Staropolsky Zurek

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

Aha - but then it will be problematic to get up from the table! )))))))))) And then go for a walk and, so to speak, contribute in every possible way to the digestion of products))))))))))))))

Alexey, thank you for sharing both the recipe and your impressions of Polish dishes. It was very interesting to read.
Reading the recipe, for some reason I remembered my grandmother's soup, where white bread kvass was added to the chicken broth, acidifying it, although there the soup is then served only cold ready-made. (and this is not okroshka)
P. s. Loved the portions in the photo.

P. s. Loved the portions in the photo.

I often remember my first trip to Poland and my first visit to a tavern. I was hungry, I was ready to eat the wolf! But when I ordered everything for my family - even on an empty stomach, the thought came: dear mother, how are we going to eat all this! )))))))))))

[sel72]

sel72, Alexey, an interesting recipe. Thank you. I take it to bookmarks. And, perhaps, I will, if you explain to me what Zhur leaven is. What is she like? The fact that I understood it, but from what?

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

Sistra I will not go on a diet only
A couple of pantocrine tablets and a second serving

And, perhaps, I will, if you explain to me what Zhur leaven is. What is she like? The fact that I understood it as a gouge, but from what?

I copied for you from my recipe: "When I cooked for the first time, I used a home-made 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, 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, not forgetting to mix the whole thing twice a day. "

By the way, the homemade sourdough tastes good, but it's better to hold it for 7 days, and not 5 as I do, it should be sour.

No way. He's bullying her. And, I have it already - beyond the boundaries.

A couple of pantocrine tablets and a second serving

That only a Russian tourist will not fit when there is a buffet))))

one tablespoon of rye flour, 150 grams of rye bread, a glass of boiling water, a clove of garlic, 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.

Then immediately the question
- And if you use sourdough for rye bread? I already have it. Or just freshly prepared?

Then immediately the question
- And if you use sourdough for rye bread? I already have it. Or just freshly prepared?

It all depends on its composition, you see the composition of the zhur, the main thing is that there is sourness. Some also acidify the soup with vinegar.

He's bullying her.

But I think, even I feel good so .. I even drink less coffee. And then the flag is straight in my hands, the drum is on my neck and I run

That only a Russian tourist will not fit when there is a buffet))))

I don't know .... I have difficulties with the buffet. Until I know what the dish is made of, I can't eat ...

It all depends on its composition, you see the composition of the zhur, the main thing is that there is sourness

Ingredients: rye flour and water
To have sour - it's to hold longer.
I think it will do!

I think it will do!

Will definitely fit!

[Lelka]

Lelka, it will definitely fit, especially rye, I also thought to use my dried one

Lyolka, it will definitely fit, especially rye, I also thought to use my dried one

If you still cook in a good mood, then everything will work out. In general, I try to do everything only positively.

Alexey is a wonderful dish, delicious, I immediately wanted to cook!
There is also Stavropol gingerbread, but this is from another opera ...

Alexey is a wonderful dish, delicious, I immediately wanted to cook!

Be sure to cook, there is nothing complicated, the products are available, the leaven only needs time to infuse.

One of the visitors to this thread doubted that the Poles served this soup in bread. Below is a photo of the certificate, I specially went to eat on the seventh before going home.



This is one presentation option that I wrote about in the recipe, and there is another, in the photo below. On the 6th, I was in a different place, to be honest I visited this restaurant for the first time. They brought such a bowl of zhurek, I also asked the waitress why there were two prices on the menu, I answered that the more expensive portion is larger. Well, let's get more, fuck, we're no stranger to it. Boiled potatoes were brought to the soup on a separate plate, sprinkled with fried minced meat and onions. For two, in principle, it is normal, but one can burst



The fact is that I ordered everything together and did not know that the portions were very large. Always looking for a new restaurant before a trip, studying the menu and reviews. Therefore, as a rule, already being in a restaurant and without a menu, I can make an order, since everything has been studied in advance. To the hop, wheat juice and soup was ordered such a dish - called patelnia gospodarza, in Russian the master's frying pan. Here at least they wrote that one serving is for two. When all this was brought on a large wooden board, I just slipped under the table - well, May, of which there is so much! On the board was a frying pan filled with fried whole potatoes and grilled meats: pork steak, beef, pork neck carb, chicken breast, and white sausage. All this is sprinkled with fried minced meat with onions. There are three more sauces for this business, a plate with pickled vegetables (very interesting, I tried this for the first time - young thin carrots, bean pods and celery) and a plate with bigos, which is again with meat))))). It ended up with the fact that I asked for the bill and the leftovers to collect with me, since all the fuel and intoxicating was drunk, and it is simply impossible to eat it all !!! In general, now this is my favorite place

[Alexey]

Alexey, a sumptuous dinner!

Yes - after that, just walk in the fresh air, which I actually did)))) When I first entered the restaurant, I had such a peculiar beacon - I noticed that visitors left the restaurant through one with containers for food in their hands.

visitors through one left the institution with containers for food in their hands.

no, but what, this is normal.
We always, when I was at the Proletarskaya restaurant "Georgia", I went there with my pans. You will eat and take with you.
Paid!

Paid!

This is rightly noted - do not waste the good! ))))))))))))

[sel72]

sel72,
Goodbye to diet!

Oh, her this diet - the holidays, after all! Now Shrovetide, and then Lent! ))))))))))) Such trips are not dietary at all, although by the evening of the first day, fatigue rolls over. Get up early in the morning at half past four, the road, the border, again the road, shops, shopping, check into an apartment and only then relax.

[sel72]

sel72, Alexey, thanks for the recipe! I tried zurek in Krakow - I liked it so much! I googled the recipe, then looked at my own HP - and here it is! It is a pity that I read late that the leaven is sold in bottles, I was looking for it in powders, I will not have time to buy it, in the morning we fly out. Thanks for the recipe, I'll try.

[sel72]

a plate of pickled vegetables (very interesting, the first time I tried this - a young thin carrot, bean pods and celery)

sel72, Alexey, haven't you solved this riddle yet? I was very interested. I would like to "ferment" this. Celery root or stems? You haven't figured out the approximate set of seasonings and spices?

Thanks for the recipe, great photos and great performance!

[Svetlenki]

Svetlenki, I was also interested in this, but I thought that you can ferment some small vegetables in adjika (we have a recipe for fermented adjika on our forum, without cooking, it is stored in the cold). I want to make one closer to autumn and I will try to add whole vegetables there. Apples are fermented in cabbage than carrots are worse.
As for the Polish soup, you can also serve it in portioned rye homemade buns. So to speak, the female version. :-)

[Sveta]

Sveta, judging by the photo, root celery

[Svetlenki]

Alexey, thanks for the recipe! I tried the zurek in Krakow - I liked it so much! I googled the recipe, then looked at my own HP - and here it is! It is a pity that I read late that the leaven is sold in bottles, I was looking for it in powders, I will not have time to buy it, in the morning we fly out. Thanks for the recipe, I'll try.

Not at all - contact if that! ))) And I just came from vacation, 3000 km - Czech Republic, Austria, Hungary, Slovakia, Poland. As for the starter culture - do it yourself, it's not difficult, but yes, ready-made starter culture is sold in half-liter bottles.

sel72, Alexey, haven't you solved this riddle yet? I was very interested. I would like to "ferment" this. Celery root or stems? You haven't figured out the approximate set of seasonings and spices?
Thanks for the recipe, great photos and great performance!

I didn't solve the riddle, especially since the serving of the dish changes every time and now there are no pickled vegetables in the composition, they have been replaced with pickles and a kebab has been added))))

Svetlenki, I was also interested in this, but I thought that you can ferment some small vegetables in adjika (we have a recipe for fermented adjika on our forum, without cooking, it is stored in the cold). I want to make one closer to autumn and I will try to add whole vegetables there. Apples are fermented in cabbage than carrots are worse.
As for the Polish soup, you can also serve it in portioned rye homemade buns. So to speak, the female version. :-)

Share the recipe)))

share the recipe)))

buns or adjika? Buns from any bread dough, and now I will try to insert a link to adjika. Adjika without cooking, "pickled" Happened! :-)

buns or adjika? Buns from any bread dough, and now I will try to insert a link to adjika. Adjika without cooking, "pickled" It turned out! :-)

Thanks for the recipe! ))))