Zhurek (Sour Bread Soup)

Typical for both Poland and Belarus, zhurek is a soup made of oats and dark bread. Cooks place the oats and bread mixture in a warm place for three days and then filter it before mixing it with meat, vegetables and garlic. The soup is then cooked low and slow.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the zakwas: Place all of the ingredients in a large storage jar (a 1-qt/960-ml size will do) with a hermetically sealing top (such as you would use for preserving fruit). Leave the jar in a warm place—on a windowsill or in a cupboard—for 4 to 5 days. Open the jar, remove any mold or green bits that might have accumulated on top, and strain. The remaining sour, fermented liquid is the zakwas. You will have about 2 cups/480 ml for the soup. Set aside.

Step 2

To make the soup: Place the sliced onion halves, carrot, parsnip, and celery root in a large saucepan with the water. Bring to a boil, lower the heat, and simmer, uncovered, for 40 minutes or so. Strain the broth and discard the vegetables.

Step 3

Meanwhile, in a soup pot, fry together the chopped onion, garlic, bacon, and sausage over medium-high heat until all are lightly browned. Add the strained vegetable broth, the bay leaf, allspice, marjoram, peppercorns, and horseradish. Bring to a boil, reduce the heat, and cook at a low boil for 20 minutes. Stir in the reserved zakwas and the cream. Raise the heat, and bring to a boil again. Remove the bay leaf and serve, preferably with crusty brown bread on the side.

↑Support creators by visiting their site 😊