Discover the heartwarming flavors of Poland with our delightful recipe for Zurek Wielkanocny, a traditional Easter soup that will transport you straight to a festive Polish table! This creamy, tangy soup is not just a meal; it's a celebration of culture and heritage, perfect for family gatherings or a cozy dinner at home. With its rich blend of sausage, potatoes, and a unique sour rye starter, every spoonful offers a taste of tradition that will leave you craving more. Ready to impress your loved ones with a dish that’s as delicious as it is meaningful? Let’s dive into the world of Polish cuisine and create this unforgettable soup together!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Polish
Serves: 6 servings
Ingredients
- 4 cups water
- 1 cup sour rye starter (zakwas)
- 2 sausages (e.g., kielbasa), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, diced
- 1 bay leaf
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh dill for garnish
Instructions
- Begin by preparing your ingredients. Chop the onion, mince the garlic, and dice the potatoes into small cubes. Slice the sausages into rounds.
- In a large pot, bring 4 cups of water to a boil over medium heat. Once boiling, add the sliced sausages, chopped onion, minced garlic, and diced potatoes.
- Add the bay leaf to the pot and season with salt and pepper to taste. Reduce the heat to low and let the mixture simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the bay leaf from the pot. Stir in the sour rye starter (zakwas) and mix well to combine. Allow the soup to simmer for an additional 10 minutes.
- While the soup is simmering, prepare the heavy cream. In a small bowl, gently whisk the cream to lighten it. This will help it incorporate better into the soup.
- After the soup has simmered for 10 minutes, slowly add the heavy cream to the pot while stirring continuously. This will give the soup a rich and creamy texture.
- Continue to simmer the soup for another 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning with more salt and pepper if necessary.
- Once the soup is ready, remove it from the heat. Ladle the Zurek Wielkanocny into bowls and garnish with fresh dill for a burst of flavor and color.
- Serve hot and enjoy your delicious Polish Easter Soup with crusty bread or rye bread on the side.
Tips
- Sour Rye Starter: The key to authentic Zurek is the sour rye starter (zakwas). If you don't have it, you can make your own by fermenting rye flour and water for a few days, or you can look for it in specialty stores.
- Sausage Selection: While kielbasa is traditional, feel free to experiment with different types of sausage for varied flavors. Smoked sausage can add a delightful depth to the soup.
- Potato Texture: Cut your potatoes into small, even cubes to ensure they cook evenly and blend well with the other ingredients.
- Cream Incorporation: When adding the heavy cream, do it slowly while stirring to achieve a smooth and creamy consistency without curdling.
- Seasoning Balance: Taste your soup before serving and adjust the seasoning. A touch more salt or pepper can make a world of difference.
- Garnish for Freshness: Fresh dill not only adds a pop of color but also enhances the flavor profile of the soup. Don’t skip this step!
- Serving Suggestion: Pair your Zurek Wielkanocny with crusty bread or traditional rye bread for a complete and satisfying meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
