Discover the secrets of traditional cuisine: How to prepare authentic Żurek staropolski?
Żurek staropolski is an inseparable element of the Polish culinary tradition, especially during Easter. This unique soup, prepared with rye flour sourdough, is not only tasty, but also brings with it the rich history and culture of our country. In this article I will share with you a proven recipe for Żurek staropolski, which is easy to prepare and always comes out perfect. Preparing this soup is a real journey to the roots of Polish cuisine, where each ingredient has its place and meaning. From homemade vegetable broth, through rye sourdough, to to white sausage and bacon - everything adds up to the unique taste of this traditional soup. I invite you to cook together!
- 1 liter of homemade vegetable broth (33.8 fl oz)
- 300 - 500 ml sourdough starter (10.1 - 16.9 fl oz)
- 3 steamed white sausages Naturrino Sokołów
- 350 g raw smoked bacon (12.3 oz)
- 1 tablespoon of grated horseradish
- 1 garlic clove - 5 g (0.17 oz)
- 3 tablespoons of heavy cream 30% or 36% - may be omitted
- spices: 1 tablespoon of marjoram; 2 grains of allspice; 1 bay leaf
- to serve: hard-boiled eggs and parsley
- In the pot, fry the bacon in small cubes. After a few minutes, add the sliced white sausages. Cook for another five minutes.
- Pour hot vegetable broth into a pot, add marjoram, allspice, bay leaf and garlic. Cook over low heat for 10 minutes.
- Add the grated horseradish and rye sourdough to the sour soup. Cook on minimum heat for about two minutes.
- Finally, add heavy cream and turn off the heat. Serve with hard-boiled eggs.
Preparation time: 1 h
Cooking time: 20 min
Macro nutrients per 100 grams
Calories: 32.07 kcal
Carbohydrate: 5.91 g
Protein: 1.32 g
Fat: 0.35 g
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