The sour flour for my Polish Easter Soup is now ready. Here you can read again how I did it.
After the fermentation process was finished, I let the liquid pass through a sieve and stored it in the refrigerator in a jar.
Now, I’m going on with the cooking of my Polish Easter Soup.
Zurek (Polish Easter Soup)
- 1.5 l chicken, beef or vegetable broth
- 500 ml sour flour (homemade or bought ready-to-use)
- 500 g of sausage (Polish kielbasa or a similar type of sausage)
- 2 cloves of garlic
- 2 tbsp. dried marjoram
- 1 tsp. horseradish (cream style)
- 100 ml sour cream
- 1 bay leaf
- 5 peppercorns
- 4 hard boiled eggs
- fresh bread
- some fresh marjoram
- In a pot bring broth to boil. Add bay leaf, peppercorns and the sausage in the broth and let it simmer for an additional 10 minutes.
- Stir in the sour flour and dried marjoram and let it simmer for another 20 minutes. Remove from heat.
- Take the sausage out of the soup and cut into slices. Stir in the sour cream and horseradish. Put the sliced sausage back in the soup.
- Peel the eggs and cut into halves or into cubes.
- Season the soup with salt. Remove the bay leaf.
- Serve zurek with the eggs and fresh bread. If you like you can also garnish the soup with fresh marjoram.
Tip: If you are preparing your own broth, you can slice the boiled carrot and add it to your zurek.
I wish you all a Happy Easter!