Żurek is an old Polish sourdough soup made of rye flour, fermented for several days in a stone pot. Easter sour rye soup is usually served in bread, with potatoes and white sausage. Check what nutritional values ​​are in sour rye soup, how many calories it provides and what is the difference between sour rye soup and white borscht.

Contents:

  1. Żurek - sourdough for sour rye soup
  2. Sour rye soup - calories, nutritional values ​​
  3. Żurek - how to eat sour rye soup?
  4. Żurek - post
  5. Żurek and white borscht

Żurekis an old Polish sourdough soup made of bread or flour. Żur is one of the oldest dishes in the Slavic region. The name "sour soup" comes from the German word Sauer, which means sour, pickled, acidified. This term was adopted throughout Poland around the 15th century. The word "sour rye" was then used to describe acidified flour .¹ Żurek was prepared from acidified wholemeal rye flour and local products.

The sourdough was made at home from local rye flour with the addition of a crust of wholemeal bread, put in a warm place, covered for a minimum of 1 week, to ensilage. This homemade sourdough should have a pleasant, very sour taste.

Then the stock of the bones was cooked, to which the peeled potatoes and onions were added, and then, in batches, the leaven. Herbs grown in the home garden were added to the specific taste, incl. marjoram, added to the sour rye soup during cooking .¹ Żur is sometimes also whitened with milk or cream (Lenten sour cream).

It is worth knowing that sour soup from various regions of Poland has been entered into the register of traditional products and dishes kept by the Ministry of Agriculture. The recipes differ a bit, but the basis of this old Polish soup is always leaven, which gives it its characteristic sour taste and aroma.

Check the values ​​of other Easter dishes:

  • White sausage
  • Roasted ham
  • Easter mazurka

Żurek - sourdough for sour rye soup

Currently, sourdough can be bought ready-made, but it's better to make it yourself. You need a stoneware pot, the so-called crane (possibly it can be replaced with a glass jar). In Silesia, famous for its delicious sour rye soup, this dish is called sour rye soup.

Leaven can be made in reserve or only for the current consumption. But it's worth knowing that the longer it stands, the more sour it is.Those who do not like garlic can take it out of the maturing leaven, e.g. after two days. A heel of stale wholemeal put into the pot will speed up the fermentation process.

We pour the ready-made leaven into bottles after 5-6 days at the most, then it has a characteristic aroma and sour taste. If the leaven is made up as a spare, keep it cool, but not longer than two weeks.

Sour rye soup - calories, nutritional values ​​

American scientists have calculated that eating soup makes us eat 20 percent for the entire dinner. less calories. This is not justified in the case of sour rye soup - with a solid portion of sausage and a hard-boiled egg, it is a full-fledged and quite caloric dinner dish.

Sour rye soup has little fiber compared to other soups that are rich in vegetables. On the other hand, it is rich in carbohydrates, and this is due to the wholemeal rye flour, which is used to make leaven. It contains a lot of valuable protein (more than wheat flour), it contains more minerals - potassium, calcium, zinc, copper, manganese. It is also rich in vitamin E, vitamin B1, vitamin B2 and vitamin PP.

A serving of pure sour rye soup is approximately 50 kcal, with sausage and egg - 350 kcal.

Żurek - how to eat sour rye soup?

Sour rye soup is eaten with potatoes, but do not cook them in the soup, but separately, because they will not soften in an acidic environment. Sliced ​​sausage is put into the soup, and hard-boiled eggs divided into quarters are also great. Instead of chicken, you can add quail. Żurek is served in deep plates or in soup rams.

Once upon a timeżurekwas food for the poor who ate this soup for breakfast, even every day. It was usually pure sour rye soup, most often seasoned with garlic, dried mushrooms or grated horseradish. It was served with potatoes or with bread. In the "richer" version, milk or eggs were added. But sour rye soup also has a non-postponed variant. It is cooked using meat, smoked meat, raw white sausage, and served with a hard-boiled egg. This is the soup that has been reigning on the Easter table for years. The very name "Żur" comes from the German adjective sauer, meaning sour, pickled, acidified. This term was adopted in Poland in the 15th century.

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Żurek a post

In Lent, sour rye soup was the staple food. In some regions, it is still customary to scald the sauerkraut pot with boiling water on the Tuesday before Ash Wednesday to get rid of any traces of fat. The custom of organizing a symbolic funeral of sour rye and herring on Easter Saturday has also survived to this day. Its participants carry a herring hanged on a branch, and one of the novices, unfamiliar with this custom, carries an old pot filled with sour soup on his head. Behind him is a person with a shovel. However, instead of making a hole to "bury" the soup with it, at some point it hits the pot, and the crane immediately pours the carrier, to the delight of the participants of this game.

Important

Zurek and white borscht

Often the names "sour rye soup" and "white borscht" are used interchangeably. Sometimes the leaven itself is called white borscht, and the soup made on it is called sour rye soup. Some argue that sour rye soup is made with rye flour, while white borscht is made with wheat. Others believe that sour rye soup is a lenten soup, served with potatoes or a hard-boiled egg, while white borscht is boiled in bacon broth and served with sausage.

How to make sourdough for sour soup?

Ingredients• 10 grams of wholemeal rye flour • heel of wholemeal bread • 2 cloves of garlic • 3-4 glasses of water

Mix the flour with 1/2 liter of boiled lukewarm water, add the garlic and a slice of bread. Set aside in a warm place for 4-5 days. If a sheepskin coat forms on the surface, remove it with a skimmer. Pour the finished acid into a bottle, close it tightly, store in the refrigerator. Option 2: You can mix the flour half and half with rye bran, brew it with boiling water (pour enough to make a dough), and when it cools down, add the remaining warm water.

How to make Christmas soup?

Ingredients• 1/2 liter of leaven • 30 grams of smoked ribs • soup vegetables • 1/2 cup of cream • clove of garlic • tablespoon of grated horseradish • onion • 30 grams of white sausage • 4 eggs • peppercorns • allspice • bay leaf • marjoram • s alt

The consistency of the sour rye soup is thicker or thinner, depending on the amount of added water and the leaven. The same is with acidity. You can add cheese, mushrooms, cold cuts and eggs to the sour soup depending on your preferences.

Boil the ribs and soup vegetables, adding the chopped onion, bay leaf, a few peppercorns and the herb. At the end, put the sliced ​​sausage. Filter the broth, slowly pour in the leaven, trying to make sure the soup is quite sour. Cook together for a few minutes. Separately, rub the garlic with s alt, add cream, horseradish, mix, add to the soup, heat it up. Season to taste with s alt and pepper andmarjoram. Serve with sliced ​​eggs and sausage.

How to make a fasting crane?

Ingredients• 4 dried mushrooms • 2 onions • 2 tablespoons of olive oil • 1/2 l of leaven • 4 hard-boiled eggs • bay leaf • allspice • s alt, pepper

Soak the mushrooms and boil them in the same water. Peel the onions, chop them, put them in a saucepan and lightly brown in the olive oil. Pour a liter of water, add bay leaf, herb, a little s alt and pepper, cook for 5 minutes. Add the mushroom broth, mushrooms cut into strips, leaven, bring to a boil. Serve with quartered eggs.

Żurek or white borscht? [TOWIDEO]

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