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True Polish Zurek!



pdmokryThreads: 4
Posts: 12
Joined: Oct 21, 07 		Edited by: pdmokry   Oct 21, 07, 19:50 /  #
Im was looking for the recipes of a few things. I have tryed and tryed to get my mom to write down some things and amounts of whatever when she cooks. But like you hear from every true cook its all done by the eye and by tasten' it.She knows a lot of super yummy dishes. I am in need of a few things to expand and refresh her cooking history.

My dad , who i no longer have contact with, alwas made his own pickels, smoked kielbasa, zurek base, and even vodka.

I was wondering if any of you know how to make The true Polish Zurek??? My dad used to did it himself here in dallas. They keep jacking up the prices on the stuff sold at the polish market. Its like $5 for one bottle. In poland its like 1 zl a bottle. Big differance.

I started to make little videos of my mama doing the steps of some of the comman dishes. I will post them up very soon so people can start making real food ;) .
helloThreads: 37
Posts: 1,104
Joined: Dec 5, 06 		  Oct 22, 07, 10:53 /  #
I like zurek with hard-boiled eggs and horseradish.
rafikThreads: 21
Posts: 740
Joined: Jun 22, 06 		  Oct 22, 07, 10:54 /  #
hi.you can easily find information about how to make polish zurek on the internet.here is one of the links: http://www.gotowanie.wkl.pl/przepis12342.html
pdmokryThreads: 4
Posts: 12
Joined: Oct 21, 07 		  Oct 22, 07, 13:14 /  #
I am not looking for the ingrediants of the soup itself. I am wanting to make my own base or flavoring that you ferment in bottles. I know people make it all over poland themselves and sell it in the markets. What is the flour called and where can i get it.
HAL9009Threads: 2
Posts: 329
Joined: Mar 13, 07 		  Oct 25, 07, 15:17 /  #
Quoting: hello
I like zurek with hard-boiled eggs and horseradish.

mmm, I like this too.
A Polish friend made it for me. Hard boiled eggs in a soup is, not a common dish in Ireland, so it was novel.
rafikThreads: 21
Posts: 740
Joined: Jun 22, 06 		  Oct 25, 07, 15:34 /  #
Quoting: pdmokry
I am wanting to make my own base or flavoring that you ferment in bottles.

in your profile you said that you can speak polish. click on the link and you'll find everyhing there.this base is called zakwas :
ingredients:
Zakwas żurku:
- mąka żytnia - 6 łyżek stołowych
- czosnek - 2 ząbki średniej wielkości
- przestudzona woda gotowana

and preparation:

Zakwas żurku:
Na kilka dni przed planowanym gotowaniem żuru należy przygotować zakwas-podstawowy składnik żurku.Do glinianego garnka 3/4 litrowego, a w przypadku jego braku do szklanego słoika wsypać 6 łyżek mąki żytniej (mąki na żurek). Drobno pokroić obrane dwa średniej wielkości ząbki czosnku, dodać do garnka (słoika). Całośc zalać przegotowaną i ostudzoną wodą w ilości która po dokładnym wymieszaniu (aby nie pozostawić grudek) pozwoli uzyskać mieszanię średniej gęstości. Garnek przykryć ściereczką i pozostawić w ciepłym pomieszczeniu, lub w pobliżu źródła ciepła (pieca) na kilka dni. W zależności od panującej temperatury po kilku dniach zaczyn winien sie zakisić.
Można pominąć przygotowanie zakwasu na żurek kupując gotowy w sklepie.
Należy jednak zwrócic uwagę aby zakwas nie był zbyt kwaśny ponieważ uzyska się zbyt ostry (kwaśny) smak żurku.
pdmokryThreads: 4
Posts: 12
Joined: Oct 21, 07 		  Oct 25, 07, 17:16 /  #
Thanks!!!
sweetieThreads: -
Posts: 4
Joined: Nov 3, 07 		  Nov 4, 07, 01:49 /  #
zurek's good.
PatrysThreads: -
Posts: 3
Joined: Nov 2, 07 		  Nov 5, 07, 13:54 /  #
It's my favourite soup :D

Love it!
ingaThreads: 1
Posts: 1
Joined: Sep 22, 08 		  Sep 22, 08, 19:56 /  #
Hello pdmokry,

I have just joined this web-site and noticed your interest in zurek. I am writing a book about soups from all around the world and instead of just getting recipes off the internet i would like to have "real" people share their soup recipes. Would you be interested in sharing your zurek recipe? I would be very grateful.
plk123Threads: 30
Posts: 6,412
Joined: Aug 29, 07  Pictures: 2 		  Sep 22, 08, 22:52 /  #
there is at least another thread here somewhere already. but rafik has you covered if you understand polski.
tzarkThreads: -
Posts: 19
Joined: Sep 29, 08 		  Sep 29, 08, 17:23 /  #
I had zurek when i visited in july, it wasn't too bad..until you know whats in it, then its gross.
pulykamell   Oct 8, 08, 01:59 /  #
Why is it gross? If you like sourdough bread, lambics, or natural fermented pickles, it's exactly the same concept.
pulykamell   Oct 8, 08, 02:02 /  #
Anyhow, here's how I make the zakwas:

1 cup rye flour
1/2 cup oat flakes
2-3 cups boiled water that has been cooled to room temperature
2 garlic cloves cut into slices

Usually, you add the crusts of two slices of Polish rye bread to this. Instead, I add a tablespoon of sourdough starter. Mix all into a non-reactive container (glass or stoneware). Leave in warm place for 2-5 days, depending on how sour you want it.
sapphireThreads: 28
Posts: 1,418
Joined: Dec 7, 06 		  May 13, 09, 11:37 /  #
I have recently developed an addiction to Zurek and want to make my own (not from packet mix). Does anyone know where I can buy the Zurek liquid or rye flour in the UK? Also what is the herb that is commonly floating on top of it..Marjoram maybe??
SeanusThreads: 22
Posts: 30,158
Joined: Dec 25, 07 		  May 13, 09, 16:55 /  #
Żurek z jajkiem is a Silesian speciality. It can be quite oily, depending on who makes it. It would translate as sour rye soup with eggs.

I've never tried the stuff from the yoghurt-style cartons but I don't know if I really want to.
Polonius3Threads: 1,005
Posts: 4,835
Joined: Apr 11, 08 		  May 17, 09, 11:03 /  #
I've noticed that Polish cooks in Poland and Polonia often cheat and sour their żurek and biały barszcz with a little citric acid crystals (kwasek cytrynowy). Of course, if they maek their own soup base, then that's still better than using the instant packet soups which are now quite widespread in Poland. These are avialable in Polish delis across America as well.
mafketisThreads: 17
Posts: 1,880
Joined: Mar 31, 08 		  May 17, 09, 11:15 /  #
IME in Poland people buy already soured żurek starter sold in bottles.

The process seems to have been commercialized but I remember it used to be sold in old unsealed vinegar bottles. The bottles weren't displayed (leading me to think it wasn't entirely legal) but any vegetable seller had them.
Polonius3Threads: 1,005
Posts: 4,835
Joined: Apr 11, 08 		  May 17, 09, 11:52 /  #
http://www.polana.com/category/Polish_Condiments

Polana of Chicago charges only $3.70 a bottle.
sapphireThreads: 28
Posts: 1,418
Joined: Dec 7, 06 		  Jun 8, 09, 14:25 /  #
I bought some of that bottled stuff and I put about half the jar in mixed with water, but it tasted disgusting. I decided to add a bit of vegetable stock to it, which made it better, but was wondering if I should have added cream or maybe a bit of milk?
fred_chopin   Jun 8, 09, 19:10 /  #
sapphire:
vegetable stock to it, which made it better, but was wondering if I should have added cream or maybe a bit of milk?

We use mostly veggie / chicken stock (or a mix thereof) and scoop in some sour cream (the really fatty stuff 14%+ mixed with some flour) and Bob's your uncle.
sapphireThreads: 28
Posts: 1,418
Joined: Dec 7, 06 		  Jun 8, 09, 19:12 /  #
Thanks Fred chopin. I will try the soured cream next time. Smacnego
fred_chopin   Jun 8, 09, 19:13 /  #
sapphire:
Thanks Fred

No Problem!

What else did you put in it?
sapphireThreads: 28
Posts: 1,418
Joined: Dec 7, 06 		Edited by: sapphire   Jun 8, 09, 19:15 /  #
kielbasa, potatoes and marjoram.and egg
fred_chopin   Jun 8, 09, 19:16 /  #
All good stuff. Try some hard boiled eggs and a little mushroom. MMMM.
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