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11-12-2011, 09:21 PM
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#1
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Assistant Cook
Join Date: Nov 2011
Location: New England
Posts: 27
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Zurek Polski (Polish Sour Rye Soup)
Sour Rye Soup (Zurek Polski)
5-6 days before making soup:
Ingredients for Barscz
1/4 pound dark rye flour
4 cups warm water
Directions:
Stir together the flour and water and cover with a kitchen towel and set it asdie in a warm place. Stir once a day. The mixture will begin to ferment and smell sour--just like when you are making a sour dough bread starter.
Time to make the soup!
Condiments per soup bowl:
1 slice of rye bread, torn into bits
1 hard boiled egg, sliced into nice pieces
slices of smoked kielbasa or other Polish sausage
a tad bit of horseradish, optional
Making the soup:
4 cups of water
1 egg
1 cup milk or buttermilk
1 cup of the Barscz- thoroughly mixed prior to measuring
salt and pepper to taste
Directions:
Bring the water to boil in a pot on med heat. Beat together egg and milk, and slowly stir it into the simmering water. Turn the heat up slightly, and allow the mixture to thicken. The consistency should be a thin pea soup. Season to taste with Salt and pepper.
Time to put it all together!
Assemble the soup bowls with the condiments and ladle the soup on top. Tangy and good; I bid you Smacznego!
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11-12-2011, 09:30 PM
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#2
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,712
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Beautiful!! I'd like to try this.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-13-2011, 04:17 AM
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#3
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Sous Chef
Join Date: Oct 2011
Posts: 553
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Wow that sounds DANK!
I'm definitely making this. Thank you OP.
It calls for 1 cup of milk or buttermilk, which is preferred?
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11-13-2011, 11:40 AM
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#4
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Assistant Cook
Join Date: Nov 2011
Location: New England
Posts: 27
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Buttermilk will lend more of the creaminess and tang that is desired. Some of my Polish friends used a version of sour cream, but others argued that the buttermilk will incorporate into the soup better making for a silkier consistency. I had one Polish friend who used whole milk because she didn't prefer her soup as tangy. Long story short, the consensus was buttermilk. I hope you like the soup; enjoy!
~Best wishes
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11-13-2011, 07:12 PM
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#5
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 146
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Janina, I grew up with this soup, it is wonderful, although it is an acquired taste. PrincessFiona, you have to try it, it is very unique but delicious. All the flavors marry with each other and dance the polka in your mouth.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE. 
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11-13-2011, 07:13 PM
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#6
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 146
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Quote:
Originally Posted by janina
Sour Rye Soup (Zurek Polski)
5-6 days before making soup:
Ingredients for Barscz
1/4 pound dark rye flour
4 cups warm water
Directions:
Stir together the flour and water and cover with a kitchen towel and set it asdie in a warm place. Stir once a day. The mixture will begin to ferment and smell sour--just like when you are making a sour dough bread starter.
Time to make the soup!
Condiments per soup bowl:
1 slice of rye bread, torn into bits
1 hard boiled egg, sliced into nice pieces
slices of smoked kielbasa or other Polish sausage
a tad bit of horseradish, optional
Making the soup:
4 cups of water
1 egg
1 cup milk or buttermilk
1 cup of the Barscz- thoroughly mixed prior to measuring
salt and pepper to taste
Directions:
Bring the water to boil in a pot on med heat. Beat together egg and milk, and slowly stir it into the simmering water. Turn the heat up slightly, and allow the mixture to thicken. The consistency should be a thin pea soup. Season to taste with Salt and pepper.
Time to put it all together!
Assemble the soup bowls with the condiments and ladle the soup on top. Tangy and good; I bid you Smacznego!
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This is wonderful soup.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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11-13-2011, 11:34 PM
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#7
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,712
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Quote:
Originally Posted by Pierogi Princess
Janina, I grew up with this soup, it is wonderful, although it is an acquired taste. PrincessFiona, you have to try it, it is very unique but delicious. All the flavors marry with each other and dance the polka in your mouth.
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I read the recipe to Shrek, looks like I'll be eating it on my own 
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-14-2011, 11:17 AM
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#8
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 146
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Quote:
Originally Posted by PrincessFiona60
I read the recipe to Shrek, looks like I'll be eating it on my own |
It is not for everyone, that is for sure, but I hope you enjoy it. I love it.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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11-14-2011, 11:20 AM
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#9
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 146
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Quote:
Originally Posted by no mayonnaise
Wow that sounds DANK!
I'm definitely making this. Thank you OP.
It calls for 1 cup of milk or buttermilk, which is preferred?
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Give it a shop No Mayo, it is worth a try. I love it.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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Zurek Polski (Polish Sour Rye Soup)
janina
Sour Rye Soup (Zurek Polski)
5-6 days before making soup:
Ingredients for Barscz
1/4 pound dark rye flour
4 cups warm water
Directions:
Stir together the flour and water and cover with a kitchen towel and set it asdie in a warm place. Stir once a day. The mixture will begin to ferment and smell sour--just like when you are making a sour dough bread starter.
Time to make the soup!
Condiments per soup bowl:
1 slice of rye bread, torn into bits
1 hard boiled egg, sliced into nice pieces
slices of smoked kielbasa or other Polish sausage
a tad bit of horseradish, optional
Making the soup:
4 cups of water
1 egg
1 cup milk or buttermilk
1 cup of the Barscz- thoroughly mixed prior to measuring
salt and pepper to taste
Directions:
Bring the water to boil in a pot on med heat. Beat together egg and milk, and slowly stir it into the simmering water. Turn the heat up slightly, and allow the mixture to thicken. The consistency should be a thin pea soup. Season to taste with Salt and pepper.
Time to put it all together!
Assemble the soup bowls with the condiments and ladle the soup on top. Tangy and good; I bid you Smacznego!
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