Best White Barszcz Zurek Sour Bread Soup Recipes

POLISH SOUR RYE SOUP: ZUREK

Steps:

• Heat up the bouillon in a large pot.
• Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
• Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
• Once you take it from the gas, add sour cream, salt and optionally pepper.
• Serve with half or quarter of boiled egg on top, and bread.

POLISH WHITE BORSCHT (BIALY BARSZCZ)

Steps:

• Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Reduce heat slightly and boil for 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
• In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
• Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
• In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
• Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.

WHITE BARSZCZ ZUREK (SOUR BREAD SOUP)

Steps:

• To make the zakwas: Place all of the ingredients in a large storage jar (a 1-qt/960-ml size will do) with a hermetically sealing top (such as you would use for preserving fruit). Leave the jar in a warm place-on a windowsill or in a cupboard-for 4 to 5 days. Open the jar, remove any mold or green bits that might have accumulated on top, and strain. The remaining sour, fermented liquid is the zakwas. You will have about 2 cups/480 ml for the soup. Set aside. To make the soup: Place the sliced onion halves, carrot, parsnip, and celery root in a large saucepan with the water. Bring to a boil, lower the heat, and simmer, uncovered, for 40 minutes or so. Strain the broth and discard the veggies. In a soup pot, fry together the chopped onion, garlic, bacon, and sausage over medium-high heat until all are lightly browned. Add the strained vegetable broth, bay leaf, allspice, marjoram, peppercorns, & horseradish. Bring to a boil, reduce the heat & cook at a low boil for 20 minutes. Stir in the reserved zakwas & the cream. Raise the heat, & bring to a boil again. Remove the bay leaf & serve, preferably with crusty brown bread on the side. Intro. Cont: Żurek can be thin & delicate or hearty, with chunks of ham, sausage, and potatoes. The Easter version always contains "spicy white sausage" (same as bratwurst). Sometimes żurek is served with hard-boiled egg. But it is always sour, salty & creamy at the same time, which makes it unlike almost anything else. Our version is on the lighter side, & cheats somewhat by making a vegetable broth during the cooking process instead of using plain water. We also like the spiciness of horseradish here $ prefer sausage to egg. Use Polish kielbasa or bratwurst if you can get it, but if not, there are many lightly spiced chicken, veal, or pork sausages that would work here. They don't have to be precooked, as they will be boiled in the soup.

WHITE BORSCHT

Steps:

• Cut kielbasa into 4 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
• While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
• Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
• In a sturdy soup pot, melt 1 stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
• Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
• Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
• Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
• Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
• Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
• Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using some of the liquid you pulled in Step 8, if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.
• Whisk the crème fraîche with 1/2 cup of the hot reserved liquid; stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.