Joan making Żurek Staropolski soup.
I was in the living room listening to Andres Segovia.............but I washed the dishes afterwards. I am now the official American dishwasher for Joan. She does most of the cooking and I do all dishes. This seems fair!
Joan robiąca Żurek Staropolski zupę.
Byłem w pokoju mieszkalnym słuchającym Andresa Segovia.............buta umyłem naczynia później. Jestem teraz oficjalną amerykańską zmywarką dla Joan. Ona robi najwięcej z gotowania i robię wszystkie naczynia. To wydaje się pięknym!
When I was in Poland this summer I ate Zurek a number of times and just loved it.Could you get Joan to explain how she goes about making it?
ReplyDeleteI saw in one recipe that you must add some sour rye bread. Could you explain better what type of rye bread that would be. I don't have such a big choice of rye breads here in Oregon like you would have in Poland or Chicago.
--Carol
Hi Carol,
ReplyDeleteThanks to Rob Strybel, from Warsaw, I was able to make my first attempt at Zurek Staropolski. The receipe he gave was...
1 bolete of mushrooms soaked in 1 cup of water for several hours, then diced and set aside in mushroom liquid...
or 1/8 to 1/4 of a mushroom buillion cube and some garlic powder.
In a soup pot combine 4 cups of water. 3/4-1 cup of diced slab bacon and smoked sausage.
1 bay leaf, 1 quartered onion and cook covered at low boil for an hour.
Add the mushrooms and liquid, 1-1.5 cups of Zurek (available in Polish deli's) and 1 Tbl. of flour dissolved in 1/2 cup of water and simmer several minutes longer.
Add 1 bud crushed garlic, if not already added garlic powder, season with salt, pepper and marjoram. Serve over sliced hard-boiled eggs with rye bread.
This was the first time I made it and it was good but I will change it a little bit. It needed to be more spicy. So I will add more garlic and onions and more marjoram. Also it didn't thicken very well so I will add 2 T. of flour and it asked for 1/8 to 1/4 of a mushroom bouillon cube but I'm going to put in 1 bouillon cube. I'm going to experiment with this recipe until I get it the way I tasted it in a restaurant here. Very tasty soup and filling. Happy cooking. Joan