Home Polish Food Soups and Starters Żurek - Barszcz Bialy

Żurek - Barszcz Bialy PDF Print E-mail
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Friday, 06 April 2012 12:29

barszcz, bialy, white, zurek, easter, poland, traditionsŻurek is a soup made of soured rye flour and meat, usually pork sausage, bacon or ham. Barsz Biały is a variant made with wheat flour instead of rye. In restaurants it is usually served in an edible bowl made of bread. The recipe varies in different regions, and is usually served with mashed potatos and hard-boilded eggs.

Żurek is traditionally eaten at Easter breakfast, served with bread, white sausage and hard-boiled eggs.


2 carrots
1 parsnip
1/4 celery root
1 leek
1 onion
3 pieces of white sausage
1 piece of nice smoked pork sausage
0.5kg potatoes
0.5l ryemeal sour
sour cream
garlic clove
salt, pepper, majeram
3 hard-boiled eggs
2 spoons of cornstarch

Boil 1,5l of water with vegetables and white sausage on a small heat so the sausage is not cracked, until the vegetables are cooked. Remove sausage and greens. Add ryemeal sour, and cornstarch mixed with a little bit of water. Bring soup to the boil, add the cream and crushed clove of garlic. In separate pots boil smoked sausage and eggs.

Season with salt and pepper, sprinkle with marjoram. Serve with white warm sausages, hard-boiled eggs on a separate plates.

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Last Updated on Friday, 06 April 2012 13:49
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