Zurek - Polish style sour rye soup Easter can't forgo. Get recipe
Zurek is a Polish famous, traditional sour rye soup no Easter table could dispense with. Here's how you best prepare it:
Ingredients
Leavening:
* 1/2 kg light rye flour
* 2 l boiled water
Soup:
* soup vegetables
* 1 pack of asparagus
* 50 dg raw sausage
* 1/2 l leavening
* salt
* pepper
* a pinch of sugar
* 2 cloves of garlic
* 1 spoon of Maggi or Worcester sauce
* marjoram
* 1/2 glass cream
Preparation
You’ll prepare the leavening first. Place the flour in a stone pot and mix it with warm boiled water. Tie a cloth around the pot and place it in a warm place for 1-2 days (if you have more time keep it for 4-5 days).
Next, you’ll cook the soup. Peel and wash the soup vegetables and pour 1 ¼ l water, cook the stock. Peel the asparagus and cook them separately, using 1 ¼ l water. Remove the vegetables and the asparagus after they are cooked – you can use them for other dishes. Cook the sausage in the stock for about 40 minutes. Take the sausage out of the pot, cut it into slices and put it back into the pot. Add leavening, stock from asparagus, bring to boil.
Season the dish with salt, pepper, sugar, garlic rubbed with salt, Maggi or Worcester sauce, marjoram and beaten cream.
Serve with potatoes with fat seasoning or a hard-boiled egg.
Now, serve it and have your close ones love it.
Bon appetit and Happy Easter!
(PAP)
