You know Zurek? It is a sour flour soup, which in Poland is traditionally consumed on Easter Sunday. However, you should start preparing it two or three days before. Here you can read the recipe.
Here’s how it’s done:
- Two to three days before eating the soup, you should already start with the preparations. Take a clean preserving jar and fill it with rye meal. Pour 400 ml of warm water into it. Do not close the jar, but put a piece of bread paper over it and fix it with a household gum. Prick holes in the paper with a fork and let it stand at room temperature for two to three days. During this time the grist ferments.
- On the day of consumption the preparation continues. Peel and chop the garlic, onion, potatoes and carrot. Cut the Polish sausage into thin slices. Heat the oil in a large pot and fry first the sausage, then the vegetables. Deglaze with broth. Stir in marjoram and let the soup simmer for 20 – 30 minutes.
- Hard boil the two eggs in a separate pot. Then drain, quench cold and peel. Cut them in half.
- Now pour the fermented grist into the soup and simmer for five minutes, stirring constantly. Fold in sour cream and season to taste with salt and pepper.
- Arrange the soup on four plates and garnish each with half an egg.
This Recipe for Zurek brings international flair to your Easter festival. The name “Zurek” translates as “fermented rye meal” – and this is also the real speciality of this sour Polish Easter soup. It is so popular in Poland that it is even offered as a ready-made product and is consumed far more often than just for the Christian feast.
Do you want to learn more recipes of Polish cuisine? Then browse through our picture gallery:
And if you are especially interested in Easter: In our video playlist you will not only find great recipes for the feast, but also craft ideas for the perfect decoration:
You can find more great guides and recipes for Easter on our topic page. And if you are looking for more soup recipes, you will find them here.