Saucepan@saucepan · Shared this recipeFollowPolish · soupWhite Barszcz Zurek (Sour Bread Soup)A Polish sour bread soup made with fermented rye zakwas, vegetables, sausage, and horseradish, finished with cream.total1 hrcook1 hrservings5Original recipe on splendidtable.orgKeep this recipeAdd a copy of White Barszcz Zurek (Sour Bread Soup) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servingsFor the zakwas0.5 cup rye flour, 115 g1 crusts from rye bread, 1 or 2 crusts, about 1 cup/225 g total2 garlic cloves, minced2 cups warm water, 480 mlFor the soup2 large onions, peeled, one halved and one coarsely chopped1 large carrot, trimmed and peeled1 large parsnip, trimmed and peeled0.5 celery root, peeled6 cups water, 1.4 L2 garlic cloves, chopped finely0.25 lb bacon, 115 g, 3 to 4 strips, chopped2.25 lb white sausage, 1 kg, cut into chunks1 bay leaf3 allspice berries1 tbsp dried marjoram6 black peppercorns0.25 cup grated white horseradish, 55 g, jarred is fine0.5 cup light cream, 120 mlCrusty brown bread, for serving (optional)StepsClear checksTap an ingredient or step to check it off.1Step 1: To make the zakwas: Place all of the ingredients in a large storage jar (a 1-qt/960-ml size will do) with a hermetically sealing top (such as you would use for preserving fruit).2Step 2: Leave the jar in a warm place—on a windowsill or in a cupboard—for 4 to 5 days.3Step 3: Open the jar, remove any mold or green bits that might have accumulated on top, and strain.4Step 4: The remaining sour, fermented liquid is the zakwas. You will have about 2 cups/480 ml for the soup. Set aside.5Step 5: To make the soup: Place the sliced onion halves, carrot, parsnip, and celery root in a large saucepan with the water.6Step 6: Bring to a boil, lower the heat, and simmer, uncovered, for 40 minutes or so.7Step 7: Strain the broth and discard the vegetables.8Step 8: Meanwhile, in a soup pot, fry together the chopped onion, garlic, bacon, and sausage over medium-high heat until all are lightly browned.9Step 9: Add the strained vegetable broth, the bay leaf, allspice, marjoram, peppercorns, and horseradish.10Step 10: Bring to a boil, reduce the heat, and cook at a low boil for 20 minutes.11Step 11: Stir in the reserved zakwas and the cream.12Step 12: Raise the heat, and bring to a boil again.13Step 13: Remove the bay leaf and serve, preferably with crusty brown bread on the side.getsaucepan.com/r/8d63eae1-ad13-4f40-98e3-c16d0ff8ea48 · Original: https://www.splendidtable.org/story/2013/01/18/white-barszcz-zurek-sour-bread-soup
