It’s basically a broth with sourdough starter, raw white sausages and eggs. There are lots of exact recipes online, also in English, but I wanted just to give you a feel of how easy it is. Make some broth, plop down some raw sausages so they cook in the broth, and add discard – as much as you’d like. When plating a final dish add some sour cream and eggs. Voila.
by TheTobruk
3 Comments
Dang! Nice bowl!
Noo, sourdough starter needs 1 day to prepare before Żurek.
The day before cooking, take your sourdough starter, put it in a bigger jar (like after pickles), add 3 cloves of garlic, allspice and water and leave for 18-24 hours in room temp.
Next day it’ll smell incredible and will be ready for using for żurek
While I support everyone’s right to make Żurek, I’d like to say that traditionally the soup can get pretty involved.
Personally I make it with a 24h bone broth (with additional smoked bones), with włoszczyzna (carrot, parsley, onion, leek) added for last 3 hours. You absolutely need a raw sausage to put in there (we call it biała kiełbasa, white sausage) for the last 5 minutes or so. You HAVE to get boiled egg, some people also throw diced ham in there (something smoked usually), some intense horseradish (the paste, not the raw root obviously), some 12% cream, diced parsley and… done. Sometimes served in a hollowed out bread, but thats pretty pricey so up to you.
Imho one of the best polish soups and soups ever. It has to be a little sour, with meaty and creamy undertones, and the boiled egg. Absolutely recommend to anyone. if you have a leftover wholewheat starter like OP, you should definitely give it a try.