Description
Traditional Polish soup Żurek - soup with flour sourdough. The taste is vaguely reminiscent or pickle or Solyanka. Recipes it there are many. Sometimes it is served in bread, but I never ordered because I didn't know what to do with the leftover bread to eat that I definitely could not, especially because the portions are in Poland and without bread huge. I believe that for such filing, the bread needs to be not too porous, which would quickly not soaked, most likely, the bread is baked specifically for such purposes. So if you suddenly decide to serve this soup in bread-be careful - the usual like a sponge absorbs the broth. But I did it for myself, so I used buns that come in size but quite quickly soaked, but not dripping. I also found recipes where sour cream is added directly into the pot, but I do not dare.
Ingredients
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Water
500 ml
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Rye flour
5 Tbsp
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Garlic
3 tooth
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Allspice
6 piece
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Bay leaf
2 piece
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Bread
1 slice
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Sausages
300 g
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Onion
2 piece
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Carrots
1 piece
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Mushrooms
100 g
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Potatoes
1 piece
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Soy sauce
4 Tbsp
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Vegetable oil
-
Sour cream
-
Chicken egg
1 piece
Cooking
Sourdough - jour, preparing approximately 3-5 days, it depends on the quality of flour, bread, as well as the temperature at which fermentation occurs. Do jour into a ceramic or glass container. I took a half-liter jar. Put in a jar of flour, fill to half with water, stir, add crushed garlic (if the garlic without the mud they don't clean, but I cleaned), Bay leaf, pepper, bread, topped up with water to full banks. Lockable marlechkoy and put in a warm place. In my kitchen-near the stove.
Disturb our jour every day, the main thing-do not bring mud if you have mold - you need to throw. Smell is sour, garlic, reminiscent of the smell of brine. I was jour 4 days.
Jour ripened filter. Be sure to try the taste - which would then understand how much you will need to add to the soup. It all depends on Your taste preferences. If from the soup will cook up in the fridge. I was prepared at once, I heard that stored up to 5 days.
The products that we need. You can still taste add herbs.
First boil the sausages in 2 liters of water. Cook for at least 30 minutes. Finely chopped onion fry until Golden brown
Add grated on a coarse grater carrots, simmer 10 minutes, add sliced mushrooms, simmer 10 minutes. Potatoes finely chop.
Cooked sausages can be provided to cut the broth with the sausage, add steamed vegetables-mushrooms, potatoes. Cook for 15 minutes.
Add Zhur taste - took me all - the soup should be slightly sour.
Add soy sauce to taste. Warmed the soup for 5 minutes and leave it to infuse for 15 minutes.
At this time, prepare the bun. Preheat the oven to 200 degrees. With rolls remove the top, take out myakish, leave walls of about 5-7 mm, Put the buns to dry out in the oven for 10 minutes. Prepare the sour cream, peel and cut eggs that would immediately serve.
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