Zurek: healthy polish sourdough soup
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Zurek: healthy polish sourdough soup
This is one of my favorite Polish soups. It is pretty thick and has a very special sour flavor. You can serve it with cooked potatoes, hard-boiled egg or spring onions on top. In Canada it is still cold these days, so a cup of a homemade “żurek” will help you to warm up. Vegetarians are welcome to skip the sausage in the recipe. Meat lovers can consider adding to the soup two or three chopped and fried bacon slices. Are your ready to try it out?



2 carrots
2 white onion
1 potato
1 leak
1 turnip
1/2 celery root
a bunch of dried wild mushrooms
3 tbsp olive oil
1/2 tsp black pepper
1 tsp salt
1 tsp sugar
+ sourdough
+ 1 raw white sausage and/or 3 slices good quality bacon (optionally)
600ml lukewarm water
10-12 tbsp good quality thick rye flour
6 cloves garlic (sliced)
3 bay leaves
1/2 tsp Jamaica pepper

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sourdough :

4-5 days before making “zurek” set all the sourdough ingredients in a jar and mix once or twice. Then cover it with a piece of cloth. Place the jar in a warm, dark spot and let the bacterias and natural yeast do the job!

soup :

Make sure that the sourdough is ready to use: a good one has a nice sour smell and no mould on the surface.

Peel the veggies (including just one onion) and cut into big pieces, set them in a pot together with mushrooms, olive oil, spices and 2 liters cool water. Bring the stock to boil and cook for 90 minutes.

In the meantime cook the sausage, then cut it into small pieces. Fry the chopped bacon until crispy and set it aside.

Cut the second onion into small cubes and fry on a pen until golden-brown.

Remove the veggies from the stock. Add the sourdough and bring it to boil. Then quickly add the fried onion and sausage, mix the soup and let it cool down for 5 minutes. It’s ready to serve!