Polish Żurek is traditionally prepared for Easter. In some Polish families White Borsch is cooked instead of Żurek, the difference is Kvas/ sourdough that is used. For Żurek- rye sourdough, for Borsch – wheat sour starter.
If you plan to cook traditional polish Żurek, few days before you need to prepare sourdough/Kvas/sour starter: http://cookinpolish.com/sourdough-for-sour-soup-zakwas-na-zurek/.
The whole process of preparing sour soup will take about 1,5 hour.
- 1 carrot – diced,
- 1 medium parsley
- onion burned over the fire
- piece of forest dried mushroom
- 5-6 potatoes – diced
- 0,7 kg/ 1,5 lb raw white sausages
- 1 l/2 pints of sourdough
- 2 ts grated horseradish
- 0,5 cup sweet cream
- salt, pepper
- 4 balls allspice
- 4 bay leaves
- 1 tbs marjoram
- 3 liters/6 pints water
Prepare vegetables stock: boil vegetables and mushroom in a big pot.
After 30 minutes add sausages.
After another 30 minutes pour stirred sourdough. Let the flavor mix for 15 minutes.
Add horseradish and cream, first stir them with a cup of soup, then pour it to the pot.
Add salt and pepper and marjoram.
Take sausages out, diced them and put them back to the soup.
Serve with boiled eggs- I cut it in strings, traditionally you can add an egg cut in halves.
Żurek is spicy, sour, full of flavors and definitely worth spending time on. Enjoy! Smacznego!