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Sometimes called the ‘yesterday's menu soup’, żurek is a dish that has been enjoyed by many generations of Poles. “Żurek brings back to life the alimentary canal after last night's abuse caused by liquor”, jokes Grzegorz Kazubski, Master Chef at the Orbis Hotels Group. 

Żurek / © Polish Tourist Organisation

There are as many recipes for cooking żurek as there are regions of Poland. It is made differently in Kraków (with vegetables) than in Kielce, Podlasie, Namysłów and elsewhere. The one essential, common ingredient is the leaven made of fermented rye flour with a piece of whole-meal bread crust. The Lenten Zurek is a very plain soup, served with a minimum of basic ingredients. When fasting is done, żurek becomes a rich soup generously supplemented with cook's special reserves of sausage, spare ribs, bacon crackling or a hard-boiled egg. For cooking the original żurek à la Mazovia, Grzegorz Kazubski uses his mother's recipe. He also adds horse-radish, sour cream, a few cloves of garlic, finely cut mushrooms and sliced white sausage. Seasoned with marjoram it becomes a delicious, lightly sour soup.

Żurek with egg
Ingredients: 100 g of whole-wheat rye flour, 250 g of carrot, leak, celeriac and parsley, 200 g of white sausage, water, salt, flour, garlic, marjoram.

Allow the flour to sour in the water for a few days. Cook a stock from mixed vegetables, strain, add sour flour liquid (żur), spice with flour, bring to boil, add salt. Add white sau- sage cut into small pieces, spice with garlic or marjoram. Serve with hard boiled eggs cut into halves.

 

Poland


 

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