"In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region. In Silesia, a type of sour rye soup known as żur śląski is served in a bowl, poured over mashed potatoes. In the Podlasie region, it is common to eat żurek with halved hard-boiled eggs. In Poland żurek is traditionally eaten at Easter, but is also popular during other parts of the year. It is usually served with bread or buns, and sometimes flavored with bits of sausage." - by mycitycuisine.org
How to make it...
- 1 part or rye flour (I used organic rye flour from Ballybrado)
- 3 parts of tepid (boiled) water
- 2 cloves of garlic, whole
- 1 teaspoon of sourdough bread starter or 1/2 sourdough bread slice, with crust on
- 1 kg of pig's breast bone or ribs or chicken
- few slices of panchetta or salami or smoked streaky bacon, cut into small pieces
- 1,5 - 2 l water
- carrot, sliced
- parsnip, sliced
- onion, cut in half
- 2 all spice berries
- 2 bay leaves
- 1 clove of garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dry marjoram
Take a clay dish/big jar and mix all your ingredients for the soup starter and leave in the kitchen, covered with tea towel for at least 2 days. On the third day check the starter - it should have acidic, yeasty smell and taste. It will be separated: on the top you'll have very liquid, see through starter and the flour mix will lay on the bottom of your jar.Don't make it in a tall and slim jar as it may raise too much and 'boil' over. Also if your kitchen is very warm it may take shorter time to develop. If you're using bread instead of the bread starter it will take longer, I would wait 3 days not 2.
Traditionally we serve zurek with boiled potatoes and hard boiled egg, an addition of a white sausage is always welcome too.
P.S. You can make your soup on a shop bought chicken or beef stock too, but it won't be as good as on a home made (pig based) one.
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