Zur or żurek is a traditional Polish sourdough soup… one of the symbols of Polish cuisine. In the recipe, I will show you how to make sourdough, white sausages, and soup.
LEAVEN
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✔1000 ml boiled water
✔120 g rye flour
✔6 bay leaves
✔2-3 garlic cloves
✔20 grains of allspice
✔20 black peppercorns
✔5 carnations
✔5 juniper berries
✔1 tsp a spoonful of salt
Rye bread - if it is sourdough!
Strained sourdough can be stored in the refrigerator for up to 2 weeks.
WHITE SAUSAGE:
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✔1 kg pork neck
✔600 kg pork belly
✔50 g fat
✔3 g black pepper (1 tsp)
✔40 g salt (2.5 tablespoons)
✔Pinch of nutmeg
✔ 4 cloves of garlic (I have large ones I will take 3)
✔7 g dried marjoram
✔150 ml ice water
✔ 1.5 m pig casing 32 mm
ZHUREK (3.5-4 l)
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✔2 bulbs
✔ ½ root celery
✔400 g raw smoked bacon
✔250 g smoked pork ribs
✔30 g dried mushrooms
✔250 ml concentrated beef broth
✔150 g Krakow sausage
✔3-4 white sausages
✔3-4 potatoes
✔50 g horseradish
✔150 ml cream 20%
✔4-5 garlic cloves
✔4 bay leaves
✔6 grains of allspice
✔ 2-3 tablespoons dried marjoram
✔ Salt, pepper
✔ Vegetable oil
✔ 1-1.5 l of sourdough (to taste)
Greens, sour cream, boiled eggs for serving
00:00 - Zhurek. A bit of history
02:40 - Ingredients
04:03 - Bouillon
05:18 - Preparation of fillers
06:39 - Cooking white sausage
15:07 - Cooking soup (continued)
05:18 - Cooking sourdough
19:36 - Cooking soup (continued)
22:10 - Serving and tasting