Polish SOUR RYE SOUP - ŻUREK; How to make Polish food by Polish Your Kitchen

Рет қаралды 42,560

4 жыл бұрын

#poland #easter #soup #recipe In this video Anna of PolishYourKitchen.com teaches you how to make a popular Polish soup: "żurek". Żurek is served during Easter in Poland but also enjoyed year round. It is one of the most popular soups served to tourists in Poland.
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Пікірлер: 117

@landonrector2190 3 жыл бұрын

I was deployed to Poland for a year. I tried this soup for the first time at a place in Elk. I finally remembered the name of it and now imma give it a shot. Great video. Thank you

@giorgininos7724 3 жыл бұрын

I miss Poland so much 🥺💗💗💗💗

@yujunzhang60 Жыл бұрын

My respect! Polska!👍

@mortenelgin2662 3 жыл бұрын

Thank you for the demonstration. I had this soup in a restaurant in Poland some ten years ago and I still remember it. It was wonerfull! Now that I have found you. I will absolutlely start making my starter to morrow. Thanks a lot. Greatings form Norway.

@kevinsharpe1173 3 жыл бұрын

I loved sour rye soup when we visited Poland last year. Actually all the food was amazing, as were the people! i am now binge watching your recipes. I will definitely try your recipes.

@John-ex1xt 3 ай бұрын

Another wonderful recipe its so important to Polish Americans who love Polish food to have these real original recipes thank you

@styleme3375 3 жыл бұрын

I’m another one who had this in a little place in Poland and absolutely loved it. Army households know all about collecting dishes from the places we go. Thank you for making so many of these recipes easily accessible to us!

@amir64 2 жыл бұрын

This recipe reminded me of my Dear Mom R.I.P. ... Lots of black pepper (Love it). Thank you for the memories!!!

@hrothgarb9104 3 жыл бұрын

Brilliant!!!! You win the golden star!!! Everyone talks about sour soups, but no one takes the time to make the proper fermentation!!! Thank you for showing this!

@PolishYourKitchen 3 жыл бұрын

You are very welcome, and thank you for watching!

@hrothgarb9104 3 жыл бұрын

@@PolishYourKitchen Anna, are there other types of barszczt that are regional around Szczecin or other parts of Poland? Might you be able to do a video about it? I'd love to see this... Love your channel and I will continue to watch! All the best!

@zenonmandzurski8659 3 жыл бұрын

That video deserves more likes. Here is mine (y)

@johnnyk4551 Жыл бұрын

Your burnt onion tip was priceless. Thank you 😊

@tomsparks6099 3 жыл бұрын

We have had white Barzsz (...zurek) every Easter since I can remember (I'm 58) by simmering the fresh kielbasa and then adding vinegar (the sour element?) and a flour slurry. After slicing the kielbasa, add to bowl and with torn rye and pumpernickel and hard boiled egg and douse with broth. I'm sure a lot of this peasant recipe has been lost in translation over the years. So this is inspiring. YUM!

@donnamason8163 3 жыл бұрын

I love this soup!!!!!

@v8195 4 ай бұрын

Thank you!!! I love your videos, I moved from Canada to America because I got married last year and I can’t wait to make this for my husbands family, and bring a little bit of Polish tradition. I miss my mom and my grandma in Canada but your videos are always my go to when it comes to recreating their dishes so I feel a little bit more at home ♥️♥️

@KJ_nyc 3 жыл бұрын

I am so thankful you provide these delicious recipes in English. So many of the Poland cooks do not provide the CC/Translate feature. I am Polish but do not speak or read the language. I appreciate your generosity.

@PolishYourKitchen 3 жыл бұрын

My pleasure 😊

@giorgininos7724 3 жыл бұрын

Thank you for the recipe. 💕💗

@elizadanu3272 3 ай бұрын

The starter is similar to the borsch, we make it as a sour base, in Moldova and Romania (not so much in Transilvania though) for our soups.

@VonB3 2 жыл бұрын

I love this soup!

@DJazium 3 ай бұрын

I ate zurek every week all my childhood. Thanks for sharing this!

@ranichso735 3 жыл бұрын

Ah! Wow 🤩 your soupa look very amazing! I can’t wait to make żurek on my own😋. Thank for sharing

@natmal201261 2 жыл бұрын

Thank you for this soup recipe. Your explanation is very clear. Tried it. It tastes delicious.

@angelica-travelinfluencer6289 Жыл бұрын

I just found your channel and i loooove it. Im born polish, adopted to sweden and I love to cook and eat polish food. This is perfect for me 👏👏👏🥰

@Killahpilz 4 ай бұрын

Best soup ever

@galejohnson8086 Жыл бұрын

Visited Poland 2019, loved this soup. Returning in June and look forward to this soup again. Yum!

@cookodd9489 2 жыл бұрын

This is my favorite soup

@Gdwmartin Жыл бұрын

Something else to try with my Sourdough starter! THANK YOU !

@veronicadent1451 Жыл бұрын

I have a sour dough starter going too - can it be used for Zurek?

@leahnewyork 2 жыл бұрын

OMG this is an absolutely wonderful lesson. I live in NYC where one *can* purchase the fermented flour in a jar, but *this* is how I would want to do it. I'm aiming for Easter 2022 with this, for my first effort. Or actually I had better do a practice run before that :p. Thank you!!! Subscribing.

@JoineeJoan 2 жыл бұрын

looks delicious and it challenges me to prepare it :) Also a perfect excuse to go to the Polski sklep we have in Brussels, to find the right type of sausage :)

@LadyV757 3 жыл бұрын

Making it for Easter right now! Dzięki bardzo!

@kevinman5019 4 жыл бұрын

Really great tutorial. I had the soup in Poland a year ago and will make it now. Thanks. Keep posting.

@TheSillyKitchenwithSylvia 4 жыл бұрын

My momma made me a batch and delivered it for Easter! With egg and sausage too!

@PolishYourKitchen 4 жыл бұрын

Moms are awesome that way😉

@user-jn1wi1ur5g Жыл бұрын

Great video Anna. I am going to try to make this soup next week, because it is hard to find some of the ingredients here in Montreal. I will have to do some hunting. I will let you know how it comes out. Thanks

@rtrrecords Жыл бұрын

Oh how do y’all keep that great kitchen so shiny and clean 😅 I see some duty dished out, awesome 👏😀

@krzysztofgemborowski4179 3 жыл бұрын

pozdrawiam

@marekmarecki8753 8 ай бұрын

There is only one Polish recipe!🇵🇱👍

@michaelogden5958 3 жыл бұрын

There is a technique in bread making that involves making "poolish" that is later added to the base dough. It seems that "poolish" is somehow associated with Poland. Anyhow, your sour rye preparation reminds me a bit of of making poolish for bread. Cheers!

@tomekowsiak3600 3 жыл бұрын

będę GO zjadł

@MindKontrolleAmerica 4 жыл бұрын

My polish Grandmother from New Bedford , MA (USA) would make a soup for Easter. She called it Borscht. Made with fermented oatmeal and dried mushrooms. It was sort of tan in color and had a strong smell. My Sister would never eat it, an acquired taste but I loved it when I became a teenager. We would add heavy cream when served. Are you familiar with this soup? Recipe? Great Video Thanks. There is a polish market close to me. Any help would be appreciated.

@PolishYourKitchen 4 жыл бұрын

Mike, it’s a version of “biały barszcz” only made with soured oats. You can follow my recipe for “żurek” just use oats (or oat flour). The idea is the same. You let the mixture sour for 5-7 days and then make it into soup. Some people also add mushrooms. It’s absolutely delicious.

@MindKontrolleAmerica 4 жыл бұрын

@@PolishYourKitchen thank you

@officialtwat5713 3 жыл бұрын

@@PolishYourKitchen thats what we call it biały barszcz

@redbutterfly86 Жыл бұрын

Hello Anna! May i ask you something pleaseeeeeeeeee?🥹 Ofc i fell in love with zurek when i visited poland one month ago, so i have to…make it myself. I tried some Winiary packages i brought back but ofc they’re not the best…and i wanted to make a real starter. But i am not sure how many days to leave it to ferment….because ofc winter time now. So, we are on day 5 now…i tasted it for the first time, and i love it, buuuuuttt…i would like a stronger/more sour taste. Maybe this is because of the room temperature? I have max 20c in my house these days. Do you think i should leave it out more? If so, how many days? Not sure if it’s important, but i will mention it: i made 3x your portion, used whole wheat flour, and I didn’t feed it, because my jar is full now. Thanks in advace for the advice if you see this.

@menace1950 4 жыл бұрын

Hi there...Love watching you cooking videos and i'm learning...Where can i get your recipe book from?...Keep up your great show and keep safe please...

@PolishYourKitchen 4 жыл бұрын

Thank you so much!! You can search on Amazon by typing in Polish Your Kitchen. 🥰❤️

@menace1950 4 жыл бұрын

thankyou lots ...take care

@yinzer412 Жыл бұрын

I remember a Duck blood soup we had every Christmas, would you happen to have a recipe? We called it CHA-Nin-A just i don't think that was right.

@PolishYourKitchen Жыл бұрын

Yes 😊 www.polishyourkitchen.com/polish-duck-blood-soup-czernina/

@denisebozung126 3 жыл бұрын

I have been enjoying your videos since I discovered your channel several weeks ago. About 30 years ago I was in a restaurant in Ann Arbor, MI, called Seva. On their menu they were serving a rye groat soup (vegetarian). It was phenomenal. I asked for the recipe and was told that the cook just had an idea for a soup and made it and they served it. I was wondering if there might be a Polish soup similar to this that includes rye groats? If there is a similar one, I would greatly appreciate it if you would make it, After all, how many simple restaurant dishes do you remember after 30 years? Thanks for sharing your culture and dishes with us.

@PolishYourKitchen 3 жыл бұрын

There are many versions of soups made with starters of rye or whole wheat, as many as there are home chefs. Some are vegetarian, some are made with smoked meats, some with wild mushrooms. Basic idea is the same - use starter - and add whatever feels good. "Żurek" and "barszcz biały" are main ones, but there are many variants on the "market".

@KJ_nyc 3 жыл бұрын

@@PolishYourKitchen What are the differences between Żurek and Barszcz Biały?

@melanzwkuchni4393 3 жыл бұрын

"Vegetarian" version of żurek is called "zalewajka". Ok it's not fully vegetarian because sometimes there is lard given to it.

@worldcitizen123 2 жыл бұрын

@@PolishYourKitchen Zrób im krupnik. Pewnie o to mu chodzi. Pozdrawiam z PL. Też pichcę.

@boskee Жыл бұрын

@@KJ_nyc The type of flour. Zurek uses rye flour, Barszcz Bialy uses wheat flour.

@frankfarklesberry Жыл бұрын

Oh yeah. You have to put in the horseradish. ;-)

@veronicadent1451 Жыл бұрын

Thanks again for your amazing Polish cooking video's Anna. We are now living in Poland and it makes sense to be using your recipes! Can you tell me if I (or my husband actually - he's the zurek fan!!) can keep the zurek starter going by reserving some from each batch or should I start new each time? You did say you could use it once again but can I keep feeding it? Appreciate your on going work. I've been following since before your utube days.

@PolishYourKitchen Жыл бұрын

Thanks so much for watching and your kind words 😍 Yes, you can make as much as you think you’ll need by feeding it and once it’s ready put it in the fridge. Keep there until you need it next time. When ready to use, take out and wait till it gets to room temperature again. You, re-feed and repeat. Good luck!

@davelester1985 Жыл бұрын

we have to try that soon...You have reminded me to check to see if you make rye bread. We bought the flour called here in Italy Segale... which is supposed to be rye flour. I tried it and failed... So I hope to find some answers. ciao

@Jack-th6uh 4 жыл бұрын

mniam :)

@bikechannel4931 3 ай бұрын

I have a starter on the go that I need to wait for... In the meantime I tried using a Romanian brand Sour starter called 'Pic Nic' or 'Bors' I think that's where I went wrong. It tasted okay buy had a more cider vinegar flavour. Also I really appreciate your video but the link to the recipe and your instructions in the video differ a little. Amazing channel thanks for the help.

@only4fun38 2 жыл бұрын

great video thank you I do polish sourdough bread can I just the starter from the bread for the Zurek?

@leonstevens1382 3 жыл бұрын

What happened to the carrots? Add cream and potatoes for a richer soup. Sprinkle paprika or chopped parsley on the eggs.

@alisonschoenthaler2544 3 жыл бұрын

I don't trust myself fermenting, lol. But it looks yummy! I sometimes add horseradish to mashed potatoes,.

@PolishYourKitchen 3 жыл бұрын

Don't be afraid Alison! worst thing that can happen is it tastes terrible, best case you get an amazing home made soup! Thanks for watching.

@boskee Жыл бұрын

Unless you see mould on the surface, your starter will be fine. If there is mould - throw it away and start from the beginning.

@mjbaransky 4 жыл бұрын

Hello Anna, My family has been having this for Easter for many decades. We have some slight differences, but the base is essentially the same. When you "feed the starter", do you do this when the first batch is still "working/bubbling" or do you feed it when the working/bubbling seems to have stopped? Will feeding the starter make it "work and bubble" longer?. Normally, the bubbling stops after about 2 or 3 days.... any longer it may start to mold (but I do not see any more bubbling). Does feeding the starter cause it to sour more? Thanks!

@PolishYourKitchen 4 жыл бұрын

I feed it after at least 3 days, I feel less will not be enough to produce enough bacteria to ferment. Sometimes mine it doesn't bubble at all, which is also OK. It should be more sour after second "feeding". Yes, if you keep too long it may just mold, so the idea is to "catch" it before that happens.

@redbutterfly86 Жыл бұрын

with 19 degrees in the house how many days do you think we should keep this outside? didn’t feed it, just made a triple batch from scratch😊

@alexivanov6733 2 жыл бұрын

Hi! I believ your soup is so testy as one which I tried in Poland. Why U dont use flakes instead of flouver????

@tomekzski 4 ай бұрын

Hello! Two questions, 1) Is it ok to shake the jar slightly every day or should I just leave it alone entirely? 2) I made this starter recently (today is the 5th day) but I forgot to feed the starter on day 3. Will it still be alright feeding it today? Thanks!

@PolishYourKitchen 4 ай бұрын

1. No need, just let it sit. 2. Yes, feed it today and let sit for a few days until it bubbles again. Good luck! 😀

@omurortaovali3851 3 жыл бұрын

Hi Anna! Can we use Żur as a sourdough starter for bread and pastry because the żur recipe is quite similar to the sourdough starter? If so, what would be your preferance for the density and texture of it for such purposes? Thanking you in anticipation and do widzenia! :)

@PolishYourKitchen 3 жыл бұрын

Hi Omur, żur starter also has some spices in it (garlic, marjoram, allspice), bread starter doesn't. So unless you're OK with all those flavors in your bread then I guess you could try it. I'd be curious to hear how/if it turned out.

@omurortaovali3851 3 жыл бұрын

@@PolishYourKitchen Soo finally I have prepared the starters for both Zur and Barszcz yesterday. It has been only less than 20 hours and the smell is already amazingly garlicky and sour! I guess I won't need a whole week before it is ready to be cooked as soup. Most probably I will need to feed zur tomorrow. The factor that sped up the souring is heat I think - Living in Turkey starts paying off finally!! :)) While preparing the broth, I am planning to use diced celery root and carrot for easier serving and lightly flavoured small meatballs added to the broth instead of sausages because I cannot access proper sausages right now. I will give you another shout-out after making it, but the stench coming out of the jar is... some would say pungent but I'd rather say frigging smaczne! :)

@brotherhickman 2 жыл бұрын

i can only find 'dark rye flour' where I live. Will this work?? thanks.

@vuzass Жыл бұрын

I ve been to Poland 3 months ago. Very beutiful country. The food however... not so much. I remember eating this at a restaurant I didnt really like it.

@AdoraWildDreams 4 ай бұрын

Can you make woth oats? My exes mom made a version with oats, i havent been able to trackthat down.

@suzihazlove4979 9 ай бұрын

Can you make a recipe with the bottled fermentation. I can buy that.

@DavidHall-ge6nn 3 жыл бұрын

What do you do with the bacon? Personally, I would dice it, fry some color onto it, and give each serving a sprinkle as garnish. Would that make me a heathen? Love binge watching your channel.

@PolishYourKitchen 3 жыл бұрын

Not a heathen 😄 sounds awesome! Ps. Thank for watching!🥰

@worldcitizen123 2 жыл бұрын

You think well. I am writing from Poland and I will tell you that now basically all you have seen in this soup is I cut it into small cubes and leave it in the soup, bacon and vegetables. The sausage, on the other hand, has to be sliced, because this makes the soup so charming. I forgot to add that I am a woman. Nobody at home rebels when I do it and they are happy because the soup is really colorful, although traditional soups should be white. Egg is obligatory. This soup is served in Poland for Easter breakfast, which can sometimes be very long.

@DavidHall-ge6nn 2 жыл бұрын

@@worldcitizen123 Thank you so much for your advice! Your English is excellent, by the way.

@Terenia531 3 жыл бұрын

Anna, did you know that you can burn onion on a glass cooktop? I do it all the time. Doesn’t leave a mark or stick at all. Same stovetop you have.

@PolishYourKitchen 3 жыл бұрын

Well would you look at that! Thanks for the tip!

@frogleg752 11 ай бұрын

Can you freeze the starter if you dont use it all and you wont be making it again for several months?

@maria1125 2 жыл бұрын

You didn't include the celery root ingredient on your site. Nor the instructions if we actually found the Polish rye starter bottles at the store. Thank you.

@danielk5083 3 жыл бұрын

Can I make this without the starter is I’m gluten free? Can I use a gluten free flour

@PolishYourKitchen 3 жыл бұрын

Not sure. I've not made starter with gluten free flour, but would be curious to try.

@deansikora7280 3 жыл бұрын

You can order starter for zurek .

@MrJurajk24 2 жыл бұрын

Mňam ..

@ponchatwmac Жыл бұрын

Looks like it could use some dried mushrooms

@MyAlbertC 2 жыл бұрын

Thank you for your video on zurek recipe, but please with all due respect your comments on hot and cold water in the starter 🤔 was causing somewhat confusion. Did you mean to sterile the water to avoid bacteria from developing. I'm sorry 😞 . I have few beautiful polish friends and they mention this soup to me recently and I have tried this very tasty 😋 dish. Now I am attempting to make it my self. 👍🤟

@arousahnaz4634 4 жыл бұрын

Also, can we chop the ingredients before?

@PolishYourKitchen 4 жыл бұрын

Sure 👍🏻

@skojigoquist9288 3 жыл бұрын

So the starter is made for 8 days?

@PolishYourKitchen 3 жыл бұрын

7-8 days. Here is my recipe: www.polishyourkitchen.com/polishrecipes/white-barszcz-starter-zakwas-na-zurek/

@larthur8626 4 жыл бұрын

Can we eat the carrots......onion....parsnip??

@PolishYourKitchen 4 жыл бұрын

Yes, yes and yes!😊

@veronicadent1451 4 жыл бұрын

Homemade Zurek is my husbands favourite soup when we first visited Poland 2013 we enjoyed it, in a typical Polish home and it wasn't until 2019 when visiting Poland again, he made it in our bnb with the bottled starter. When we returned to Australia it was like " wait until I get off this plane so I can make homemade Zurek"!! Also, we brought home a packet of instant Zurek which we had just last week- but it's no match for homemade :-) Thanks for your recipe & tips, Anna. Keep up you demonstrations.

@Dreju78 3 жыл бұрын

Ryba po grecku when? 😀

@PolishYourKitchen 3 жыл бұрын

Na Święta 😀

@QueenOfTheGreen27 Жыл бұрын

Can you serve this when it is not Easter?

@PolishYourKitchen Жыл бұрын

It’s your house, you can do what you want! 😉😍

@thethpian 5 ай бұрын

So the vegetables are just to make broth? You don't serve those?

@midonald1959 3 жыл бұрын

Instead of the sour flour starter we use vinegar in the USA

@arousahnaz4634 4 жыл бұрын

Can we make do without the bacon?

@PolishYourKitchen 4 жыл бұрын

Sure, it won't have that smoky flavor you get from bacon, but will still be delicious. 😀

@arousahnaz4634 4 жыл бұрын

@@PolishYourKitchen Thank you!

@debchak8107 Жыл бұрын

Whaddya do with that big chunk of meat?

@misterkefir Жыл бұрын

Eat it ;) On toast with a bit of mustard on top. Yum.

@TymexComputing Жыл бұрын

I dont like Old spice :) - better is Ziele angielskie :)

@ebenezerscruch5574 8 ай бұрын

Cream!! At the end you have to add cream, I'm Polish from Kujawy, żurek kujawski is the best and it always has to be with cream. Without cream, żurek is bad and looks ugly. You always have to add cream at the end!!

@OurLightx 10 ай бұрын

Your a great chef but pls can you mimize toooòo much talking pls shortened your videos soo boored to watch if you will cook any kind of dish make it short otherwise your subscriber will jump to another food vlogger which is short videos but very informative pls consider this suggestion for the growth of your channel