Żurek

Żurek Recipe - Traditional Polish Soup with Rye Flour and Potatoes

Region / culture: Poland | Preparation time: 3-5 days (for zakwas), 20 minutes (for soup) | Cooking time: 1 hour | Servings: 4-6

Introduction

Żurek is a traditional Polish soup that is known for its sour flavor, which comes from the fermented rye flour used in the recipe. This hearty soup is often enjoyed during Easter celebrations in Poland, but it can be enjoyed year-round as a comforting and flavorful dish.

History

Żurek has been a staple in Polish cuisine for centuries, with records of the soup dating back to the Middle Ages. Originally, żurek was a peasant dish made with leftover bread and fermented flour to create a sour flavor. Over time, the recipe evolved to include smoked and white sausages, potatoes, and other ingredients to create a more robust and flavorful soup.

Ingredients

Zakwas

1.5 liters of boiled and cooled water
0.75 cup of white rye flour
0.25 cup of whole wheat rye flour (if you don't have whole wheat, use 1 cup of white flour)
5 garlic cloves
1 slice of whole wheat bread

Soup

Laska (raw white sausage) - it's a Polish fresh sausage (do not eat it raw!) seasoned and prepared for boiling, for a 2-liter soup use two to three pieces (in Polish "laska" also means a girl)
1 round or straight piece of smoked sausage
potatoes - peeled and cut into 2-3 cm pieces
1 garlic head, split into cloves and peeled
1 handful of marjoram

How to prepare

Zakwas

To make the "zakwas", first ferment the flour. The ingredients are for a 1.5 liter jug of zakwas.
For a large party with 5 or more liters of soup, use only 0.5 of the ingredients for the first time.
Use a stone pot or glass jug (no metal!) with a capacity of more than 1.5 liters to allow space for fermentation.
Add the flour and half of the water, stirring thoroughly to avoid clumps.
Add the remaining water.
Peel the garlic, you may cut it in half, but do not chop it.
Add a slice of bread, ensuring that the bread is completely submerged in water.
Cover with a dishcloth to prevent anything from falling in, but do not seal it completely to allow air access. Leave it in a cool place for 3-5 days.
If you don't have a cool (not cold!) place, you can place the jug in a basin with warm water and regularly refill the water.
Occasionally check if the bread is still submerged in water, as it may easily develop mold. If it's moldy, discard it and start over with fresh ingredients.
Determining when it's ready can be tricky. The fluid should be opaque, not moldy, have a greyish color, and a pleasant smell (although this is subjective).
There may be some bubbles present.
If you don't want to make the żurek right away, store the zakwas in the fridge.

Now for the soup

Cover the white sausages with water and bring to a boil.
Cut the smoked sausage lengthwise into four pieces, then thinly slice it.
Add the sliced smoked sausage to the already boiled white sausages.
After 5 minutes of boiling, add the potatoes, pressed garlic, and marjoram (you may add some salt, but remember that the sausages are already salty).
Continue boiling until the potatoes are soft.
Add the zakwas, but not all at once. Add a portion and taste. If it's not too sour, add more.
You can add some butter, salt, or more garlic to taste.
The soup is best enjoyed the next day, after cooling it down and boiling it again.

Variations

Add mushrooms or vegetables to the soup for added flavor and nutrition.
Use different types of sausages or meats in the soup for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Be sure to ferment the flour properly to create a flavorful and sour zakwas for the soup.

- Use high-quality sausages for the best flavor in the soup.

- Allow the soup to cool and then reheat it before serving for the best flavor.

Serving Suggestions

Żurek is traditionally served with a hard-boiled egg and a dollop of sour cream on top. It can also be enjoyed with a side of crusty bread or pickles.

Cooking Techniques

Be sure to properly ferment the flour to create a flavorful zakwas for the soup.

- Boil the sausages before adding them to the soup to ensure they are cooked through.

Ingredient Substitutions

If you can't find white rye flour, you can use regular rye flour or whole wheat flour instead.

- You can use different types of sausages or meats in the soup to suit your taste preferences.

Make Ahead Tips

Żurek can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup before serving for the best flavor.

Presentation Ideas

Serve żurek in a bowl with a garnish of fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Żurek pairs well with a light and crisp beer or a glass of chilled white wine. It can also be enjoyed with a side of pickles or sauerkraut.

Storage and Reheating Instructions

Store leftover żurek in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

The calorie content of żurek can vary depending on the ingredients used, but on average, a serving of żurek contains around 300-400 calories.

Carbohydrates

Żurek is a carbohydrate-rich dish due to the rye flour used in the zakwas and the potatoes in the soup. Carbohydrates provide energy for the body and are an important part of a balanced diet.

Fats

The fats in żurek come primarily from the sausages used in the soup. While fats are high in calories, they are also essential for the body to function properly.

Proteins

Proteins in żurek come from the sausages used in the soup. Protein is important for building and repairing tissues in the body.

Vitamins and minerals

Żurek is a good source of vitamins and minerals, including vitamin C from the fermented flour and potatoes, as well as iron and zinc from the sausages.

Alergens

Żurek contains gluten from the rye flour used in the zakwas, as well as potential allergens from the sausages used in the soup.

Summary

Żurek is a hearty and flavorful soup that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a comforting dish that can be enjoyed as part of a balanced diet.

Summary

Żurek is a traditional Polish soup that is known for its sour flavor and hearty ingredients. This flavorful dish is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a satisfying and nutritious meal option. Enjoy żurek with a side of crusty bread and pickles for a delicious and comforting dining experience.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Żurek. I remember it so clearly, as if it were just yesterday. It was a cold winter day, and I was rummaging through some old cookbooks that I had collected over the years. As I flipped through the pages, a yellowed piece of paper fell out from between the pages of an old Polish cookbook. It was a recipe for Żurek, a traditional Polish soup that I had never tried before.

Curious and intrigued, I decided to give it a try. I gathered all the ingredients listed on the piece of paper – rye flour, water, garlic, onion, bay leaves, and kielbasa. I followed the instructions carefully, mixing the rye flour with water and letting it ferment for a few days. The smell of the fermenting mixture filled my kitchen, reminding me of the old country.

As the days passed, I continued to follow the recipe, adding the garlic, onion, bay leaves, and kielbasa. The soup simmered on the stove, filling the house with its rich aroma. I couldn't wait to taste it, to see if it lived up to the memories of my childhood.

When the Żurek was finally ready, I ladled myself a bowl and took a tentative sip. The flavors exploded on my tongue, transporting me back to my grandmother's kitchen in Poland. I could almost hear her voice, telling me stories of how she learned to make this soup from her own grandmother.

I savored every spoonful, enjoying the warmth and comfort that the soup brought me. It was like a taste of home, a connection to my roots that I had been missing for so long. I knew that this recipe would become a staple in my own kitchen, a link to my past that I could pass down to future generations.

As I sat at the kitchen table, savoring every bite of the Żurek, I couldn't help but smile. I felt a sense of pride and satisfaction, knowing that I had stumbled upon a recipe that held so much meaning and history. It was more than just a soup – it was a piece of my heritage, a reminder of where I came from and the traditions that had shaped me.

And so, I continued to cook Żurek, perfecting the recipe over the years and making it my own. I shared it with friends and family, passing on the story of how I had stumbled upon it in an old cookbook on a cold winter day. It became a beloved dish in my household, a symbol of my heritage and a connection to my past.

As I sit here now, reflecting on that fateful day when I discovered the recipe for Żurek, I am filled with gratitude. Gratitude for the memories it brings back, for the flavors that bring me comfort, and for the traditions that have been passed down through generations. It is a reminder of the power of food to connect us to our past and to nourish both body and soul.

And so, I will continue to cook Żurek, sharing it with anyone who is willing to try. For it is more than just a soup – it is a piece of my story, a taste of my heritage, and a reminder of the love and connection that food can bring.