Few weeks ago I met a Greek couple leaving in Warsaw. Dimitris asked me to show him how to cook Bigos. When we talked about Polish cuisine, Anja said that soups are something special for Poland. And this is a fact: in Poland soups are a staple in Polish homes for dinner. You can get it also in any restaurant, served as an appetizer. Check my review of 10 Traditional Polish Soups, soups I like the most and which are the most specific to Polish cuisine.
Which one have you tried and which one is your favorite?
Polish Żurek is a soup 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 Sour Soup Żurek, you need a rye sourdough. You can buy one in Polish store or – I encourage you to- make one at home. It takes few days for the fermentation to make it job, so few days before making Żurek, follow these instructions: http://cookinpolish.com/sourdough-for-sour-soup-zakwas-na-zurek/.
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:) If you plan to make 100% traditional Żurek, use rye flour and follow the instructions below.
Beets Borscht with Uszka is traditionally prepared for Christmas Eve in many Polish homes. As the opposite to borscht sometimes forest mushrooms soup is prepared, but not in my family house- we love beets borscht:)