It is present in the menu of any of the Polish cafe. He - an indispensable tool in combating a hangover (not tested, but they say). And he - the traditional hint that the wedding feast came to an end. Usually this is the last dish that is served on the festive table.
And though the cooking process in the Russian context rather long and laborious (sourdough should roam at least 4-5 days), from time to time you will want to feel again finish in Poland. Some places this dish is not only Polish but also Belarusian roots, I dare to disagree - in Belarusian villages such Jour not boil. More soup and borscht.
The main highlight of this soup - the use of starter cultures on the basis of rye flour, which is also called zhurom. After his return from Poland, I learned that it is sold in the Polish stores. Would know before - certainly would have brought a bottle. And so had all home prosherstit cookbooks and online resources. In general, Zurek, which I am proposing - a rallying option. But the taste seems to be that.
Preparation of starter
The easiest option (from the cookbook of the Soviet era): a glass of rye flour mixed with a glass of warm boiled water, after adding two more glasses of water. But I added another slice of rye bread, dry (such as "Borodino") and a couple cloves of garlic. Some offer added to ferment bay leaf and peas pepper. Not to add, everything turned out without it. Then a bowl of sourdough served with gauze and put in a warm place for 4-10 days. Mash to acquire a characteristic sour smell. Sometimes it even appears on the surface of the mold, which should be immediately removed. I was not like this. When flour and water turn sour (as you'll notice it immediately), to leaven sieve and pour into a jar, in which the Jour excellent idle for months. In the preparation of a soup takes about a cup and a half.
Somewhere I have met the description of a simplified starter - with the addition of vinegar and so on. But, first, it would no longer be Zurek. And secondly, we are not looking for simple ways.
Soup
Some recommend cooking it on the meat broth, but for me it is without this turns bold. Therefore, we boil water, put back the carrot, at the request of roots, and - here it sparkle Jura - white sausage. Ideally, it should do by yourself, but obviously it is too complicated a task. Therefore, sausage bought in a store. I used raw sausages to grill them and appear - are white.
While this is all cooked, chops an onion (or two), a few cloves of garlic, which passeruem on vegetable oil. Together with them, I fry in a frying pan a piece of smoked bacon (pork meat) - at least in Poland, something present in the soup.
Cooked sausages are taken out and cut circles. You can leave them whole, but they will not be comfortable there. In Zurek usually added to the potatoes, cut into cubes (Polish cook it separately, but we do the lazy option). Once it becomes soft, pouring Jour (as recommended - a glass-half). The whole thing salt, flavored with spices (in the first place - marjoram), the contents of the frying pan. The soup is brought to a boil.
On the table Jour served with sour cream and half a boiled egg.
Try it - you will certainly enjoy it! My home umyali per day - and ate for breakfast and lunch, and dinner.
And though the cooking process in the Russian context rather long and laborious (sourdough should roam at least 4-5 days), from time to time you will want to feel again finish in Poland. Some places this dish is not only Polish but also Belarusian roots, I dare to disagree - in Belarusian villages such Jour not boil. More soup and borscht.
The main highlight of this soup - the use of starter cultures on the basis of rye flour, which is also called zhurom. After his return from Poland, I learned that it is sold in the Polish stores. Would know before - certainly would have brought a bottle. And so had all home prosherstit cookbooks and online resources. In general, Zurek, which I am proposing - a rallying option. But the taste seems to be that.
Preparation of starter
The easiest option (from the cookbook of the Soviet era): a glass of rye flour mixed with a glass of warm boiled water, after adding two more glasses of water. But I added another slice of rye bread, dry (such as "Borodino") and a couple cloves of garlic. Some offer added to ferment bay leaf and peas pepper. Not to add, everything turned out without it. Then a bowl of sourdough served with gauze and put in a warm place for 4-10 days. Mash to acquire a characteristic sour smell. Sometimes it even appears on the surface of the mold, which should be immediately removed. I was not like this. When flour and water turn sour (as you'll notice it immediately), to leaven sieve and pour into a jar, in which the Jour excellent idle for months. In the preparation of a soup takes about a cup and a half.
Somewhere I have met the description of a simplified starter - with the addition of vinegar and so on. But, first, it would no longer be Zurek. And secondly, we are not looking for simple ways.
Soup
Some recommend cooking it on the meat broth, but for me it is without this turns bold. Therefore, we boil water, put back the carrot, at the request of roots, and - here it sparkle Jura - white sausage. Ideally, it should do by yourself, but obviously it is too complicated a task. Therefore, sausage bought in a store. I used raw sausages to grill them and appear - are white.
While this is all cooked, chops an onion (or two), a few cloves of garlic, which passeruem on vegetable oil. Together with them, I fry in a frying pan a piece of smoked bacon (pork meat) - at least in Poland, something present in the soup.
Cooked sausages are taken out and cut circles. You can leave them whole, but they will not be comfortable there. In Zurek usually added to the potatoes, cut into cubes (Polish cook it separately, but we do the lazy option). Once it becomes soft, pouring Jour (as recommended - a glass-half). The whole thing salt, flavored with spices (in the first place - marjoram), the contents of the frying pan. The soup is brought to a boil.
On the table Jour served with sour cream and half a boiled egg.
Try it - you will certainly enjoy it! My home umyali per day - and ate for breakfast and lunch, and dinner.
