“Żurek” – Sour Rye Soup with White Sausage and Pickled Eggs.
120 ml. wholemeal rye flour,
240 ml. room-temperature, but previously boiled water,
2 cloves of slightly crushed garlic,
2 bay leaves,
2-3 allspice berries.
Boil water and use it to rinse an interior of the glass or clay jar. Set aside to cool. Add wholemeal rye flour to the jar and pour water. Stir the mixture to form a uniform slurry. Add spices – 2 cloves of slightly crushed garlic, 2 bay leaves, 2-3 allspice berries.
Cover the jar with a piece of gauze or linen cloth. Do not close it with the lid, since the sour needs some fresh air. Set aside for about 3-5 days in a warm place and give it a stir just once a day. Let it mature and the sour will gain a distinct sour smell and taste.
Now, your sour is ready to be used for the soup. Store any leftover in the refrigerator, in a closed glass jar or bottle.
4 hardboiled eggs,
250ml of beetroot sour.
Peel the hardboiled eggs and place them into a large jar of beetroot sour.
Leave them for overnight (if you wish to have just the rim of purple color or for 3 days if you wish to get a full purple color of whites.
1 carrot, half of a parsley, a quarter of a leek, and a small piece of a raw celery root,
2 medium-sized onions,
2 garlic cloves,
5 allspice berries.
2 bay leaves,
1-2 juniper berries,
3 medium-sized potatoes,
2 teaspoons of horseradish,
240 rye sours,
250g of Polish raw sausage (white sausage),
100g of smoked pork belly,
2-3 teaspoons of marjoram,
4-5 tablespoons of sour cream (~18% fat),
Hardboiled, pickled eggs, Fresh Marjoram, Camelina Sativa oil.
Wash, peel and cut 2 medium sized onions and burn them on dry. Add at the end 1 teaspoon of Marjoram. It will allow realizing the aromatic oils of it.
And the smoked pork belly, 1 carrot, half of a parsley, a quarter of a leek, and small piece of a raw celery root. Put them into a large pot and cover with water. Add garlic (2 peeled cloves), 5 allspice berries, 2 bay leaves and, optionally, 1-2 juniper berries. Boil gently for about one hour, then drain the vegetables and save the broth.
In the meantime, wash, peel and dice 3 medium sized potatoes. Add them to stock and simmer until soft. Then blend it to the creamy consistency.
Now, add 250ml of rye sour to your vegetable broth (now without vegetables). Stir both ingredients and boil for about 5 minutes. Add the Horseradish to taste.
Cut Polish raw sausage (white sausage) into thick slices and fry it a bit in the frying pan.
To the soup add 2-3 teaspoons of marjoram, sausage slices.
Cook the soup until it gets an intense aroma of meat and herbs. Add salt and pepper to taste, then turn the heat off. Add 3-5 tablespoons of sour cream (~18% fat). Stir the soup, but do not boil it any longer.
Serve while still hot, with a cut in half hard-boiled, pickled eggs, fresh marjoram, and Camelina Sativa Oil.
My last Pop-Up was all about the Seafood.
Because, I had few questions how to make the soup, which been served with Riesling Kabinett, I decided to write this recipe.
You can fallow straight as it is, or (my recommendation) change it/twisted as much as you wish.
I never follow the recipes 😉
Spicy Tomatoes and Seafood Soup
200g of Peeled and Deveined King Prawns,
2 Squid Tubes,
400g of canned Pelati Tomatoes,
2 clove (European) Garlic,
1 small bunch of fresh Lovage,
50g of dried MUN Mushrooms,
3 whole balls of Allspice,
3 dried Bay Leaves,
3 Tbsp. of Olive Oil,
1 punnet of Cherry Tomatoes
4 dried corns of Pepperoncino,
Zest from one Lime,
4 tsp. Fresh Cream,
Salt, Pepper, Sugar (to taste)
1. Firstly, soak the MUN Mushrooms overnight (if you don’t have that much time, try as long as possible).
Prepare you vegetables: Peel the Shallots, Garlic and chop them finely.
Spoon 2 tbsp. olive oil into a deep heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion and garlic.
Reduce the heat to low and cook the vegetables until they’re soft (stir them often). Add the bunch of Lovage and Spices. After 2 min, add the canned tomatoes and pepperoncino. Increase the heat to medium again.
Strain the MUN Mushrooms and chopped them roughly. Add them to the tomatoes.
Simmer all about 15 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
Now, you need to blend it, so place it in to the food processor and make a purée (just save some MUN mushrooms for final garnish).
Then pressed through the fine strainer (use the metal spoon to do it).
Pour it to the soup pot and step the tomatoes’ base on the low heat.
Heat the heavy sauce pan to high heat. Place the squid tubes and fried them 1 min on both sides.
Cut the fried tubes in to rings.
Wash the pan and pre-heat again to fry the prawns as same as squids: 1 min on each side.
Add, fried seafood to the tomatoes’ base. Simmer for about 10 min. Your soup is almost ready.
Add salt, pepper and sugar to taste.
Pre-heat the oven 185°C, place the whole vine of tomatoes of baking tray, sprinkle them by Olive Oil and season with salt & pepper.
Roast them until the skins burst.