Zurek
Dive into the hearty world of Polish cuisine with Zurek - the traditional sour flour soup that is a must in Poland. Known for its unique sour taste and rich, creamy texture, Zurek is a classic that is often served on special occasions such as Easter. With ingredients such as sourdough broth, bacon, white sausages, potatoes and fresh marjoram, this soup is a true explosion of flavor and is even said to work wonders on a hangover. Try our authentic Zurek recipe and bring a slice of Poland to your table - ideal for 6-8 people and perfect for wowing friends and family!
Preparation time 20 minutes
Cooking time 40 minutes
Ingredients
Ingredients for 6-8 portions
- 2 liters of vegetable stock
- Half a liter of zakwas (sourdough broth)
- 200 g diced bacon
- 6 white sausages
- 6 large potatoes
- 2 large onions
- 3 tbsp whipping cream
- 3 hard-boiled eggs
- 3 garlic cloves
- 2 tsp horseradish
- Salt, pepper
- Fresh marjoram
Preparation
- Slowly heat the vegetable stock in a pan.
- Fry the diced bacon in a pan.
- When the fat has melted, add the chopped onion and fry over a medium heat until the bacon and onion are golden brown.
- Add the contents of the pan, the white sausages and the roughly chopped potatoes to the hot stock.
- Cook over a low heat for approx. 30 to 40 minutes until a pronounced meat aroma develops.
- Add the finished sourdough stock. Add about half at first so that the soup does not become too sour.
- Then season to taste and add more stock as required until the desired taste is achieved.
- Rub the crushed garlic cloves, two small teaspoons of horseradish and fresh marjoram vigorously in your hands beforehand to release a lot of flavor.
- Simmer the soup over a low heat for a few minutes, then remove from the heat.
- Add a little whipped cream.
- Before serving, remove the cooked sausage from the pot, cut into slices and add back to the soup.
- Season to taste with salt and pepper.
- To serve, arrange the soup on plates, with 6-8 sausage slices per plate floating in the soup.
- Cut the hard-boiled eggs in half and place half an egg in each soup bowl.
