Zurek Slaski – Recipe

This is a recipe given following my post In Search of the Holly Zurek.

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Ingredients: (8 servings)

7 medium size potatoes

2 medium size onions

2 garlic cloves

1 cup of dried marjoram

2 spoons of sugar

3 spoons of chicken soup powder

2 bay leaves

1 spoon English pepper

Salt according to taste

1 pack sour cream

About 100 g. flour

1 bottle of rye sourdough – a starter for Zurek Slaski, sold in Polish shops (ZAKWAS DO ZURKU SLASKIEGO)

Optional:

4 Polish white sausages – KIELBASA BIALA (Also available at Polish shops)

8 Hard boiled eggs

Crème Fraiche

Method of preparation:

1. Chop onion, smash garlic.
2. In a big pot, put water, chopped onion, smashed garlic, marjoram, English pepper and bay leaves. Cover pot, bring to boil, reduce heat, and let simmer for an hour.
3. Chop potatoes in 1 cm cubes. In a different pot, boil potatoes untill they’re soft and put them aside.
4. Boil the eggs for 15 minutes, then lay in cold water for 5 minutes and take them out (this is the best way to get them to peel).
5. After the soup has cooked for an hour, add chicken soup powder. Correct seasoning: add salt, pepper if needed.
6. In a bowl, mix sour cream and half a cup of water. Add flour spoon by spoon till the mixture is homogeneous. For better results, use a whisk or add the flour through a sieve.



7. Add the mixture to the boiling soup. Stir well in order to melt or squash any lumps of flour.
8. Add sugar and potatoes.
9. Add sausages (chopped or whole) and cook for another 10 minutes.
10. In the serving bowls, put the eggs (peeled and cut in half). Pour the very hot soup on top and serve.

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