First courses

Polish zhurek with dried mushrooms

Stine – typically polish soup known for many generations. It is prepared in every Polish family. Soup for every day. In the 17th-19th centuries, it was served for breakfast as an inexpensive and hearty dish. Now it is an ordinary soup for lunch, which can be ordered in any Polish restaurant.

A portion of zhurek will completely replace a full dinner. Therefore, do not look at its gray appearance, a whole range of aromas is hidden behind it – aromas of bread just taken out of the oven, smoked brisket, forest mushrooms.

Methods cooking zhurek as many as there are regions in Poland. To the main component, a refreshing broth, add chopped smoked sausage, fried brisket, halves of a hard-boiled egg, chopped mushrooms, slices of white sausage (this is pork sausage in natural pork intestines in its raw form is not edible) or a whole piece of 6-10 cm. to add spiciness season with horseradish, garlic must be seasoned with marjoram.

However, one very important ingredient is needed to prepare zhurek – “zhur” sourdough from rye flour.

So we start cooking

Zhurek with dried mushrooms – ingredients

  • For sourdough (zhur)
  • Rye flour – 100 g.
  • Black bread – 1 piece.
  • Garlic – 2-3 cloves.
  • Bay leaf – 1-2 pieces.
  • Allspice – 4-5 peas.
  • Boiling water – 1 glass.
  • Cold boiled water – 1 l.
  • For soup
  • Zhur (leaven) – 2 glasses.
  • Water – 3 l.
  • Carrot – 2-3 pieces.
  • Potatoes – 2-3 pieces.
  • Eggs (boiled) – 3-4 pieces.
  • Dry white mushrooms – 6-7 pieces.
  • White sausage – 3 pieces.
  • Smoked brisket – 150 g.
  • Sour cream – 200 ml.
  • Marjoram (dry) – 1 tbsp.
  • Garlic – 2-3 cloves.
  • Grated fresh horseradish – 1 tsp.
  • Bay leaf – 1-2 pieces.
  • Crackers, greens – according to taste and desire when serving.

Preparation of sourdough (leaven)

We prepare zhur in advance. Pour rye flour into a clay jug (if you don’t have one, you can use an ordinary jar), pour a glass of hot (not boiling) water and mix until smooth. Then, gradually adding cold water, mix everything. Add a broken piece of bread, garlic, allspice, bay leaf. Cover the jug with cheesecloth and put it in a warm place for fermentation. It wanders from 4 to 8 days

We mix the leaven 1-2 times a day. After the end of fermentation, filter the wort, pour it into a convenient container (jar, bottle) and store it in a cool place.

Polish zhurek with dried mushrooms – preparation

Wash the mushrooms well and soak overnight in water. In the morning, boil them in the same water they were soaked in (about an hour).

Pour water into the pot. We put the cleaned vegetables in boiling water and cook them until ready. We take them out of the broth.

We put sausages and sponder in the vegetable broth. Cook over low heat for 30-40 minutes. We take it out.

Roughly chop vegetables and mushrooms, cut eggs in half. Cut the sausages into pieces of 1-1,5 cm. Cut the sponder into pieces. Pass the garlic through a press, shake the horseradish and mix with salt.

Add marjoram, mushroom broth and zhura to the broth, add salt and pepper to taste, cook for 10-15 minutes.

Add sour cream, a mixture of garlic and horseradish and bring to a boil. Turn off.

We divide the chopped vegetables and the sponde with sausage on plates and pour the liquid over it. Sour cream and croutons can be served separately.

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