Staropolsky Zurek

Staropolsky Zurek

Category: First meal

Kitchen: polish

Ingredients
White sausage	250 grams
Sausages	250 grams
Boiled-smoked brisket	250 grams
Grilled sausages	250 grams
Sour cream	500 grams
Sourdough zhur	0.5 liter
Ginger	50 grams
Onion	2 pcs.
Dried cloves	3 pcs.
Carrot	2 pcs.
Garlic	5 teeth
Parsley and dill stalks	1 bunch
Parsley + dill	taste
Raw egg	2 pcs.
Gray bread	1 PC.
Potatoes	4 things.
Bay leaf	3 pcs.
Marjoram	2 rounded tablespoons
Black peppercorns	taste
Salt	taste

Cooking method

• I will try to post my first recipe on the forum. I saw that before me they laid out like that, I will try to make my own contribution. I ask you not to judge strictly, I cooked with love and moreover did it more than once, so I liked the Polish cuisine)))
• 
• I have long wanted to share the recipe for this unprepossessing soup. Photos of the whole cat are already ready, but there was no way to put everything into words. Moreover, with the photo, the whole cooking time took me three and a half hours! From the series - I prepared the composition for photographing, at the same time washed the tiles and the countertop, in general, you understand. So I take off my hats to those who constantly support this dock adding their culinary masterpieces, it's not as easy as it seems!
• When I cooked for the first time, I used a homemade sourdough, called zhur. All you need is: one tablespoon of rye flour, 150 grams of rye bread, a glass of boiling water, a clove of garlic, a bay leaf and a liter of chilled boiled water. Pour the flour with boiling water, while preventing lumps from forming, send the remaining components into the container, cover with gauze and put in a warm place for 5-7 days, remembering to stir the whole thing twice a day. But it just so happened that having once again visited Gdansk, in a supermarket known to all Kaliningraders, I bought half a liter of Old Polish urek, and accordingly it was used.
• Let's start with the broth, if you can call it that: put parsley and dill stalks in a 6-liter pot, two slices of ginger, a clove of garlic, an onion clove (onions with dried clove buds stuck into it), two bay leaves, fill all the ingredients with cold water at the rate of slightly more than half the capacity and set to cook on the stove.
• 
• Next on the list - sauté onion + ground pepper to taste.
• 
• The carrots, previously grated on a coarse grater, are sent to the onion, cook until the brown component appears, I love the delicate consistency, so after that I blend it a little, adding 3 tablespoons of boiling water, although this is not important in this case.
• 
• When frying is ready, set it aside, chop the potatoes
• 
• and cold cuts.
• 
• In a frying pan without oil, we begin to fry the brisket,
• 
• and then all the slicing.
• 
• The vegetables in the broth are ready and gave him their tastes, we don't need them anymore, we throw them away mercilessly and begin to cook chopped potatoes in the same water.
• 
• Meat products are tinted, pour them with hot broth and at this moment add the first tablespoon of marjoram. Stir and continue cooking until boiling.
• 
• The potatoes are boiled, we must knead them, but not in mashed potatoes and carefully transfer the broth and meat platter from the pan to the pan, salt to taste.
• 
• After pre-shaking the sourdough, pour it out, add sour cream and a second tablespoon of marjoram. In order for the sour cream to completely disperse, it is better to mix it in small portions.
• 
• At the end of this action came the turn of finely chopped parsley with dill and garlic.
• 
• Moreover, cut the garlic, after crushing it with the flat side of the knife blade.
• Bring to a boil and you can turn off the gas - the soup is ready.If we are not when we are hungry, then we can start the meal, but the serving is also important for us, and I tell you, it adds its own flavor, because this is how the zurek is served in Poland.
• We put a chicken egg to boil, and at this time we cut off the top of the loaf of gray bread to make it look like a lid. We take out all the crumb from the bread, break the egg and gently grease it inside with a culinary brush. We keep the bread for 10 minutes in a preheated oven to ~ 230C and we get this result. Inside, a crust turned out, now the improvised pot will not get wet and the soup will not flow out of it.
• 
• Served with half a boiled egg and spicy grated horseradish to taste.
• 
• In conclusion, I would like to say that my recipe is a storehouse for creativity, I added some points on my own. Someone cooks with mushrooms, there are recipes where additional sourness is added in the form of vinegar, although sometimes it is replaced with grated horseradish, the broth can be cooked, including on ribs, etc. try it, I assure you - you will like it, besides it becomes even tastier the next day! And for those who consumed the fire serpent without measure last night, the next morning the soup will become a magic elixir, restoring the acid-base balance and lost electrolytes, and your skin will become soft and silky - cross out unnecessary :-). Often visiting Poland, I noticed such a moment - in restaurants they do not eat a bread pot, maximum a lid, but after all, we are Russians and nothing will be lost with us, especially since not a single bread was damaged in my cooking process)))))). If we compare two different options, with a homemade magazine and a purchased one, then I will no doubt give the palm to the purchased one.
• And the striped approvals, slyly screwing up his eyes, said - yes, lay out your recipe already, do not drag out!
• 

[Alexey]

Alexey, wonderful-appetizing-beautiful soup Thanks for the recipe!
Only one question - "white sausage" - what is it? just raw sausage?

Yes, it is raw, replace with kupat, for example, and fry them together with the barrel, after piercing the skin in several places with a toothpick, then you just have to cut them. In principle, a barrel, sausages and kupat are enough for cold cuts. In this recipe and in the photo, everything is Polish meat, forgive me, but there is less and less meat in our products, and I wouldn’t add anything to such a product.

[Alexey]

Yes it is raw

I realized thanks. To me on "you"

forgive me, but there is less and less meat in our products,

Alexey, most of the inhabitants of this site have their own smoked sausages-rolls, homemade, and some also have cheeses

most of the inhabitants of this site have their own smoked sausages-rolls-rolls, and some also have cheeses

Neither add nor add - respect and respect! This is exactly what the doctor ordered. Well, the girls are also shy - ask questions, who does not understand what? ))))

[sel72]

sel72,

Ok))) And my name is Simona - the beauty queen! )))))

This is soup, yummy! immediately visible

[Alexey]

cooked with love

Alexey, I see ! The design is impeccable! The cat is incomparable! Zhurek is wonderful!
Thanks for the pleasure of reading the recipe. As soon as I collect all the sausages in a pile, I will cook it right away.

[the soup tastes better the next day]

It is important - if someone has read inattentively, I draw your attention to the fact that the soup tastes better the next day, so you need to overpower yourself, not eat a whole pan and leave a small stash)))))))))))))))))

[Alexey]

Alexey, And I really liked the photos! Well, the recipe itself, of course))

[Alexey]

For tomorrow we have a hodgepodge of meat. But in a week, I think, you can stir up the zhurek. Alexey, thanks for the recipe! Everything is available and the photos are great.

I also liked the recipe. Bookmarked it.

For tomorrow we have a meat hodgepodge

Zhurek is also called a white hodgepodge, so the dishes are twinned)))))

Wow, how great!
The feed is super!
Alexey, happy debut for you!

Alexey, happy debut for you!

Thank you, you can))))))

twin dishes

Therefore, I wrote that in a week you can cook a zurek, because the family "almost the same" will often not eat.
But I’ll only build a bread bowl for myself and let them envy.

[not a single bread suffered]

But I’ll only build a bread bowl for myself and let them envy

And let the family eat up the pulp)))) Waste-free production is obtained. Usually the pulp is used on the second day, so I wrote in the recipe - not a single bread suffered ))))) Another thing I really like in the process of eating, so to speak, from which I bastard. The soup is served hot, naturally in bread it cools down for a long time and you want it or not, but inside the crumb remains, although after the oven, but it gets soaked. And this soggy bread with cooling soup - mmmm, yum yum !!!!

Great recipe, Alexey !!!!
With your debut !!!
Oh, I forgot, and the tail is wonderful))), Ryzhulya is so

you can))))

Agreed!

And let the family eat the pulp

Yeah, we have this every day. Today, while the youngest was feeding, the elders ate the whole crumb of bread. The mother turned away, it is called.

Oh, how I love such soups in bread plates! : girl_love: How delicious! I have not done this yet, I will definitely try.
The cat is a wonderful beauty!

With the initiative you! Great recipe! Special thanks for the advice on "leakproof" bread pot! The recipe is above all praise - from the photo to the final! Thank you!

A very interesting recipe. Alexey thanks! And your cat is chuuudo how good and smart!

Didn't eat hodgepodge in a bread bowl, interesting presentation, beautiful design! Thanks for the recipe!
I love red cats

[Alexei,]

This is the debut! With such a wonderful recipe! Alexei, description, photo, red-haired beauty - all beyond praise! And yes, special thanks for the advice on how to make the bread pot leakproof. I really hope that this will not be the only recipe on our forum!

I remember we used to eat urek in Poland. There, two soups were prepared at the Zhurek and Flaki hotel. I don't remember the taste anymore. I went to admire the cat again!

Great recipe!

A very interesting recipe.

I didn't eat a hodgepodge in a bread bowl, an interesting presentation, a beautiful design! Thanks for the recipe!

I'm glad you liked it, I tried!

And your cat is chuuudo how good and smart!

This is a kitty - an exotic short-haired Persian, cunning is definitely noticed! Inquisitive, but a coward and loves her son very much! ))))

And I really liked the photos!

I'm not god knows what kind of photographer, although I used a DSLR for pictures. The only pity is that the site engine cuts the picture a lot. But even on the countertop and the tile backsplash, high-resolution images show the slightest marks after cooking, which you usually do not notice. I had to put things in perfect order))))) In this regard, I'm a perfectionist, I don't like a mess!

I really hope that this will not be the only recipe on our forum!

I'm already thinking what to cook next time. Of course it will take time - the pictures should be cool and the text should be appropriate, otherwise I don't see the point.

There, two soups were prepared at the Zhurek and Flaki hotel.

Flaki is a soup made from beef scars and bones. Just as sourdough is sold for zurek, offal are sold for flaks, I saw them more than once in stores

[Alexey]

Alexey, Thank you! I already got pleasure from getting to know a new recipe, I have never heard of such a soup. I think that the taste is different from hodgepodge, because it is acidified with sourdough. In general, I wanted to go to Poland!

Just as sourdough is sold for zurek, offal are sold for flaks, I saw them more than once in stores

exactly! many bought later. and zurek, and flasks ... and in jars, and sausages, and glasses. but I have never tried it. I remember our men drank vodka with these soups.some kind of potato

In general, I wanted to go to Poland!

Residents of Kaliningrad and the region often go there, it’s only 200 km to go to Gdansk, especially since they give us cards of local border movement of the border crossing point at the consulate. I received the last card for 5 years, it is very convenient, space in the passport is saved, since they do not put stamps. In the old Gdansk restaurants for every taste color and wallet size. Personally, I love traditional Polish cuisine, of course, shank, potato pancake in Hungarian or the second name in Gypsy (a huge potato pancake generously doused with pork goulash and fresh paprika) and of course bigos. Portions are usually very large, when my wife asked why there are so many, they received the answer: "Nothing, eat up!)))))))

Delicious recipe! Deliciously laid out And I fell in love with striped

There is one more point that I did not talk about. In the recipe, he wrote that he did it for the first time with homemade sourdough. I had it for exactly 5 days, the taste turned out to be moderately sour, with pleasant garlic notes and it carries one of the main flavor loads here + something magical adds to the taste of the ready-made soup after a night in the refrigerator. The second and subsequent times I use only ready-made store-bought starter culture, since then I have been trying to keep one or two bottles in the refrigerator. And before pouring the finished one, I had the imprudence to taste it. It was such a sour eyes, a sinful deed that I thought that I would transfer so many meat products in vain and ruin everything. If you knew how wrong I was. So this is what I'm talking about - I think that keeping the workpiece in a warm place for 5 days is not enough, you need it to be sour, so try to withstand it for at least 7 days, let it sour well.

Great recipe, thanks. I have never been to Poland and did not know about such a soup, now I will try to cook it.

Thanks for the recipe, bookmarked.

Thanks to everyone who came to the recipe page! Who has never been to Poland - go if possible, you will like it.

[Tumanchik]

Tumanchik, flaki is not a soup, this is a second dish, it is made from beef tripe, a kind of such, not everyone likes ...

[sel72]

sel72, It must be original - a traditional Polish dish - "Hungarian pancake" ?! I'm sorry, of course, but the more traditional Polish dish is platski - Polish-style potato pancakes! Thank you for the recipe for zurek, but personally, when I was in Poland, I never ate it in a bread pot, and even more so with potatoes ... Yes, it is prepared with a special sourdough, but only then, in the finished one, sausages are added to the plate and halves of a boiled egg.

Aleksey, thanks for the recipe for zurek. I will definitely try to cook it. And your cat is handsome!

There are never too many Zhurekov, like borscht!

Someone comes in to clarify the details of the recipe, someone - to be happy, and someone just to fart ...
Biodiversity?

sel72, It must be original - a traditional Polish dish - "Hungarian pancake" ?! I'm sorry, of course, but the more traditional Polish dish is platski - Polish-style potato pancakes! Thank you for the recipe for zurek, but personally, when I was in Poland, I never ate it in a bread pot, and even more so with potatoes ... Yes, it is prepared with a special sourdough, but only then, in the finished one, sausages are added to the plate and halves of a boiled egg.

I agree about potato pancake, it's just served in many restaurants and you should definitely try it)))) There is, for example, such a KOS bistro on Piwna 6 in Gdansk, where they serve zhurek in bread, in restaurants in the old city you can often find such a serving. I'll look at home, maybe even a photo left from that trip. There are many housewives in Poland, I do not pretend to be original, all the more I wrote that it is possible with mushrooms, rich with ribs, etc. If you want sausage - add separately, know the problems, down with potatoes - it's up to you, but the soup, by definition, should be thick and then you need to figure out how to achieve this! )))))

Tumanchik, flakes are not soup, this is a second dish, made from beef tripe, a kind of thing, not everyone likes ...

Flaki is a soup, something you invented)))) Here's a menu to prove it - type Gdansk, Bar "Neptun" (unfortunately, as a beginner, I can't post a direct link), find Zupy and you'll see FLAKI there. And in this establishment Tawerna "Dominikaska" there is a crust in bread

Thanks for the zurek! I am sure that it is worth cooking, judging by how delicious you described everything!
Here, I ate flasks, visiting relatives in Belarus. I think someday I will cook your zhurek too.

[Mikhaska]

Mikhaska, so you did fly to our edges on your tire? When are you going to repeat it?
Alexey, sorry for offtopic

and of course bigos

I love Bigos Polish, I tried it a long time ago - about twenty years ago. True, she lived in the south of Poland in Krakow, but I remember Bigos most of all.
Thanks for the recipe for zurek!

[Arkusya!]

Arkusya! Nah, you sho? That was a long time ago. Today I haven't even flown for Novosib. Such a cookie.

Alexey, sorry for offtopic

Never mind )))

Thanks for the recipe for zurek!

It's my pleasure! I cooked kstiti bigos recently, but with boiled potatoes mmmm! Dump your head off! ))))))))

I didn’t find a photo of how ryrek is served in Poland, but I found a Gypsy potato pancake, only the goulash was sealed inside there. Imagine - to eat such a bast in one person!

I represent. If I am treated, I would probably eat what is in the background. I am a grateful guest. Just think, I'll go on a diet for three weeks. But what memories will be!