Polish Żurek - Sour Rye Soup

Water Preparation. For the starter preparation, use water free from chlorine as it can inhibit microbial growth. Boil the water and allow it to cool to room temperature before use.

Mixing the Ingredients. Once the water has cooled, combine all the starter ingredients in a sanitized jar. Mix them thoroughly with a clean spoon.

Covering and Securing. Cover the jar with a cloth or paper towel and secure it with a band or tie. This ensures the starter has ventilation while remaining protected.

Storing and Usage. Position the jar in a spot shielded from direct sunlight, maintaining room temperature, mix with clean spoon every other day. In about 5-7 days, the starter should be mature and ready. You can utilize it immediately or refrigerate it for up to two weeks. If refrigerating, remember to remove and discard any spices from the starter. If using immediately, incorporate the starter into your recipe as directed. (Alternatively you can purchase the starter)

Preparing the Vegetable Broth. Begin by making the vegetable broth. In a large pot, combine 1 litre of water, diced carrots, 2 medium onions (quartered), a stalk of celery (chopped), a sliced leek and 1 teaspoon of Vegeta (or add a chicken carcass, wings or thighs for a chicken bouillon). Place the pot on high heat and bring the contents to a boil. Once boiling, reduce the heat to low, allowing the mixture to simmer. Cover the pot with a lid and let it simmer for 1 hour.

Straining and Saving Ingredients. After the broth has been simmering for an hour, carefully strain the liquid, separating it from the vegetables. Retain the carrots for inclusion in your soup, and discard the rest of the vegetables.

Bacon Preparation. Start by dicing the bacon. In a pan over high heat, fry the bacon for 4-5 minutes until its fat is rendered.

Soup Base Creation. If you are using krakowska, brown it in the bacon fat in the same pan first. To the hot stock, add the crispy bacon, cooked carrots, sausages (whole or sliced), and 1 teaspoon of marjoram. Bring the contents to a boil, then lower the heat and let it simmer for 5 minutes.

Żurek Integration. Take the Żurek starter and whisk it with the sediment, ensuring to discard any spices. Gradually pour this mixture into the soup, allowing it to simmer until the consistency becomes thicker.

Sausage Slicing. Remove the soup from the stove and extract the sausages. Once sliced, reintroduce them to the pot.

Creamy Touch. In a separate bowl, blend the cream with a ladleful of the soup. This process ensures the cream doesn't curdle when added to the hot soup. Once mixed, pour this creamy mixture back into the main pot.

Final Presentation. To serve, ladle the Żurek into bowls. Add cooked potatoes to the soup and garnish with either parsley or dill, and a sprinkle of black pepper. Accompany with hard-boiled eggs (Zurek z jajkiem) and slices of fresh sourdough bread. Enjoy your meal! Smacznego!