When I think about Polish soup- Polish Żurek is first thing that comes to my mind. Slightly sour, served with white sausage and actually is not that hard to do. It’s definitely one of my favorite Eeast Europe soup.
Little history lesson
,,Żurek” is one of the oldest dish from Śląsk (Silesia) – the voivodeship in Poland. It basically means sour, ensiled. This name for the first time was used in XV century. Polish farmers had even special pot to cook this particular soup. Now Polish Żurek is traditional soup served at the Easter time.
There are also many legends about how Polish Żurek was discovered. One of them is a story about woman who didn’t know what to cook for a dinner so she put everything she had into a pot. She forgot about it and for a few days she felt a sweet-sour smell from this pot – that inspired her to create a soup.
Do you want to know how to make this Polish Żurek? Traditional Żurek is served with meat- the most popular is with white sausage. To this soup we also add egg and potatoes. My recipe it’s really easy and you won’t regret making it! Try and let me know if you like it 🙂
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Traditional Polish Żurek – the best soup from Poland.
Traditional Polish Żurek – the best soup from Poland.Course: Recipe book, DinnerCuisine: PolishDifficulty: Easy
A very traditional Polish sour rye soup with white sausage and smoked ham.
300g (or one bigger piece) of smoked bacon or smoked meat
4 white raw sausages
3 medium carrots
1 small celery root
500ml sour rye flour starter
100ml of double cream (at least with 30% fat)
1 tablespoon of dried marjoram
30g of flour
10-15 whole black pepper seeds
1 tablespoon of salt
3 cloves of garlic
Optionally: 4 hard boiled eggs
Optionally: 6-8 potatoes
- The Base: Peel the carrots, parsley, celery root and place in a bigger pot. Chop finely the onions and the garlic add to the pot. Pour over with 2 litters of fresh cold water and bring to boil. Then add the smoked bacon (or meat) and the raw white sausages. Season with the salt and crushed black pepper seeds. Simmer for at least 2 hours. Then take out the vegetables, the bacon and sausages and set aside.
- Then add the sour rye flour starter and the dried marjoram. Pour approximately 100ml of the soup into a smaller bowl, add the double cream and the flour. Mix well until well combined and then pour back to the soup. This step is very important as if you would add the double cream directly into the hot soup, it would get watery and very sour.
- Cut the white sausages and the smoked bacon into smaller pieces and place back to the soup.
- Serve with fresh bread.
- The key to a good zurek is to use raw (non-cooked or boiled) white sausages. They are more aromatic and add great taste to the soup.
- Optionally you can add 1 halved hard boiled egg to each serving.
- When you want to make your soup “thicker” you can add peeled and roughly chopped potatoes approximately 30 minutes before the end of cooking.
- You can store the soup in the fridge up to 5 days or freeze it for later.
- The sour rye flour starter (ZUR) should be available in every good Polish grocery store or bigger supermarkets with European cuisine.
- Also, make sure that when you will use the sour rye flour starter, you shake well the bottle before pouring into the soup. The flour at the bottom has to be mixed well.