Polish soup zhurek

Step-by-step cooking

1. Step 1:

   

   How to cook Polish soup zhurek? First of all, prepare the starter. It will be infused for three to five days. In stores, you can sometimes find ready-made starter culture on sale, but it will not be difficult for you to cook it at home yourself. It is the sourdough that makes the soup broth velvety and amazingly delicious.

2. Step 2:

   

   Place the pieces of rye bread in a clean jar.

3. Step 3:

   

   Add rye flour.

4. Step 4:

   

   Rinse and dry the garlic cloves. Use the handle of the knife to crush the unpeeled teeth.

5. Step 5:

   

   Send garlic, peppers and bay leaf to the jar.

6. Step 6:

   

   Pour in the cooled boiled water.

7. Step 7:

   

   Mix everything thoroughly.

8. Step 8:

   

   Cover the jar with gauze and leave in a warm place for about three to five days. In the original recipe, the starter was prepared for five days, it took me only three. The finished starter has a stunning rich aroma and sour taste.

9. Step 9:

   

   During the infusion process, mix the mixture in a jar every day with a clean spoon.

10. Step 10:

    

    Strain the finished dressing through a fine sieve. Leftovers of bread and spices can be disposed of, we won't need them anymore.

11. Step 11:

    

    The starter for Polish soup is ready. You can start cooking the beetle immediately, or remove the starter culture in the refrigerator for storage.

12. Step 12:

    

    Prepare all the necessary products for the soup. You can cook the soup on ready-made broth or on plain water. Boil the eggs.

14. Step 13:

    

    Pour water into the pot. In the original recipe, it was suggested to use a 4-liter saucepan for this amount of products, I prefer thicker soups, so I reduced the amount of water by 2 times. You focus on your taste preferences and pour as much water as you think is necessary. Send the white sausages into the water. Put on the stove on a moderate flame.

15. Step 14:

    

    At this time, cut the peeled onions into medium-sized cubes and fry in a small amount of vegetable oil until transparent.

16. Step 15:

    

    Send the onion to the sausages. Add the bay leaf, randomly chopped garlic and dry marjoram. Cook over medium heat for 10 to 15 minutes (look at the cooking time of white sausages on the package).

17. Step 16:

    

    Prepare the rest of the products. Cut the smoked sausage and brisket into small pieces. Fry until tender.

18. Step 17:

    

    Remove the finished sausages from the pan, cool and peel from the shell.

19. Step 18:

    

    Stir the starter to make it homogeneous. Pour it into a saucepan and mix again.

20. Step 19:

    

    Send the fried smoked sausage and brisket next. Cook for about 5-7 minutes.

21. Step 20:

    

    Add fresh sour cream to the soup and mix again. Add salt and pepper to the soup to taste. If foam has formed on the surface, then collect it with a tablespoon. Let the soup simmer for about a minute. Remove the pan from the stove and let it brew for a while.

22. Step 21:

    

    It remains to collect the bug. Cut the white sausages into arbitrary pieces. Send it to a deep dish.

23. Step 22:

    

    Pour some soup and add the egg, previously peeled and cut in half or into quarters.

24. Step 23:

    

    Sprinkle with fresh herbs. The amazing soup is ready, you can serve it!