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Polish recipes: White borscht – Żurek (video included)Cooking with Ambassadors
3 Feb 2014 Beata Balogová Cooking
Soup: 2l of broth made with smoked meats (for example boiled lean smoked bacon or sausage), previously made sourdough, 1 bay leaf, 1 clove of garlic, 2-3 allspice grains, 2 tbsp of freshly grated horseradish, 3 tbsp of thick sour cream (18% fat), 1 spoonful of marjoram, salt, pepper, hard-boiled eggs when ready to be served.
Preparation: Pour wheat flour into a clay pot. Add pressed garlic and pour over warm water. Mix it with enough water to form a slurry. Leave for about 4-5 days in a warm, sunny place. (The sourdough can be poured into jars and stored for up to a month). Add sourdough to the broth made with bacon (add to taste, for the desired level of acidity). Add bay leaf, crushed garlic clove, allspice, horseradish and diced white sausage, and boil. Remove from heat and pour the cream, distributed in several spoons. Mix and season to taste with salt and marjoram. Cook until the soup gives off an intense aroma. Serve beets with slices of sausage; you can also add a hard-boiled egg.
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