Żur with Smoked Brisket (Polish Sour Rye Soup)
A hearty Polish soup that satisfies your hunger and delights your taste buds!
LioVita
Recipe author
Żur with Smoked Brisket (Polish Sour Rye Soup)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
7 g
Fats 5 %
2 g
Carbohydrates 77 %
30 g
163 kcal
GI:
6
/
0
/
94
- Żur is a hearty soup that's hugely popular in Poland. The dish has Slavic roots and has been around for ages. Its defining feature is a sour rye or oat starter — that starter is what's actually called żur. Polish cooks take special pride in żur made with smoked brisket. I'd encourage you to try this recipe and taste a bit of Poland and old Slavic cooking! First, make the starter: stir rye or oat flour into water and leave it in a warm spot to ferment for 3–4 days. Now for the soup itself. Simmer a broth from the bones, brisket, and pre-cut vegetables, strain it, and stir the starter into the broth. Bring it to a boil, season with salt, and add the smoked brisket and garlic mashed with salt. (To recap: make a broth from the bones, vegetables, and smoked brisket; strain it, pour in the żur starter, bring to a boil, and salt to taste.) Żur is served cold with sour cream and half a hard-boiled egg. It's pleasantly sour, bracing, and filling, yet wholesome too, since the rye or oat starter is rich in vitamins and trace minerals. It's especially good in the summer heat. Rest assured your family will be back for seconds, so make plenty!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
- Beef bones - 105 kcal/100g
- Rye flour - 305 kcal/100g
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