Żurek (Polish Sour Rye Soup)

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Żurek is a real, traditional Polish dish, known as Polish Sour Rye Soup. A tangy, fermented rye-soured soup with smoked sausage, potatoes and a hard-boiled egg, often served in a bread bowl.\n\nŻurek is made from fermented rye flour called zakwas, a preservation technique dating back centuries in Polish peasant cooking, and it remains a traditional Easter Sunday dish across Poland today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.

재료

서브 6

• 500 mlzakwas (fermented rye sour)(상점에서 구입하거나 직접 만든)
• 300 gkielbasa (Polish smoked sausage)(슬라이스)
• 200 gbacon or smoked pork(깍둑썰기한)
• 1노란 양파(깍둑썰기한)
• 4마늘 정향(다진 것)
• 3감자(껍질을 벗기고 잘게 썬 것)
• 1.2 Lchicken or pork stock
• 150 mlheavy cream or sour cream
• 4완숙 계란
• 1 tspmarjoram
• 1 tsp좋은 바다 소금(맛보기)

조리법

1. 1

   베이컨을 렌더링하세요

   Fry the diced bacon in a large pot until crisp, releasing its fat.

2. 2

   Sauté aromatics

   Add onion and garlic to the rendered fat, cooking until soft, about 6 minutes.

3. 3

   국물을 만드세요

   Add stock, potatoes and sliced kielbasa, and simmer for 20 minutes until the potatoes are tender.

4. 4

   Add the sour

   Stir in the zakwas and marjoram, and simmer gently for 10 minutes; do not boil hard, which can curdle the sour base.

5. 5

   Finish with cream

   Stir in cream off the heat, tasting and adjusting salt.

6. 6

   서브하다

   Ladle into bowls, adding half a hard-boiled egg to each portion, and serve hot, traditionally in a hollowed bread bowl.

변형

• •

  ワーренкоルブを攻撃してください。

• •

  Questo è quello che ti は、farlo ごとに提供悌mas。

• •

  Beyaz sosis (biala kielbasa)、burada kullanılan sosisin geleneksel Paskalya versão。

저장

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