Zurek (White Borscht)

Ingredients

• boil
  • 1.5 lb. of raw pork sausage
  • 8.5 cups of water
  • 2 large carrots
  • 1 parsnip
  • 1/2 celery root
  • 1 leek
  • 1/2 yellow onion
  • 4 garlic cloves
  • 3 dried mushrooms
  • 3 bay leaves
  • whole peppercorns
  • whole juniper berries
  • salt to taste
• mix

• 1 jar (approx 15 oz / 500g) of fermented rye flour starter (zakwas)

• simmer
  • 1 tbsp dried marjoram
  • 1 tbsp dried oregano
  • ground black pepper
• season
  • salt to taste
  • lemon juice to taste (optional)
• finishing (all optional)
  • 1 tbsp of horseradish
  • 4 slices of bacon
  • 3 tbsp of heavy cream
• serve (all optional)
  • paprika
  • hard boiled eggs
  • potatoes

Directions

1. Bring to boil first 13 ingredients. Cook for 30-35 minutes on medium heat.
2. Remove sausage, cool and slice it. Drain and reserve the liquid.
3. Place fermented rye stater (zakwas) in a large bowl. Gradually mix in the sausage/vegetable stock.
4. Return the mix to the pot and place on medium heat. Season to taste with salt, ground black pepper, dried marjoram and dried oregano. Return sliced sausage to the pot. Cook covered on low heat for about 10 minutes. Season to taste. (Salt, pepper, and possibly lemon juice.)
5. Some finishing ideas ideas (mix and match as desired): 1 tbsp of horseradish, 3 tbsp of heavy cream, 4 slices of bacon, fried and chopped.
6. Serve. Optionally sprinkle paprika on top, add hard boiled eggs, or serve with potatoes on the side.

References

• Mom

Ingredients

• simmer
  • white sausage ( < 1lb)
  • bay leaf
  • 4-5 black peppercorns
• mix
  • 1 jar (500 g) zakwas
• simmer
  • 0.5 small white/yellow onion peeled (but not chopped)
  • 1 tbsp dry marjoram leaves (not powder)
  • 1/4 tsp ground thyme
  • 1 or 2 cloves of garlic
• season
  • salt to taste
  • pepper to taste
  • lemon juice to taste (optional)
• finishing (all optional)
  • 1 tbsp of horseradish
  • 4 slices of bacon
  • 3 tbsp of heavy cream
• serve (all optional)
  • paprika
  • hard boiled eggs
  • potatoes

Directions

1. Cut each sausage link in half, put the sausages in 3 cups of water, Add one bay leaf and 4 or 5 whole black pepper corns. Bring to boil, reduce heat, cover, and simmer 10-12 min.
2. Turn off heat. Let stand for 5 min. Skim foam from the top. If there is a lot of fat on top of the water, then skim some of that too. (But leave some fat for flavor.)
3. Put zakwas into a bowl, gradually add sausage stock into the zakwas until you achieve a smooth liquid consistency (no lumps) then pour the liquid back into the sausage stock.
4. Bring the soup to boil and add onion, garlic, marjoram, and thyme. Cover and simmer for about 10 min. Season to taste. (Salt, pepper, and possibly lemon juice.) If the soup is too concentrated add water. If the soup will be stored, remove the onion, garlic, and bay leave.
5. Some finishing ideas ideas (mix and match as desired): 1 tbsp of horseradish, 3 tbsp of heavy cream, 4 slices of bacon, fried and chopped.
6. Serve. Optionally sprinkle paprika on top, add hard boiled eggs, or serve with potatoes on the side.

References

• Mom

Ingredients

• 1/2 cup / 115 g rye flour
• 1 or 2 crusts from rye bread (about 1 cup / 225 g total)
• 2 garlic cloves, minced
• 2 cups / 480 ml warm water

Directions

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

References

• White Barszcz Zurek (Sour Bread Soup)

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