Joan making Żurek Staropolski soup.
I was in the living room listening to Andres Segovia.............but I washed the dishes afterwards. I am now the official American dishwasher for Joan. She does most of the cooking and I do all dishes. This seems fair!
Joan robiąca Żurek Staropolski zupę.
Byłem w pokoju mieszkalnym słuchającym Andresa Segovia.............buta umyłem naczynia później. Jestem teraz oficjalną amerykańską zmywarką dla Joan. Ona robi najwięcej z gotowania i robię wszystkie naczynia. To wydaje się pięknym!
2 comments:
When I was in Poland this summer I ate Zurek a number of times and just loved it.Could you get Joan to explain how she goes about making it?
I saw in one recipe that you must add some sour rye bread. Could you explain better what type of rye bread that would be. I don't have such a big choice of rye breads here in Oregon like you would have in Poland or Chicago.
--Carol
Hi Carol,
Thanks to Rob Strybel, from Warsaw, I was able to make my first attempt at Zurek Staropolski. The receipe he gave was...
1 bolete of mushrooms soaked in 1 cup of water for several hours, then diced and set aside in mushroom liquid...
or 1/8 to 1/4 of a mushroom buillion cube and some garlic powder.
In a soup pot combine 4 cups of water. 3/4-1 cup of diced slab bacon and smoked sausage.
1 bay leaf, 1 quartered onion and cook covered at low boil for an hour.
Add the mushrooms and liquid, 1-1.5 cups of Zurek (available in Polish deli's) and 1 Tbl. of flour dissolved in 1/2 cup of water and simmer several minutes longer.
Add 1 bud crushed garlic, if not already added garlic powder, season with salt, pepper and marjoram. Serve over sliced hard-boiled eggs with rye bread.
This was the first time I made it and it was good but I will change it a little bit. It needed to be more spicy. So I will add more garlic and onions and more marjoram. Also it didn't thicken very well so I will add 2 T. of flour and it asked for 1/8 to 1/4 of a mushroom bouillon cube but I'm going to put in 1 bouillon cube. I'm going to experiment with this recipe until I get it the way I tasted it in a restaurant here. Very tasty soup and filling. Happy cooking. Joan
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