In this recipe I will show you the meatless ‘lent’ version of the soup that is limited to potatoes, mushrooms. This one is a traditional Easter dish. SERVES: 4-6 INGREDIENTS– Rye Sour Soup: -1 onion (100g), chopped -1 large potato (300g), peeled and diced (1 cup diced potatoes...
My family makes a zurek with eggs, sour cream and a bit of flour whisked into water seasoned with sour salt. For Christmas Eve, we add dried mushrooms; for Easter, we add eggs and smoked kielbasa. It is delicious, yet I have never seen this type of recipe on any Polish cooking site...
In Poland, you will find another soup, very similar to bialy barszcz, calledzurorzurek. The only difference is thatzurekuses the kwasryesour starter, while the bialy barszcz uses awheatstarter. Our White Borscht Recipe Tim was a bit skeptical about using fermented bread as a base for the s...
One soup we had over and over again in Poland (not that I minded) was Zurek, or sour bread soup. It was tangy and creamy, and at Hotel Bristol’sMarconi Restaurant— which got my vote for the best zurek — it also had a quail’s egg and bits of ham. 4. Nalesniki Nalesniki i...
17. Zurek / żurek This unique and humble soup is popular in many West Slavic states but the Polish version istraditionally eaten around Easter time. It’s known as the Polish Ryemeal Soup and is made byfermenting the cereal (Rye) and cooking it with sausage, bacon or ham. It’s crea...
Kluski, kapusta soup, perogies, chicken soup, borscht, easter soup, just to name a few. She also taught me how to make homemade Zurek. She opened up a whole new world of tastes and smells that I will carry with me to my grave! So needless to say, Polish is now one of my most ...