Sour Rye Soup - Zurek - Recipe #85
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- Опубліковано 11 вер 2024
- Polish Sour Rye Soup, which we call Zurek is a perfect fit for Easter! I use water for a base and don't add sour cream at the end because this is my family recipe but you can use vegatables stock instead and add few tbs of sour cream after you done cooking! I hope you enjoy! Happy Easter!
Recipe for Zakwas you can find here: • Sour Rye Soup Starter ...
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Full recipe you can find at: inaniaskitchen....
Music used in my video is by Kevin MacLeod
incompetech.com
Royalty Free Music - Used with Permission under Creative Commons license.
Licensed under Creative Commons: By Attribution 3.0
creativecommons....
It would mean a world to me if you subscribe :)
Ingredients:
2 cups of Zakwas
300 g of white sausage (weisswurst)
350 g of smoked bacon
200 g of smoked ham
Eggs
bay leaf
all spice
few peppercorns
salt and pepper
1 tsp of marjoram
6 cups of water
Instructions:
Hard boil the eggs.
Place the bacon in a large pot and add 6 cups of water. Add bay leaf, dried mushrooms, all spice and peppercorns. Cook for about 40 minutes.
Add white sausage and cook for another 10 minutes.
Take everything out of the stock.
Cut the sausage and ham, if your bacon is nice then cut it as well.
Give a stir to the zakwas and add it to the stock. Bring it to boil.
Add the meat and marjoram. Stir and check for seasoning.
Cook for 10 more minutes
Enjoy!
Wonderful! My Daddy would make Zurek many times. He added garlic and served with potatoes! I know everyone has their own family recipes. After making the 'zakwas' the whole house had the wonderful aroma of Zurek. When I was a little girl I never paid attention to how he made it. Thanks for the recipes!
I still make my family version of this soup.. we call it “Borscht”...for Christmas & Easter.
I cook the dried mushroom separate. Adding most of the mushroom broth (less the dirt sediment) and chopped mushrooms..
In a cup we add hot broth to sour cream (tempered) then mix it into the soup.. the big difference is we add white vinegar (to taste) to make it more sour tasting.
Mix together, in bowl add ham, kielbasa, boiled eggs. Rye or pumpernickel bread.
Yummy !!
Sounds great!
my recipe did not call for ham, and instead worked off a broth of celery root, carrot, onion and parsnip. it was phenomenal and yours looks quite fantastic as well.
This soup is delicious & a wonderful winter meal to make!
so true, thank you for watching
Thank you sooo much for sharing this recipe in English with English ingredients! I was trying to figure it out how to make this soup here in the US. I was born in Poland and love this soup!
you are so very welcome :)
@Aline Tellford You can try with wheat flour also. We do that here too and call it White Borsch (Biały Barszcz). It doesn't really make that much of a difference as ) the distinct, sour flavor of Żurek comes from the byproduct of flour fermentation not from the flour itself.
Pozdrawiam ;)
"Biały Barszcz" - That's what we called it as well at home.
Yum yum yum felt like I'm at babcias house. Just finished dinner and all agree it was yummmmm. No more packages from Starsky or Wisla polish stores.
where is Wisla? I only know Starsky :)))
Ania's Kitchen Wisla is at the polish plaza in Mississauga at burnhamthorp and Dixie. I recommend the Arcady restaurant there and bread from Jaswoj bakery/polish store there and if ever in the area there's a restaurant called zagloba (sort of a chefs buffet style) at Dixie and Dundas highly recommend its fairly priced but you got to be hungry going there because the portions are BIG I always order kids size when there caus I hate wasting amazing food. In that area there also a sort of miniature Costco for everything polish called Miami whole sale I think. I love polish spices and they got them all plus my favourite cup-a-soup ..goroncy kubek all flavours last I was there a couple of weeks ago they were priced at 49 cents each. I got a good supply to last me till next summer.
Thank you for sharing your life and kitchen with us. Every recipe is " place lizac..I talerz"
@@gmiernik wow, another local from mississauga! That's so rare to see. Lol
thank you for sharing. going to passed my test next week
Slavs make the best soups and it ain’t close.
white sausage - Weißwuascht is a traditional Bavarian sausage made from very finely minced veal and fresh pork back bacon. I can't find the Polish one in the stores around me and the German one is very similar. It has specific taste but if you can't find it any sausage will do :) Most of the taste in this soup is from zakwas and smoked bacon.
you are very welcome!
Thank you for this; I can't wait to try it! Zurek is my favourite soup, but I've never found a recipe quite as good as my aunt's (she described it to me, but I never saw her make it, & she doesn't measure anything). Yours looks quite similar to hers, so I have high hopes about the result!
My mother in law insisted on horseradish in her zurek.
So good 🤯
Thanks for your suggestion!
Yum that looks like a hearty soup Ania. thanks
Dear Annia,
Yesterday I ate in a polish restaurant zurek,it was amazing!
Thx the video I must try is cos is taste OMG!!!!!
Have a great weekend ;)
thank you :)
am from Poland. in my family we dont add cream at all. sometimes we do add ham but always we fry an onion to make it gold or little bit darker than gold and add straight into jar. you MUST NOT fry onion on oil for this soup. use butter instead
Am going to try making this on Saturday. Fingers crossed it turns out as good as yours look. Thanks :)
Ania, I love your channel. Thank you very much for your fantastic recipes. You are great inspiration. Dzienkuje bardzo ze Slovacie :)
MrDanubeboy You are so very welcome! Thank you for watching!
Thank you for all Easter recipes. :)R
Madzoram :) :) :) i love you miss :)
😊
Dzienkuje !!!! This will work just fine.
you are very welcome and smacznego!
Anna haven’t hear from you. Love your recipes! Did Zurek for my friends delicious ❤️
Very nice content!I Like you receipts
thank you!
Ania, this is wonderful.
+Marco Abramo Thank you!
Excellent, thank you, again!
Hello Ania! Can I use Polish Kielbasa instead of the white sausage? I'm going to make zurek this weekend. My MIL made this before but the sausage she used was brownish..
i would suggest any other raw pork sausage you can put your hands on, it will not taste the same but it will work as well. The taste of this soup is very hard to describe. It is much more sour than a rye bread but has same feel to it. It is very sour and garlicky :) I think you have to try to decide for yourself! If you do please let me know how did you like it!
Hi Ania, Does this soup work for your low carb diet? I think it might. I kinda try to do low carb myself? Also, my Grandma was born in Poland she was the best cook, my Mom not so much I spoke with Mom and asked about the Easter soup and she said she remembers her Mom making this for Easter. Well, here I go I"m going to try it myself!
Looks good, thank you! What kind of white sausage is that? Pork? Can we use any sausage or will the taste be very different?
What's a good substitute for white sausage? And how would you describe the taste of this soup? Would you say it's safe to say if you like rye bread one might enjoy this? I'm always on the look out for exotic tastes and recipes. This is certainly different!
Can I use wholemeal rye flour instead of white?
Ania my babcia used to make a sour cabbage soup that was delicious. She called it Kapuśniak but when I get it in a store it's not sour. Is it a different soup?
My kapusniak is sour, check it out here: ua-cam.com/video/XCe94_GPIrE/v-deo.html - it will depend how sour cabbage you will use!
I will try it ot looks delicious. What is the music you are playing to this?
Music is by Kevin MacLeod incompetech.com :)
Thankyou Ania
Hi Ania, I'm crazy for Zurek soup and polish food in general. I live in Kuwait and here is dificult to find the Rye flour for make the zakvass, but there is Rye bread. I would like to know if is possible to make the zakvass using rye bread, and if possible I'd like to know about the measures of ingredients,if remains the same. Dziecuje bardzo :) !
You can make zakwas at home, it's easy. Search UA-cam for recipes on how to make sourdough starter at home.
Depends where you live look for german or italian sausage. Don't go with english, unfortunately it has too much fat and it gets too dry when boiling. If you can't find good sausage just leave it out and add some pieces of pork, turkey or any other meat. Will not be as traditional, but the idea is to have a rich soup that fills you up.
I can not find any rye flour in my area is there any alternatives I can use?
you can but it is not going to be the same :) it will still taste good!
@ania's kitchen - I can only find ground allspice without ordering off the internet. Would I be able to use that?
yes you can, use it as you would use black ground pepper :)
Ania jak sie robi zakwas domowy bez tych pakietek instant?
a zapraszam do obejrzenia ua-cam.com/video/fPpsshVA7sI/v-deo.html
Do I put in just the water from the starter? or the whole thing with the flour?
+Ross H never mind, stir then add. I had to top up with hot water for texture and sour cream to calm the taste as my starter was quite strong. I love this soup now I can make it in Scotland haha! Thanks Anna, & thanks Polish shop for the rye flour.
+Ross H :) sorry for being late but i am happy you got it :))) Thank you so much for watching!
And the bread?
hh, it's not polish music.
+David Sandomirsky nope :) Thank you for watching!
Instead of using zakwas, my mother would use the broth from boiling fresh sausage, then sour to taste with a bit of vinegar.. otherwise, all the same.. thanks!
Sourdough soup? I've seen it all...
Not exactly Sourdough soup as you put it. It is a soup and is sour but nothing to do with Sourdough
marry me