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Traditional Polish soup
- 1,5 l boiled and then cooled water
- ¾ cup white rye flour -
- ¼ cup whole wheat rye flour - (if you don't have whole wheat, just take 1 cup of white)
- 5 garlic cloves
- 1 slice of whole wheat bread
- laska (raw white sausage) - it's a Polish fresh sausage (do not eat it raw!) seasoned and prepared for boiling, for a 2 liter soup use two to three pieces (in Polish "laska" - it's also means a girl),
- 1 round or straight piece smoked sausage
- potatoes - peeled and in 2-3 cm pieces (do not use a ruler, please)
- 1 garlic head, split into cloves and peeled
- 1 handful of marjoram
- First you need to ferment the flour (make "zakwas"). The ingredients are for 1,5 liter jug of zakwas.
- It's really a lot (for a huge party - 5 or more liters of soup) so ½ of ingredients will be enough for the first time.
- Take a stone pot or glass jug (no metal!) with capacity more than 1,5 l (the "zakwas" will ferment and will need space).
- Add flour and half of water, stir it thoroughly to avoid clots.
- Add rest of water.
- Peel the garlic, you may cut in in half, but do not chop.
- Add a slice of bread, make certain than bread is totally under water.
- Cover with dishcloth just to avoid anything to land in it but not to cut the air access and leave it in the cool place for a few (3-5) days.
- If you don't have a cool (not cold!) place, you can put the jug a basin with warm water (and refill it regularly).
- Every now and then check, if bread is under water - it may mold easily (if it's moldy - throw it out and start over with fresh ingredients).
- Now there's a trick - it's no easy way to judge if it's ready.
- The fluid should be opaque, not moldy in any case, greyish in color and smell nice (yes, it's subjective).
- There may be some bubbles.
- If you don't want to make the żurek right now, put zakwas to the fridge.
Now for the soup Edit
- Cover the white sausages with water and boil.
- Cut smoked sausage in four the long way and then in thin slices.
- Add to already boiled white sausages.
- After 5 minutes of boiling, add potatoes, pressed garlic and marjoram (you may add some salt, but sausages are salty).
- Boiling, boiling and when potatoes are soft, add zakwas (but not all - add a part and taste, if it's not too sour, add more).
- You can add some butter, salt or more garlic to taste.
- Best on the next day (after you cool it down and boil again).
- the longer zakwas ferments, the more sour it will get (no exaggeration - after a week of fermenting it may be inedible).
- you can add hard boiled eggs on the plate, garnish with parsley -- add some more marjoram and pepper.
- if zakwas are not sour enough, some addition of fresh lemon juice will do.