Zurek

Ingredients for 6 servings:

• 200 g rye meal, no flour!
• 1 cube of yeast
• 1 bag of natural sourdough, from the bakery or e.g. from Seitenbacher, preheated to 30°
• 2 garlic cloves, finely chopped
• 2 tsp, leveled salt
• ½ tsp, leveled sugar
• 1 liter of water, lukewarm, approx. 30°
• 2 liters of water
• 750 g pork (boneless breast or smoked pork belly)
• 350 g meat sausage or Krakauer, diced
• 1 medium-sized carrot(s), finely diced
• 4 medium-sized potatoes, diced
• ½ stalk(s) leek, finely diced
• 1 piece(s) celeriac, finely diced
• salt and pepper
• Maggi
• e.g. marjoram

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

pronounced: Jour, a hearty Polish sourdough soup

Zurek, pronounced like the French word jour, is a hearty soup that can be found in practically every snack bar and restaurant in Poland. This popular soup comes in various regional variations. Its distinctive feature is its slightly sour flavor, which comes from the fermented rye meal (not rye flour!). Below is the basic recipe for fermenting zurek. The fermented rye meal should only be used if it smells pleasantly sour after the fermentation period. Only then can the result be called zurek! Under no circumstances should you think about adding vinegar to create the acidity! To make the zurek: Place the rye meal in a preserving jar or, better yet, in a clay pot. Make a well in the center and add the natural sourdough starter and crumbled yeast, salt, and sugar along with 2 tablespoons of warm water. Mix with a little of the meal until a paste forms. Lightly sprinkle with flour and wait until cracks form in the porridge after about 15 minutes. Then add the garlic and lukewarm water and mix everything together. Cover the container with a clean tea towel and secure the towel with string or a rubber band. Place the container in a warm, draft-free place to ferment for 2, preferably 3, days. For the soup: the ingredients for the broth vary regionally. I prefer the following version: bring the smoked, not too fatty breast tips to a boil in water with a little salt. After about 20 minutes, remove the meat from the broth and dice it finely. Then add the meat, carrot, celery, and leek to the broth and simmer for another 15 minutes. Add the potatoes and Krakow sausage and simmer for another 15 minutes. Then pour the zurek into the broth and bring to a boil. If the soup is too thick, simply thin it with boiling water. Season with salt, pepper, Maggi, and marjoram, if desired. Any leftovers can be stored in the refrigerator for a few days. The soup tastes even better reheated!