Silesian Zurek – Whole Grain Roe Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 5 hrs 1 min |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sourdough:
- 100 g rye meal
- 500 ml water
- 1 clove garlic
- 1 pinch (s) salt
For the deposit:
- 100 g bacon
- 250 g ham sausae or boiled sausae or wiener sausaes cut into slices
- 2 clove (s) garlic, sliced
- 1 onion (s), sliced
- 2 tablespoon sesame oil
- 1 teaspoon lard
- 1 tablespoon butter
- 4 potatoes, waxy
- 3 egg (s), hard-boiled
- carrot (s)
For the soup:
- 500 ml broth
- Salt and pepper, black
- marjoram
- 3 bay leaves
- 3 allspice grains
- Mushrooms, dried
Print Recipe
Pin Recipe Instructions
- Zurek is a sour flour soup, a traditional recipe from Poland. However, you should start preparing it 5 to 7 days in advance.
- Start making the sourdough five to seven days before the soup is cooked. Put the rye meal in a glass and add 400 ml of lukewarm water. Do not close the jar, but put a parchment or baking paper over it and fix it with a rubber band. Poke a few holes in the paper with a fork so it can breathe. Leave the jar at room temperature for 5 to 7 days. Stir once a day. On the third day, add a clove of garlic and a pinch of salt. During this time, the rye meal ferments.
- On the day of preparation, lightly toast the sausage, bacon, garlic slices and onion slices in lard, butter and sesame oil in a pan. Add potatoes (jacket potatoes also work). Possibly cook small carrots cut into slices or cubes separately.
- In a large saucepan, heat the broth with bay leaf, marjoram, pepper and allspice and simmer for about 10 minutes. If you can, you can add a few dried mushrooms as an ingredient. Add all the prepared ingredients from the pan to the broth. At the end, slowly pour the fermented meal into the soup and simmer for five minutes, stirring constantly. Possibly fold in some cream and season everything with salt and pepper.
- Hard boil the eggs in a separate saucepan, drain, rinse in cold water and peel. Cut into slices and add to the soup.
- Serve the soup with mashed potatoes or bread and butter or simply as a starter. Wiener sausages as a bonus side dish also go well with it.
- The day after it tastes even better, if there is anything left over.
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