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In my project to find as many uses as possible for my sourdough starter since I can only eat so much bread;
I found the Polish Sour soup known as Zurek. Traditonally made with polish sausages and hardboiled egg and thickened with rye sourdough.
As I dont have rye I just used my sourdough starter that is all spelt.....and I loved it.
Some recipes call for sour cream, some for horseradish etc. I added kefir.
And now that I think of it, this sourdough method could be used for a lot of soups. It adds flavor and thickening. Cool.
The tasty pieces of hardboiled egg added at the end were awesome too.
I will be making this again.
I wanted to find a good recipe page with photo tutorials but was unsuccessful.
I found the Polish Sour soup known as Zurek. Traditonally made with polish sausages and hardboiled egg and thickened with rye sourdough.
As I dont have rye I just used my sourdough starter that is all spelt.....and I loved it.
Some recipes call for sour cream, some for horseradish etc. I added kefir.
And now that I think of it, this sourdough method could be used for a lot of soups. It adds flavor and thickening. Cool.
The tasty pieces of hardboiled egg added at the end were awesome too.
I will be making this again.
I wanted to find a good recipe page with photo tutorials but was unsuccessful.
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Canada
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Re: Zurek Polish Sourdough Soup
Wed, January 21, 2009 - 1:23 PMI found this, I suppose you can garnish with HB eggs:
Easter Soup (Zurek Wielkanocny)
2 cups rolled oats
2 cups watm water
Crust of rye bread
1-1/2 lbs. Polish sausage
1-1/2 gt. water
1-Tbsp. prepared horseradish
1 tsp. brown sugar
Salt and pepper to taste
Mix the oats and warm water, add bread crust. Let this stand until mixtre sours, at least 24 hours. Strain, reserve the liquid.
Cook sausage in water for about 1 hour. Remove the sausage, skim of the fat. Combine skimmed broth and oatmeal liquid.
Add horseradish, brown sugar, salt and pepper. Slice the sausage, add to the broth then bring it to a boil.
at: www.globalgourmet.com/destina...rsp.html -
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Re: Zurek Polish Sourdough Soup
Wed, January 21, 2009 - 1:25 PMHere is another at www.free-old-time-cooking-recipes.com/soups/zurek-white-polish-easter-soup.html
White Polish Easter Soup
Ingredients:
ZAKWAS:
2 cups pre-boiled warm water
100 g (3.5 oz) rye flour
2 garlic cloves, minced
ZUREK:
100-200 g (3.5 to 7 oz) white sausage (polska kielbasa)
1 bay leaf
2 corns of allspice
salt, pepper
2-3 Tbs sour cream
Preparation:
ZAKWAS:
Mix rye flour with warm water and garlic. Pour into a glass jar or crockery bowl, cover with cheesecloth and let stand in a warm place for 5-6 days. (The fermentation and sour smell is a sign that it’s getting good) Strain and use as required.
ZUREK:
Cook sausage in 1 l of water with bay leaf and allspice for 30 minutes. Add strained zakwas (only liquid). Season with salt and pepper. Cook for 5 minutes.
Serve with sour cream.
You can also add chopped, cooked potatoes, chopped hard boiled egg, fried bacon or/and fried onion.
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