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12/03/2025 Cooking | Everything | Recipes

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

  1. Slowly heat the vegetable stock in a pan.
  2. Fry the diced bacon in a pan.
  3. When the fat has melted, add the chopped onion and fry over a medium heat until the bacon and onion are golden brown.
  4. Add the contents of the pan, the white sausages and the roughly chopped potatoes to the hot stock.
  5. Cook over a low heat for approx. 30 to 40 minutes until a pronounced meat aroma develops.
  6. Add the finished sourdough stock. Add about half at first so that the soup does not become too sour.
  7. Then season to taste and add more stock as required until the desired taste is achieved.
  8. Rub the crushed garlic cloves, two small teaspoons of horseradish and fresh marjoram vigorously in your hands beforehand to release a lot of flavor.
  9. Simmer the soup over a low heat for a few minutes, then remove from the heat.
  10. Add a little whipped cream.
  11. Before serving, remove the cooked sausage from the pot, cut into slices and add back to the soup.
  12. Season to taste with salt and pepper.
  13. To serve, arrange the soup on plates, with 6-8 sausage slices per plate floating in the soup.
  14. Cut the hard-boiled eggs in half and place half an egg in each soup bowl.

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