Lunchbreak: Zurek soup from Polana

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Zurek Soup

2 cups of Zakwas
1 pound of white fresh Polish sausage or smoked Polish Sausage
6 hard boiled eggs
1/2 pound of smoked bacon
1 medium onion cut into quarters
2 large baking potatoes, peeled and large diced
2 cloves garlic smashed
2 bay leaves
2 dried mushroom caps
3 all spice berries
5-6 peppercorns
1 tsp of marjoram
1 Tbs salt or to taste
2 quarts of water

Hard boil the eggs. Place the smoked bacon in a large pot and add 2 quarts of water. Add onion, potato, garlic, bay leaf, dried mushrooms, all spice and peppercorns. Cook for about 30 minutes. Add white sausage and cook for another 10 minutes. (Skip this step if using smoked sausage). Remove everything except the vegetables from the stock. Slice the sausage into bite size portions. You can also dice the slab bacon to return to the soup as well. At this point you can either leave the vegetables as is in the soup or blend for a thicker style soup. Do this by using a stick blender or counter top blender. Give a stir to the zakwas and add it to the stock. Bring it to slow boil. Add the sliced sausage, diced bacon and marjoram. Stir and check for seasoning. Cook for 5 minutes and serve. Serving instructions: Ladle the soup in to bowls with plenty of sausage. Finish each bowl with two halves of hard boiled egg. Enjoy with sliced Polish rye bread.

To make your own Zakwas (sour starter) from scratch:

1/2 cup rye flour
16 oz water
1 tsp granulated garlic

Boil the water and let it cool. Add the flour to a glass jar and add half of the water. Mix well. Add the rest of the water and granulated garlic. Cover lightly and leave in a warm place for 2-4 days.


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