ElfyPolish Soup, Zurek, a tangy and hearty soup, is a traditional Polish dish that has been enjoyed for centuries. It is believed to have originated in the Silesia region of Poland, where it was heavily influenced by neighboring German and Czech cultures.
The name “zurek” comes from the Polish word “zura,” meaning “sour,” which is a reflection of the soup’s distinct sour taste.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 20 min | 120 min | - | 140 min |
The soup’s primary ingredient is fermented rye flour,
which has been used in Polish cuisine since the 10th century. It was first used to make bread, but later became popular in soups. To make zurek, the fermented rye flour is mixed with water and left to ferment for several days, creating a sour starter that is added to the soup.
The soup is then simmered for several hours, allowing the flavors to meld together.
In addition to the fermented rye flour, zurek also contains other ingredients such as pork sausage, potatoes, carrots, onions, marjoram, garlic, bay leaves, and allspice.
It is typically served with slices of rye bread and garnished with hard-boiled eggs and sour cream.
Throughout Poland, there are many variations of zurek, each with its own unique flavor and ingredients. Some regions use smoked sausage, while others use mushrooms or other vegetables. “Zurek staropolski” is another popular variation, which uses a sourdough starter instead of fermented rye flour.
Zurek’s popularity dates back to the 19th century when it was a common dish among Polish peasants due to its affordability and availability of ingredients.
Today, it remains a beloved dish in Poland, often served during holidays and special occasions.
In conclusion, zurek is a delicious and comforting soup that is a staple of traditional Polish cuisine. If you’re looking to try something new, consider making zurek in your own kitchen and enjoy the flavors of this historic dish.
Ingredients
Instructions
In a large pot,
bring the water to a boil.
Slowly whisk in the sourdough rye flour until it is well combined.
Reduce heat to low and let the mixture simmer for about 1 hour, stirring occasionally. At this point add the cubed pork meat also if using.
While the soup base is simmering, heat the vegetable oil in a pan over medium heat.
Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
Add the sautéed onion and garlic to the soup base, along with the bay leaf, allspice berries, and cloves.
Simmer for an additional 30 minutes.
Add the sliced sausage and marjoram to the soup and simmer for another 10-15 minutes, or until the sausage is cooked through.
Remove the bay leaf and allspice berries from the soup.
Season with salt and pepper to taste.
To serve, ladle the soup into bowls or bread and top each with sliced hard boiled egg.
Enjoy, Good Appetite!
