Recipe Details

Summary

Name: Zurek - White Polish Easter Soup Recipe

Category: Easter

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

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.