Making my way through the cookbooks I received for Christmas, the next cookbook up is a Polish cookbook. I received it from Malwina, who I work with, and who happens to be from Poland. I had never made (at least unaware if I’d made) Polish food before so I was excited to make this next recipe.
The recipe came from Authentic Polish Cooking.
The recipe I had tagged was for Sour Rye Soup or Zurek. One of the ingredients I tried to source was rye flour. I was unable to find any so Malwina was nice enough to pick up a concentrate soured rye flour at a Polish grocer she goes to.
If I was making it from scratch I would have had to boil water, then let it cool a few minutes before mixing in rye flour. Then I would have had to keep it in a glass jar covered with a cloth in a warm place for 3-5 days.
To start to make the soup I had to first make a broth. I put carrots, onion, celery, leek, several stalks of parsley and chopped bacon in pot with water and brought it to a boil.
Once boiling I reduced to simmer for 40 minutes. Then I strained the broth.
I whisked the soured rye concentrate and some all purpose flour into the broth. I seasoned with salt.
I then stirred in some slices of kielbasa and slices of garlic. Let that warm through and poured the soup into a bowl with a hard boiled egg.
The Verdict: Wow, I liked this soup more than I was expecting. It was really comforting actually. And it was pretty easy to execute (with the addition of the soured rye concentrate). This recipe will surely come out again in fall/winter (although I don’t want to think that far ahead yet!). My only negative is the recipe itself was pretty vague. It left a lot between the lines. A novice cook would have difficulties since the instructions are not spelled out each step. But someone with a bit more cooking experience shouldn’t have much problem understanding and do the necessary steps to execute this one.