Today a post which is more about living in Poland. Living in Poland will be a section of posts about how I experience living here, the differences that I notice between Poland and the Netherlands, but also post about Polish food and traditions.
Today’s post will be about food. Zurek. My favorite polish soup and I will tell you how I make it the easy way.
Zurek is a traditional sour soup, which is most often eaten with Eastern. The main thing about this soup is: it has the same base everywhere but everyone makes it a little bit different. And today, of course, I will share my version, which is very easy and fast. Probably most Polish grandmothers would not approve.
Since I am living in Poland I can buy the base of the soup easily in the supermarket (Zur), for the people who cannot I will add the recipe for the Zur in here as well. I never had to make it and did not use it in this recipe.
Recipe for the Zur:
– 5 tablespoons of Rye Flour
– Crust from a slice of Rye bread
– 3 cups of water
– 4 cloves of garlic
– 3 Bay leaves
– 5 allspice Berries
Instructions for the Zur:
Add the flour and the bread crust to a large jar. Boil the water and add when cooled down together with the garlic, bay leaves, and allspice berries. Stir the mixture and cover the jar with a linen cloth. Let it sit for around 5 days and stir the mixture twice daily.
Now that the basis is here, or you were able to buy this in the supermarket.
Let’s start preparing Zurek!
Ingredients for 4 servings:
– 4 large potatoes
– 500 mL Zur
– 500-750 mL Water
– 6 cloves of garlic, crushed
– 200 grams of Bacon
– 4 Smoked sausages (Kielbasa Slaska)
– 4 eggs
– 2 tablets for chicken broth
Peel the potatoes and cut them in eatable pieces. After I am cooking the potatoes as usual until they are soft and ready to eat.
While cooking the potatoes I start cutting the bacon in smaller pieces, after which I put them on low fire in a frying pan. When the bacon is slightly frying I start cutting the sausage in smaller pieces – so they are easy to eat and add them to the bacon. Together I fry them until the sausage and the bacon are both a bit crispy.
In a separate big pot, I add the Zur, the 6 crushed garlic cloves, the tablets for chicken broth. The bottle in which the Zur came is filled with water, shaken and also added to the pot. Here you can add a bit more water if you do not like very thick soups. As well for the garlic, you prefer less garlic, then add one or two cloves less. Then I turn on the heat and keep on stirring. The pieces of rye flour in the zur can get attached to the bottom of the pot and burn.
When the soup basis is warm, I add the bacon and the sausage and stir it a bit more and then it is already time to make up the soup bowl.
First I add the boiled potatoes to the soup bowl and then fill it with the soup. Then I slice an egg in 4 pieces and use this as a topping. From time to time I add deep fried onions on top as well, but this time I kept it simple.
If you want you can also add carrot to the soup, but this will need to be boiled separately and will give a bit more of a sweet taste to the zurek.
Onion can be added as well when frying the bacon and added to the soup.
As you can see my recipe for Zurek is really easy and fast, does not cost me a lot of time to prepare, but a lot of grandmothers can get upset by this. Everyone has his own version of Zurek and I believe there is no right or wrong. I prefer my Zurek with a lot of garlic and nice and sour. In my recipe I have not added any additional salt or pepper, for me, these two herbs are not needed. For others in my family, they add the pepper themselves at the table.
For now: Smacznego!