Zurek

Zurek recipes are hard. It’s usually done by “feel” and the ingredients are difficult to come by in the US. First thing’s first, you have to find some sour rye paste, or zur. If you can’t get that, Polish stores often stock either powdered zurek packets, or broth like boxes. The ready to go boxes and powdered mix are easy to use and require pretty much no seasoning. But making zurek from a jar of zur tastes better (once you figure out your seasonings) and makes for a thicker and more sour soup. 

INGREDIENTS makes 4 – 5 servings

1 jar zur or 2 boxes pre-made liquid zurek or equivalent volume zurek made from dried mix

4 – 5 potatoes, peeled diced, and boiled

2 hard boiled eggs, cut in half lengthwise 

1 onion, peeled and diced

4 slices bacon, diced

4 bratwurst or equivalent amount of Polish sausage

1 – 2 lbs smoked pork ribs (optional)

1 – 2 garlic cloves

2 bay leaves

4 whole pepper corns

2 juniper berries (optional)

1/2 tsp salt or Vegeta, or more to taste 

2 tsp marjoram

INSTRUCTIONS

• 4 – 5 potatoes, peeled diced, and boiled
• 2 hard boiled eggs, cut in half lengthwise 

1. Prepare the potatoes and hard boil the eggs ahead of time. Set aside. If using powdered zurek make sure you have enough packets to generate the desired volume (~ 2 liters).

• 1 onion, peeled and diced
• 4 slices bacon, diced

2. Place the diced onion and bacon in a frying pan over medium-high heat and saute for 5 – 7 minutes, until the bacon is cooked and the onion is beginning to brown at the edges. Set aside.

• 4 bratwurst or equivalent amount of Polish sausage
• 1 – 2 lbs smoked pork ribs (optional)

3. Place the sausage and ribs in a pot and pour just enough water over them to cover all of the meat. Bring to boiling and boil for about 15 min, until the sausages are cooked. Prick the sausages with a fork before removing from the water to ensure that any liquid is released into the water and is not lost. Take the sausages out and slices into bite sized pieces or rounds. Set aside, You may discard the ribs. Reserve the water. 

• 1 jar zur or 2 boxes pre-made liquid zurek or equivalent volume zurek made from dried mix

4. Prepare a large pot where you will make the zurek. Pour the zur into the pot. Measure out 2 jars full of the reserved sausage and rib water. Combine 1.5 jars with the zur using a whisk. Leave the last 1/2 jar to add if necessary. If there was not enough sausage and rib water, supplement with water or vegetable broth. If using a powdered mix, use the sausage and rib water in place of water. If using ready made boxed zurek, you may discard the sausage rib water. 

• 1 – 2 garlic cloves
• 2 bay leaves
• 4 whole pepper corns
• 2 juniper berries (optional)
• 1/2 tsp salt or Vegeta, or more to taste 
• 2 tsp marjoram
• reserved sauteed bacon and onion
• sliced sausage

5. Add the garlic, bay leaves, pepper corns, juniper berries, salt/Vegeta, marjoram, sliced sausage, and reserved bacon and onion mixture into the zurek. Stir to combine, bring to a boil and simmer 15 minutes, stirring occasionally. After the 15 min, taste the zurek and add salt as needed. Add the reserved sausage and rib water. or plain water, if the zurek is too thick. 

• 4 – 5 potatoes, peeled diced, and boiled
• 2 hard boiled eggs, cut in half lengthwise
• zurek

6. When ready to serve, spoon desired amount of potatoes into 4 – 5 bowls. Place a half hard boiled egg on top of the potatoes. Ladle the zurek ontop of the potatoes and hard boiled egg and serve immediately.