";s:4:"text";s:1311:" In a large mixing bowl, combine the oats with the two cups of warm water. Try POLISH SOUR RYE SOUP (Zurek Polski) from Food.com. 1. The soup was meat-free and therefore very fitting for those days of religious fasting (including Lent). Preparation. If you follow a gluten-free diet, swap Sour Rye Starter for a Buckwheat Starter. Put them into a …
It's typical of the "sour" soups beloved by many Eastern Europeans. Add in the standard soup veggies, herbs and spices, white sausage, and hard boiled egg for garnish and you have Zurek. I hope to try a vegan Żurek recipe very soon. Sour Rye soup or Zurek – is a very popular Polish soup, unlike anything else I know. The base for the soup is water that has soured with rye flour, so if you’re making it from scratch, you need to start days in advance. This recipe for Polish ryemeal soup with sausage, known as żurek (ZHOO-rrek), is from chef Marek (Mark) Widomski, founder, and director of the Culinary Institute in Cracow, Poland. Recipe part 2 – zurek soup: Wash, peel and cut 2 medium sized onions and wloszczyzna (1 carrot, half of a parsley, quarter of a leek, and small piece of a raw celery root). Let the mixture stand until it sours, at least 24 hours. - 14161