Video Recipe
Enjoy a taste of Poland with our easy recipe for traditional Easter soup, Zurek. Simple to make and bursting with flavor, it's a delightful addition to any holiday meal.
Traditional Easter soup from Poland: Zurek step-by-step recipe:
Ingredients:
A half a kilo of pork rib
300 grams of smoked sausage
1 medium-sized carrot
1 parsley root
1 leek stalk
3 cloves of garlic
3 onions
30 grams of dried mushrooms
150 grams of smoked brisket
Eggs - 1 egg per portion
500ml of the bread broth (precooked base for zurek)
A couple of bay leaves, a few peas of black pepper
Frying oil
1,5 teaspoon of marjoram
Salt and pepper
Step 1
Coarsely chop half a kilo of pork ribs (approx. 4 pieces).
You will also need to cut 150 grams of smoked sausage into large chunks (2-5cm long).
Step 2
Cut 1 medium carrot, 1 parsley root 1 leek stalk into 3-4 pieces. Cut half of the celery root into large cubes. Put all the ingredients in a saucepan, add 3 cloves of garlic.
Step 3
Cut 1 onion in half and add to the pot. To make the soup more flavourful, you can use the classic flyhack of this recipe. We advise burning the onions on both sides with a gas burner - this will give the onions a distinctive "smoky" flavour.
Step 4
The next ingredient is dried mushrooms. You can take any you like. Add 30 grams of dried mushrooms to the pot.
The base for the soup is ready! Add a couple of bay leaves, a few peas of black pepper and half a teaspoon of marjoram for flavour and aroma. Season with salt and freshly ground pepper to taste.
Fill everything with water - it should cover all the ingredients completely. Cook over medium heat for 1 hour, stirring occasionally.
Step 5
While the soup is cooking, cut 150 grams of smoked brisket into strips and 150 grams of smoked sausage into slices. Finely chop 2 medium sized onions.
Pour frying oil into a frying pan and fry all the ingredients for 7 minutes.
Step 6
Boil the hard-boiled eggs - you will need one egg for each bowl of soup.
Step 7
Back to the soup base! Remove the pot from the heat and drain the stock into a saucepan, and put the meat and vegetables in a separate container.
Step 8
Place the contents of the pan (with the onion, sausage and brisket) into the stock. Pour 500ml of the bread broth starter into the resulting mixture. Leave on the hob over a medium heat for 5 minutes.
Step 9
While the soup is cooking, take a plate of cooked vegetables and ribs. Finely chop the carrots and separate the meat from the ribs. Add to the contents of the pot, salt and pepper, add a teaspoon of marjoram. Cook for another 5 minutes.
Traditional soup from Poland is ready! Pour into plates, add a halved hard-boiled egg.
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