Polish Mother In Law Recipe #2: Żurek: Polish Sour Rye Soup | How To Make Polish Żurek
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- Опубликовано: 22 авг 2024
- Without a doubt one of the best soup you will every eat called Żurek: Polish Sour Rye Soup. A tradition during Easter.
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🙍 The recipe Is for - 12 People.
🕐 Preparation time - 1 Hour & 15 Minutes.
🍳EQUIPMENT:
👉 Knife
👉 Cutting Board
👉 Big Cooking Pot
👉 Skimmer
🍠 INGREDIENTS:
👉 280 g Smoked Bacon
👉 300 g Kielbasa
👉 300 g White Kielbasa
👉 2 Carrots
👉 ½ Celeriac
👉 2 White Onions
👉 1 Parsnip
👉 30 g Vegetable Bouillon
👉 4 tsp Horse Radish
👉 7 Cloves Garlic
👉 250 g Śmietana ( Crème Fraîche )
👉 950 ml Sour Rye ( Zakwas )
👉 2 tbsp Marjoram
👉 Salt & Pepper
📋 INSTRUCTIONS:
👉 Cut the smoked bacon in 4 pieces and add this to the cooking pot with water. Make sure that the bacon is under water. Boil this for 20 minutes. Cut in the mean time carrot, celeriac, white onion and parsnip in big pieces.
Poke with a fork a couple of holes in all the Kielbasa.
After 20 minutes add the vegetables and meat into the pan with bouillon and extra hot water. Make sure that mostly everything is under water. Boil this for another 20 minutes.
👉 After 20 minutes take out the meat and vegetables and let it cool down a bit. Separate the meat and onion from the rest of vegetables. The rest of vegetables you will not use anymore.
In the mean time hard boil some eggs.
👉 Cut the meat and onion. Make sure that you remove the skin from the Kielbasa.
👉 Put the meat and onion back into the cooking pot together with horse radish, sour rye, Śmietana, garlic, marjoram, salt & pepper. Also add boiled water till 1 cm underneath the edge. Bring this to a heat, but make sure the bottom doesn't burn.
Note: Mix the Śmietana with some of the bouillon so you don't get any lumps.
Don't forget the serve it with the boiled egg.
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Ja zawsze przed gotowaniem kroję wszystko w kostkę. Boczek i kiełbasa powinny zostać podsmażone przed dodaniem do zupy, I najważniejsze nie dodawajcie śmietany, zmienia charakterystykę smaku, bliżej mu do barszczu białego. Do wywaru polecam dodać lekko spaloną cebulę, podbija smak i cudnie pachnie. Dodanie podsmażonych pieczarek albo innych leśnych grzybów też wzbogaci smak.
Sounds good. I will try it with your tips. Thank you for the feedback :)
We eat this soup every Easter. We love it!
This bread is good because it is already humid of the soup and so with higher digestibility
with an amazing demonstration on how to do it
I'll subscribe
That looks sooooo good
It is delicious I ate it in Poland as a German served there in a bread never seen this before and I am also french so if I was fascinated this means something
I had the same reaction the first time. It is really nice to see and delicious
Yummy! Thank you!
Excellent cooking looked delicious and
Thanks for the sharing this amazing recipe 👌 👌
My favourite
Super recipe!
Looks good but needs garlic bread LOL
But you should eat the bread too to not spoil it
How to make a sour Rye if I am not in Poland? We have a Rye flower in the shop I can buy, will it be enough?
With Rye flower you can make '' Zakwas '' aka sour Rye. On google you can find many recipes how to make it.
that is not polish żurek :D it;s white barszcz :D
not żurek.
OK
@@thefusionrecipes then don’t call it that??
Po co podajesz jak nie tłumaczysz☹️☹️☹️
The explanation is in the description ☹️☹️☹️