Żurek in Old Polish style in Norway

.

.  

• Are you looking for professional accounting services?
• Phone: +0047 93982173 XNUMX
• Service in Polish
• Discounts for new customers
• Topnor www.topnor.no

  .

Żurek is a traditional Polish sour soup, the history of which dates back to the Middle Ages. Originally, it was a soup prepared from rye sourdough, which was created in the process of fermentation of bread dough. This sourdough was added to the boiling stock of meat or sausage, and then enriched with additives such as potatoes, eggs or sausage.

Żurek was a popular dish among peasants, as it was a cheap and filling meal that could be prepared from readily available ingredients. In later times, especially in the XNUMXth century, this soup began to find its way to the tables of the nobility and townspeople, who often added more sophisticated ingredients to it, such as pieces of wild boar meat or mushrooms.

Read our next article: Easter dishes…

Today, Żurek is one of the most recognizable dishes of Polish cuisine, which is popular both in the country and abroad. Depending on the region in which it is prepared, it may differ slightly in ingredients and the method of serving, but it always retains its characteristic taste and aroma.

Here is the recipe for sour rye soup in Old Polish style:

Ingredients:

• 1 kg of white sausage or pork
• 1 large onion
• 2 garlic cloves
• 1 tablespoon of butter
• 2-3 bay leaves
• 5-6 grains of allspice
• 3-4 grains of Kórnik herb
• 1-2 teaspoons of salt
• 1 teaspoon of pepper
• 1 teaspoon of marjoram
• 1/2 cup of sourdough starter
• 1/2 cup of flour
• 1/2 cup of water

Accessories:

• 4-5 boiled eggs
• 4-5 slices of white sausage
• 4-5 potatoes
• sour cream
• parsley

Preparation:

1. Wash the sausage or meat and put it in a large pot. Pour water, add bay leaves, allspice, kórnik herb, chopped onion and garlic, salt, pepper and marjoram. Cook over low heat for about 1,5-2 hours, until the meat is tender.
2. After the meat is cooked, remove it from the pot and cut it into cubes.
3. Add sourdough to the broth and simmer for about 10 minutes.
4. In a separate bowl, mix the flour and water, then add to the broth and mix thoroughly. Cook for about 5 more minutes until the gravy thickens.
5. Add the chopped meat and cook for a few more minutes.
6. Boil potatoes in salted water, peel and cut into cubes. Cut the sausage into slices.
7. Pour the sour rye soup into bowls, add sausage slices, potato pieces, eggs and a spoonful of sour cream. Sprinkle with chopped parsley and serve.

Bon Appetit!