Polish Irish Borsch Zurek Soup Recipes

POLISH SOUR RYE SOUP: ZUREK

Steps:

• Heat up the bouillon in a large pot.
• Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
• Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
• Once you take it from the gas, add sour cream, salt and optionally pepper.
• Serve with half or quarter of boiled egg on top, and bread.

POLISH-IRISH BORSCH ZUREK SOUP

Steps:

• Peel and cube potatoes in medium to smaller size cubes; boil until they are about halfway done (check by slicing knife through a cube...should be hard to do). Drain.
• Fill pot with fresh water (about 6 cups); add chopped carrots (chop them to the size you like them in your soups) and chopped leek. Drop in the bay leaf. Bring to a light boil, then lower to a simmer.
• Chop sausages into bites you are comfortable with. Be careful when chopping the bangers because they are so tender. Slice them carefully. Add sausages to pot. Simmer for about 10 minutes.
• While soup is simmering, boil your eggs in a separate pot. Boil them to your liking... soft or hard tastes well with the soup! After your eggs are done, just put them to the side to cool.
• In a bowl, empty out the soup mix packets. I use two to give a mild - to - robust borsch flavor. Use 3 packets if you want a robust, out-of-this-world borsch flavor! To the bowl, add 3 ladles of your hot soup, and 1 cup of milk. Whisk together the hot soup and the mix until it is all combined and creamy. Pour mixture into soup pot. Simmer for about 10 more minutes. Chop parsley and sprinkle it on top of soup. Turn off heat and let soup rest on burner.
• At this time, peel eggs and chop them up into your soup bowls. Add horseradish (however much you like; I love lots!). Pour hot soup into the bowls and serve immediately. This is very good with bread and butter on the side. Enjoy!