Polish Żurek is a soup traditionally prepared for Easter. In some Polish families White Borsch is cooked instead of Żurek, the difference is Kvas/ starter that is used. For Żurek- rye starter, for Borsch – wheat kvas.
If you plan to cook traditional Polish Sour Soup Żurek, you need a rye starter. You can buy one in Polish store or – I encourage you to- make one at home. It takes a few days for the fermentation to make it job, so few days before making Żurek, follow these instructions: How to make Kvas/Starter for Żurek.Continue reading “Polish Sour Soup Żurek”