Borscht - Zurek / Bialy barszcz recipe

"Mix the contents of the bottle with a small amount of water. Then add to 3 liters of the brew. Mixing until it boils."

Really simple.....anyone can do it. :)

ok K, i thought butelki was a small bottle....

No, Krysia knows what she's doing! :)

Thanks so much. I thought it was going to be pretty easy but I didn't want to wreck it.

smacznego!

Krysia says "Youre Welcome! No Problemo!" :)

butelki is a bottle...I misread it. It's my alien eyes playing tricks on me. I thought it said woreczka

Perfectly understandable......I can see how that could happen!

Merged:True Polish Zurek!

Im was looking for the recipes of a few things. I have tryed and tryed to get my mom to write down some things and amounts of whatever when she cooks. But like you hear from every true cook its all done by the eye and by tasten' it.She knows a lot of super yummy dishes. I am in need of a few things to expand and refresh her cooking history.

My dad , who i no longer have contact with, alwas made his own pickels, smoked kielbasa, zurek base, and even vodka.

I was wondering if any of you know how to make The true Polish Zurek??? My dad used to did it himself here in dallas. They keep jacking up the prices on the stuff sold at the polish market. Its like $5 for one bottle. In poland its like 1 zl a bottle. Big differance.

I started to make little videos of my mama doing the steps of some of the comman dishes. I will post them up very soon so people can start making real food ;) .

I like zurek with hard-boiled eggs and horseradish.

hi.you can easily find information about how to make polish zurek on the internet.here is one of the links: gotowanie.wkl.pl/przepis12342.html

I am not looking for the ingrediants of the soup itself. I am wanting to make my own base or flavoring that you ferment in bottles. I know people make it all over poland themselves and sell it in the markets. What is the flour called and where can i get it.

mmm, I like this too.
A Polish friend made it for me. Hard boiled eggs in a soup is, not a common dish in Ireland, so it was novel.

in your profile you said that you can speak polish. click on the link and you'll find everyhing there.this base is called zakwas :

ingredients:
Zakwas żurku:
- mąka żytnia - 6 łyżek stołowych
- czosnek - 2 ząbki średniej wielkości
- przestudzona woda gotowana

and preparation:

Zakwas żurku:
Na kilka dni przed planowanym gotowaniem żuru należy przygotować zakwas-podstawowy składnik żurku.Do glinianego garnka 3/4 litrowego, a w przypadku jego braku do szklanego słoika wsypać 6 łyżek mąki żytniej (mąki na żurek). Drobno pokroić obrane dwa średniej wielkości ząbki czosnku, dodać do garnka (słoika). Całośc zalać przegotowaną i ostudzoną wodą w ilości która po dokładnym wymieszaniu (aby nie pozostawić grudek) pozwoli uzyskać mieszanię średniej gęstości. Garnek przykryć ściereczką i pozostawić w ciepłym pomieszczeniu, lub w pobliżu źródła ciepła (pieca) na kilka dni. W zależności od panującej temperatury po kilku dniach zaczyn winien sie zakisić.

Można pominąć przygotowanie zakwasu na żurek kupując gotowy w sklepie.
Należy jednak zwrócic uwagę aby zakwas nie był zbyt kwaśny ponieważ uzyska się zbyt ostry (kwaśny) smak żurku.

Thanks!!!

zurek's good.

It's my favourite soup :D

Love it!

Twice a year the family gathers around the breakfast table to share old stories and tales from days gone by. Endless stories you never tire of hearing always embellished as time moves on. The room is permeated with the smell of hot Bosch and the sounds of family love and laughter. This is the tradition, our tradition, to be carried on forever.

Bosch

2 Dozen Hard Boiled Eggs
2 Polish Kielbasi Sausage
10 Cups Water
Salt to taste
¾ Cup white vinegar
1 ½ Cups Water
1 ½ Cups Flour
1 raw Egg
½ Cup cream
¼ Cup red beat juice
Seeded Rye Bread

Hard boil the eggs and let cool.

Boil sausage in 10 cups of water for 45 minutes. Remove from heat. Remove sausage from water and let cool. Salt water to taste. Add ¾ cup of vinegar to the water and stir. Return water to a boil.

Mix 1 ½ cups of water and 1 ½ cups of flour in a blender till smooth.

Very slowly pour mixture into boiling water stirring constantly until the proper consistency (should be a slightly thick broth).

Remove from heat for 15 minutes.

Blend together 1 raw egg and ½ cup of cream. Pour into cooling broth very slowly while stirring constantly. Add1/4 cup of red beat juice to broth and stir.

Peel eggs. Cut into bite sized pieces and add to broth (amount of egg yolks are at your discretion). Cut sausages into bite-sized pieces and pour into broth. Stir and cover. Let stand for 1 to 2 hours. Serve and add broken Rye Bread to top. Enjoy

one can buy "starter" at the store.

if my poor matka was alive today she would be turning in her grave laughing. she would just love a computer and be reading all this crap.

Ok I know exacly what you mean biały barszcz -white barszcz
It is like a special start to make the " soup barszcz " you have to make it in advance
of makeing the soup .

I haven't made it for a long long time now but
that is how you make it more or less.

first boil 1.5L of water and leave it to cool. then in a large stonware saucepan or jar take wholmeal flour- with wheatgerm about 1.5 cups , about 1 tea spoon salt .

and one clove of garlic - pour the water over the dry ingredients and stir ( you can add extra wheatgerm flakes if you like ) then most importantly take few (1 or 2 about 3 cm long) crust from sourdaugh or rye bread and put in mixture also .

taste it it should be salty , add more salt if it is not.

leave it in a dark place for 2 or 3 days , remember to stir it . When it is done it should be
sour and salty in taste.

Once it is done you use this to cook the soup . In polish deli you can buy it in a packet
it is called Żurek .

Good luck

I am trying to find a recipe that has mushrooms in the Barszcz. I grew up with this soup every Easter, however once my Babci past away, the trade secrets were never past one. We would have this soup and once placed on the table we would add fried potatoes to it. Does anyone know of this soup and what kind of mushrooms (I believe they come from poland)

I adore barszcz! Especially with eggs and potatoes mmmm

never heard of it this way. maybe it's mushrom soup and not borsch?

or zurek?

BORSCHT - This is what I grew up with as our traditional Easter breakfast meal. My Mom also added some cream to the stock. In the bowl we added a touch of horseradish instead of more vinigar. I have never found anyone who has shared this version or tradition. This is so cool. We have it once a year. Happy Easter!

Please search the word Borscht on Wikipedia. Although the information is not very thorough, you will find that this is the Russian spelling.

Growing up, the Easter soup we ate was made of some type of fermented grain. I am not sure but, I always thought my uncle started making this soup at the beginning of lent. by Easter, the big glass jar would have a top layer of "something" that you would have to scoop away to get the broth. At that point, it was diluted with water, and you added your horseradish, your pieces of easter ham, your easter eggs, potatoe,and dipped your rye bread into it as you ate. Nasty looking stuff by Easter, but what a taste! Today, we use the Polish sausage water/vinegar/horseradish mixture as our broth. We always called the Easter Soup borscht too, even though we called our beet soup-borscht.

Hi I am not surprised so many Polish people do not know the Barsc soup you are talking about some do not realise what they have, I have noticed that in some of the Europeon shops here in the uk they sell it in a packet like the english Knorr soup. you should also try Bigos "Hunters Stew" its great