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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I learned this soup from a polish man from nowa sacz, pl who stayed at my house. you first prepare the starter which is called zur in a 1 1/2 quart/1 liter unglazed pottery jug or glass jar. i use a pyrex glass canister jar with a bail type lid in which i leave the lid unfastened and instead cover the jar opening with cheese cloth. Read more . a half gallon mason jar may be substituted. prep time is 6 days on the zur itself. some recipes call for 1 part rye flour 1 part oats, some call for rye flour plus stale rye bread, some call for wheat flour. this recipe is as i learned it with only the rye flour. on the pork cracklings you can cheat and crunch up fried pork skins from a bag. Ingredients:
zur: 1 1/2 quarts cold water, boiled and then cooled to warm but not as cool as room temperature. 1 1/2 cups rye flour (maka ryz), available from health food store or polish grocery store. 5 whole cloves garlic, peeled. |
2 hardboiled eggs |
large baked or boiled potatoe cut into chunks |
1/2 pound dried kielbasa |
pork cracklings: take a chunk of pork fat (swinia) about 1/3 pound, cut into small chunks and fry over medium heat. drain on paper towel. |
maggi liquid seasoning |
Directions:
1. To prepare the zur, into an unglazed crock jug or 1 1/2 quart/1 liter glass jar measure the rye flour, pour over that the cooled down boiled water to equal 1 part flour, 1 part water and stir to mix. it should be more watery than doughy so if its doughy add water until it is the consistancy of muddy water. add the whole peeled garlic cloves. cover with cheesecloth. allow to stand 2 days. open the cheesecloth (the zur will begin to look bubbly on top) and stir the zur and taste. it should be the consistancy of muddy water and will begin to have a sour taste. you can use it now but for the full flavor let it rest for the full 6 days covered with the cheesecloth and any time it is needed to thin it ,again boil and cool the water that will be used for thinning the zur.
2. cut up into 2 inch chunks and boil the kielbasa in 6 cups water in a soup pot for 1/2 an hour.
3. remove the kielbasa from the pot.
4. stir the zur soup starter prepared earlier in the jug. over the kielbasa water on the stovetop slowly pour the zur through a fine mesh strainer (a mesh type coffee filter may be substituted). stir soup pot between additions. some of the zur starter may be reserved for later use.
5. while allowing the zurek to simmer put crumbled hard boiled egg and potatoe chunks into the bottom of soup mugs.
6. ladle in the thickened zurek.
7. place a couple kielbasa chunks into each mug of zurek.
8. garnish with hot pork cracklings and maggi seasoning.
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