Zurek is a traditional Polish dish for Easter, andit is cooked with use of a special sourdough – «zur».
Ingredients for Zur (sourdough):
* 120 g of wholemeal rye flour
* 5 table spoons of grinded oatmeal
* 4 big cloves of garlic
* 4 allspice berries
* 3 bay leaves
* 900 ml of boiled water
Flour and oatmeal put together into a glass jar or a bottle and pour around 300 ml of water. Stir the mixture and then pour the rest of the water. Stir a mixture again to form a uniform slurry. Add spices – slightly crushed garlic, allspice berries and bay leaves. Cover the bottle with few layers of gauze or linen cloth in order the sourdough has some fresh air. Put in a dark place and stir it once a day.
3-4 days passed and the sourdough is ready. Close the bottle firmly and put it in a refregirator. In this way the sourdough can be preserved for about a month.
Zurek (soup)
2 cups of sourdough
3 l of water
2-3 carrots
2-3 potatoes
3-4 hard boiled eggs
6-7 dried wild mushrooms (optional)
3 kielbasa or raw sausages
150 g of bacon
200 g of sour cream
1 tablespoon of dry marjoram
2-3 cloves of garlic
1 teaspoon of grated horse radish
1-2 bay leaves
Salt,pepper
Baked breads, greens to one’s taste while serving
Soak in the water washed mushrooms for a night (if there are no mushrooms, omit this step.) In the morning cook them for one hour in the water they soaked in.
Start to cook zurek soup using the vegetables listed above, cook them till they are ready and put them off. Into the vegetable broth put the sausages (can be fried a bit on the frying pan) and the bacon. Cook it at little heat for 30 minutes. Then put it off.
The vegetables, mushrooms cut into big slices. Eggs cut in two. Sausages(kielbasa) can be cut in big slices or small ones to one’s taste. Crushed garlic and grated horse radish mix with salt.
Into the broth put sourdough, mushrooms and marjoram, salt and pepper to one’s taste and cook for 5-10 minutes.
Add sour cream, mix of garlic and horse radish, let it boil and turn the heat off.
Portioned ingredients put on the plates and pour with sourdough. Sour cream and baked bread can be added.
Or serve Zurek soup in a peel of wholemeal bread.
Bon appetit!
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