Polish sour soup/ Żurek

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/.

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Sourdough/Kvas for sour soup/ Zakwas na żurek

Sourdough is a basic ingredient of Żurek, traditional Polish soup, prepared for Easter. It can be also called: kvas or sour starter, and is made by fermenting rye (for Żurek) or wheat (for White Borsch) flour. The process is easy, although you need few days to have your own homemade Sour starter.

There is a whole variety kinds of sourdough, that you can prepare and use for soups, it depends on the flour you use. I prefer oatmeal one, because you can get very fresh flour on the spot- all you need to do is to grind oatmeal in an old coffee mill:)

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Kvas/ Sourdough for Borscht

Zakwas na Barszcz

If you plan to cook natural, healthy and delicious Polish beets Borscht, for example for Polish traditional Christmas Eve, you need to prepare beets kvas/ sourdough for borscht few days before. Kvas is actually a water from fermented beets.

From this amounts of ingredients you will get about 2 portions od kvas to borscht. I usually prepare more sourdough. One portion I use for Borscht and the rest I refrigerate and drink everyday half a cup of it. I love this taste, it is also very healthy drink. When you drink kvas, you get vitamins, minerals and probiotics. It’s so good to your immune.

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