If you allow any leftovers to cool, make sure to refrigerate them in a container with a lid (or in a cooking pot with a lid). Once the soup is served, ideally it should be eaten within 2-3 hours. There’s a downside to this method though – buckwheat ferments longer, it takes 2 weeks.
#KNORR SAUERBRATEN PLUS#
It’s done the same way, using the rule “one part of cereal to three parts of water, plus garlic”. If you follow a gluten-free diet, swap Sour Rye Starter for a Buckwheat Starter. I hope to try a vegan Żurek recipe very soon. The soup was meat-free and therefore very fitting for those days of religious fasting (including Lent). Historically, Żurek is a prime example of the ‘cuisine of the poor’, served in peasant homes. If you’re not sure, just remove the kiełbasa from the pot, make a cut and investigate. You’ll know that your Żurek is cooked when the white sausage is cooked throughout. There are many regional Żurek recipes which add some ingredients and skip others, but the core method remains the same.
Serve it with fresh sliced bread on the side. Żurek is a very rich and filling soup, therefore it’s usually served on its own. In the regional variations, Żurek can be served with potatoes (chopped or mashed), cooked root vegetables (parsley, carrot, celery root) and/or smoked bacon (chopped or in slices).īut there are plenty of other ideas, I’ve seen it with poached egg, sunny side up, served with croutons or in a bread bowl. In this recipe, Żurek is served very traditionally – with boiled egg, white kiełbasa and a touch of fresh marjoram as a garnish.
#KNORR SAUERBRATEN HOW TO#
Żurek will still taste great without it! How to serve it? If there’s no way for you to get that sausage – don’t worry. Sorry, I’ve never made a sausage myself before, therefore I cannot recommend a trusted recipe. You could try making White Sausage yourself. It’s fresh, uncooked and non-smoked sausage, therefore it cannot be eaten raw.Īsk about it in a Polish Deli. Here’s a detailed recipe for a homemade Sour Rye ‘Zakwas’ (👈 click for a recipe).Īnother ingredient that will require a bit of effort to source is Biała Kiełbasa (Polish-style white sausage).
It’s unlikely you’ll find it available outside of Poland, although you could try asking in a Polish Deli.
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