Polish - Zurek (Sour Soup)

[Olga Drozd]

Polish - Zurek (Sour Soup)

Zurek (Pronounced Jhoo-rek), or zur for short is a sour Polish soup.This soup is flavoured with bacon and fermented rye juice called kwas, which gives the sour taste.  In some Polish restaurants, the soup will be served in an individual rye bread round that has been hollowed out, and you can eat the bread as well.  The Polish smoked bacon called for is known as szalona and can be bought in Polish delis.  You can also buy jarred kwas in some Polish delis.

FOR THE KWAS (FERMENTED RYE JUICE)

3 ounces (1/2 cup) wholemeal rye flour
2 1/2 cups boiling water
1/4 garlic clove, chopped

FOR THE SOUP:

6 cups vegetable broth
1/4 pound Polish szalona smoked bacon (preferably) OR slab bacon diced
1 cup finely chopped onion
4 ounces button (white) mushrooms, sliced
1 1/4 cups sour cream
1 large garlic clove finely chopped
4 teaspoons salt or more to taste
1 teaspoon freshly ground black pepper
1 pound boiling potatoes, peeled and diced
1/4 pound smoked kielbasa, diced
1 Tablespoon prepared horseradish (optional

To make the kwas: Several days before you plan to make the soup, place a large glass jar and its lid in a large pot, cover with water, bring to a boil over high heat, and boil for 5 minutes to sterilize the jar.  Remove the jar and lid from the pot using tongs; do not touch with your hands.  Add the rye flour to the jar and mix with a little of the boiling water to form a paste.  Let sit for 5 minutes, then add the remaining water and the garlic. Cover the top with a section of muslin or several fold of cheesecloth and use a rubber band or string to secure it around the mouth of the jar.  Let sit in a warm place to ferment for 4 to 5 days.  Strain and store in an airtight container for up to 2 weeks.

To make the soup.  In a large pot, bring the broth to a boil over high heat, then add the bacon and onion, reduce the heat to low, and simmer for 10 minutes.  Add the mushrooms, 1 3/4 cups of the reserved fermented rye juice, the sour cream, and the garlic.  Add the salt and pepper and simmer for 20 minutes.  Add the potatoes and kielbasa, increase the heat to medium so broth is bubbling gently, and cook until the potatoes are tender, about 45 minutes.  Stir in the horseradish, if using, and season with more salt and pepper, if desired.  Serve hot.  Makes 6 servings.