestion for the growth of your channel